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    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


    � 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)


    � 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


    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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