| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Main course, Seafood & f |
4 |
Servings |
INGREDIENTS
| 4 |
|
Fresh tuna steaks |
| 3 |
tb |
Fresh mint; chopped |
| 1/2 |
c |
Extra virgin olive oil |
| 2 |
tb |
Lime juice |
| 1 |
tb |
Wine vinegar (or more to |
|
|
Taste) |
| 1 |
tb |
Fresh parsley; min |
| 2 |
md |
Shallots; minced |
| 6 |
|
Roma tomatoes; seeded and |
|
|
Diced |
| 3 |
|
Cl Garlic, briefly blanched minced |
|
|
Salt and pepper |
INSTRUCTIONS
Sprinkle tuna with pepper and coat with 1-2 T. olive oil. Cover with
plastic wrap and refrigerate until ready to cook. Combine the remaining
ingredients in a small bowl. Taste and correct the seasonings, adding salt
and pepper to taste. Grill tuna approximately 4 minutes per side and serve
with some of the vinaigrette spooned across each steak and garnish with
mint sprigs. In place of the mint you may use a combination of mint and
basil.
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