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4 servings
INGREDIENTS
1 1/2 pounds fresh tuna in 4 equal steaks
fresh ground white pepper
2 tablespoons fresh mint or basil (Plus 4 sprigs for garnish) – chopped
1/2 cup extra virgin olive oil
1 tablespoon lime juice
1 tablespoon white or red wone vinegar
1 tablespoon fresh parsley – minced
2 medium shallot – minced
6 ripe plum tomatoes – peeled, seeded and diced
2 cloves garlic – chopped
METHOD
1
Sprinkle the Tuna steaks with pepper, then marinate in 1 tablespoon
of mint and 2 tablespoons of olive oil for 1-3 hours in the refrigerator.
2
In a bowl, combine the remaining ingredients, taste for correct seasoning.
Reserve.
3
To prepare, preheat grill side on high for 10 minutes.
Sprinkle the Tuna steaks with salt, and place on the grill.
4
Cook for 4 minutes per side for med. rare. To serve, nap the individual serving
plates with vinaigrette, place steak on top and garnish with mint sprig.
Recipe courtesy "Live, Love, Eat! The Best of Wolfgang Puck, Random House 2002
Grilled Tuna
with Mint Vinaigrette
21
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