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tuscan tuna with tomato salad recipe

Written on Tuesday, September 6, 2016 | 3:36:00 PM



makes: 4 servings (1 tuna steak and ½ cup tomato salad each)

prep: 15 minutes          grill: 6 minutes

Ingredients : 
- 4 5- to 6-ounce fresh or frozen tuna steaks, about 1 inch thick
- 3 teaspoons white wine vinegar
- 1 teaspoon olive oil
- ½ teaspoon dried Italian seasoning, crushed
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 medium tomatoes, seeded and chopped (1 cup)
- ½ cup thinly sliced fennel bulb
- ¼ cup snipped fresh basil
- 1 medium shallot, halved and thinly sliced
- 1 clove garlic, minced
- ¼ teaspoon black pepper
- 1 tablespoon pine nuts, toasted and chopped*
- 1 tablespoon finely shredded Parmesan cheese

Preparation Method :
1) Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. In a small bowl stir together 1 teaspoon of the vinegar, the olive oil, Italian seasoning, salt, and ¼ teaspoon pepper. Brush on both sides of tuna steaks. Set aside.

2) For tomato salad, in a medium bowl stir together tomatoes, fennel, basil, shallot, garlic, the remaining 2 teaspoons vinegar, and ¼ teaspoon pepper. Set aside.

3) For a charcoal grill, place fish on the greased grill rack directly over medium coals. Grill, uncovered, for 6 to 8 minutes or until fish begins to flake when tested with a fork, turning fish once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on a greased grill rack over heat. Cover and grill as directed.)

4) Serve tuna with tomato salad. Sprinkle with pine nuts and Parmesan cheese.

*test kitchen tip: Toast pine nuts in a dry skillet over medium heat, shaking the skillet frequently to prevent burning.




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