Only 15 minutes, you had grill tuna steaks and serve on top of a fresh fennel and tomato salad. The work does not take much time for the busy homemaker. Ok, we're begin!
Ingredients:
- 4,5 - 6 ounces fresh or frozen tuna steaks, about 1 inch thick
- 3 teaspoons white wine vinegar
- 1 teaspoon olive oil
- 1/2 teaspoon dried Italian seasoning, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 medium tomatoes, seeded and chopped (1 cup)
- 1/2 cup thinly sliced fennel bulb
- 1/4 cup snipped fresh basil
- 1 medium shallot, halved and thinly sliced
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
- 1 tablespoon pine nuts, toasted and chopped*
- 1 tablespoon finely shredded Parmesan cheese
Directions:
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 1/4 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 1/4 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.
Note Test Kitchen Tip: Toast pine nuts in a dry skillet over medium heat, shaking the skillet frequently to prevent burning.
Wish you every success with this dish!
TUSCAN TUNA WITH TOMATO SALAD - TASTY AND QUICK
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Oleh
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