Yellowfin Tuna With Kalamata Olive Salsa
Posted
#425
(In Topic #201)
Standard member
Recipe: Tuna fish
Ingredients:
Kalamata Olive Salsa
- 1 cup pitted kalamata olives, sliced
- 1/2 cup roasted red bell pepper, peeled, seeded and julienned
- 1 clove roasted garlic, minced
- 2 tablespoons basil, chopped
- 1 teaspoon red chile, minced
- 1/4 cup loosely packed flat-leaf parsley, coarse-chopped
- 2-3 tablespoons fresh oregano leaves
- 1 tablespoon fresh lemon juice
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- cracked pepper (to taste)
- 1/2 cup feta cheese, crumbled
To Grill Tuna Steaks:
- 4 (4-ounce) fresh tuna steaks, cut 1-inch thick
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons lemon juice
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon garlic, minced
Directions:
Kalamata Olive Salsa
- Combine all ingredients (except feta cheese) in a small bowl.
- Let sit for about 20 minutes, then stir in the feta cheese and serve.
- Kalamata Olive Salsa can be made up to 12 hours ahead and refrigerated.
To Grill Tuna Steaks:
- Preheat grill then reduce heat to medium.
- Rinse steaks and pat dry with paper towels.
- Brush both sides of steaks with oil and lemon juice.
- Sprinkle kosher salt, pepper and garlic evenly onto steaks then rub in with fingers.
- Place steak on grill rack over heat.
- Grill for 2 minutes per side for medium-rare center, turning once halfway through grilling.
- Transfer the fish to plates and top with the salsa.
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