We have been doing A LOT of grilled lately. While our usual steaks, chicken, and grilled veggies were great, we were looking for something a little different. This recipe is full of flavor, healthy, and ready quickly! We can across it on an episode of Primal Grill, one of Mr. S's favorite cooking shows. The host is admittedly a little odd, but his recipes are amazing! We like our tuna rare to medium rare (hence the pinkness in the photos). Cook it to your likeness.
Ingredients:
4 tuna steaks (3/4 inch to 1 inch thick; 6 to 8 ounces each)1 bunch fresh basil, washed and stemmed (about 1-1.5 cups loosely packed)
4 cloves garlic, cut in half
3 strips lemon zest
Juice of 1 lemon (3 to 4 tablespoons)
1 tablespoon white vinegar
1 cup extra-virgin olive oil
1 teaspoon coarse salt
1 teaspoon black pepper
Directions:
Trim any skin or dark or bloody spots off the tuna,. Rinse the tuna under cold running water and blot dry with paper towels.
Combine the basil, garlic, lemon zest, lemon juice, vinegar, oil, salt, and pepper in a food processor or blender and puree until smooth. Pour this mixture over the tuna and let marinate in the refrigerator, covered, for 30 minutes to 2 hours, turning the tuna steaks several times. We put the tuna and marinade in a ziploc bag, because it makes for easy disposal. But, a baking dish or bowl would work too.
Set up the grill for direct grilling and preheat to high. Oil the grill grates with canola oil. Drain the tuna steaks and arrange on the grill. Grill until cooked to taste, 2 to 3 minutes per side for rare, 4 to 6 minutes per side for medium, (If you are a fancy griller, like Mr. S., rotate the steaks 45 degrees after 2 minutes to create grill marks). The steaks should be nicely browned on the outside. Transfer the steaks to plates or a platter and let rest for 3 minutes. Serve.
Source: Primal Grill TV Show
