Grilled tuna with mint viniagrette
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Fresh tuna steaks | |
| 3 | tablespoons | Fresh mint; chopped |
| ½ | cup | Extra virgin olive oil |
| 2 | tablespoons | Lime juice |
| 1 | tablespoon | Wine vinegar (or more to |
| Taste) | ||
| 1 | tablespoon | Fresh parsley; min |
| 2 | mediums | Shallots; minced |
| 6 | Roma tomatoes; seeded and | |
| Diced | ||
| 3 | Cl Garlic, briefly blanched minced | |
| Salt and pepper | ||
Directions
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.