Grilled Tuna with Mint Viniagrette
Yield
4 servingsPrep
25 minCook
8 minReady
35 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
tuna steaks
fresh |
*
|
| 3 | tablespoons |
mint leaves
fresh, chopped |
|
| ½ | cup |
olive oil, extra-virgin
|
|
| 2 | tablespoons |
lime juice
|
|
| 1 | tablespoon |
white wine vinegar
|
|
| 1 | tablespoon |
parsley leaves
fresh, minced |
|
| 2 | medium |
shallots
minced |
*
|
| 6 | each |
italian plum (roma) tomatoes
seeded and diced |
|
| 3 | cloves |
garlic
briefly blanched, minced |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
tuna steaks
fresh |
*
|
| 45 | ml |
mint leaves
fresh, chopped |
|
| 118 | ml |
olive oil, extra-virgin
|
|
| 3E+1 | ml |
lime juice
|
|
| 15 | ml |
white wine vinegar
|
|
| 15 | ml |
parsley leaves
fresh, minced |
|
| 2 | medium |
shallots
minced |
*
|
| 6 | each |
italian plum (roma) tomatoes
seeded and diced |
|
| 3 | cloves |
garlic
briefly blanched, minced |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Sprinkle tuna with pepper and coat with 1 to 2 tablespoons 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.
