Grilled Tuna W/Veggie & White Bean Salsa
Source of Recipe
Lori Bakes
Recipe Introduction
From "The New California Cook," by Diane Rossen Worthington.
List of Ingredients
Marinade:
� 2 medium shallots, minced
� 6 tbsp. fresh lemon juice
� 1 tsp. finely chopped lemon zest
� 1/4 c. olive oil
� 1/4 tsp. salt
� Pinch of freshly ground black pepper
� 6 tuna steaks cut from center with no bone (choose size you prefer)
Salsa:
� 1 large shallot, minced
� 1 c. cooked white beans, such as cannellini
� 1/2 c. coarsely chopped English cucumber
� 4 small red radishes, thinly sliced and slices halved
� 2 tbsp. finely chopped fresh mint
� 1/4 c. Nicoise olives, pitted and halved
� 3 tbsp. extra-virgin olive oil
� 3 tbsp. fresh lemon juice
� 1/2 tsp. salt
� 1/4 tsp. freshly ground black pepper
Recipe
To make marinade: In a small mixing bowl, whisk together 2 shallots, 6 tablespoons lemon juice, lemon zest, 1/4 cup olive oil, 1/4 teaspoon salt and pinch of black pepper.
Taste for seasoning.
Place tuna in large, shallow, non-aluminum dish.
Pour marinade over tuna and turn to coat evenly.
Cover and refrigerate for at least 30 minutes but no more than 1 hour.
To make salsa: In a small mixing bowl combine 1 shallot, beans, cucumber, radishes, mint, olives, 3 tablespoons olive oil, 3 tablespoons lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Taste for seasoning.
To grill fish: Prepare grill for medium-high-heat grilling.
Remove fish from marinade and grill about 3 inches from heat for about 3 minutes on each side.
The tuna should be served rare.
Serve with salsa.
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