TUSCAN GRILLED TUNA
RECIPE TYPE
Seafood, Under 30 min
SERVES
6
Prep: 5 min
Marinate: 20 min
Grill: 2 min
Ingredients
Topping:
1 cup diced zucchini
1 large ripe tomato, seeded and diced
1/2 cup Longo’s Mild (or Hot) Muffuletta
1 tbsp fresh lemon juice
1/4 cup chopped fresh Longo’s Organic Basil, plus extra to serve
2 pkgs (340g each) Longo’s Line Caught Yellowfin Tuna Steaks, thawed
1/2 tsp each salt and pepper
1/4 cup Longo’s Mediterranean Extra Virgin Olive Oil
1 tbsp chopped fresh Longo’s Organic Rosemary
1 tbsp finely grated lemon zest
2 cloves garlic, grated
Directions
Topping: Mix zucchini, tomato, muffuletta and lemon juice together. (Make-ahead: Topping can be prepared up to 1 hour ahead and reserved at room temperature.) Stir in basil just before serving. Pat tuna steaks dry and arrange in shallow baking dish; season all over with salt and pepper.
Whisk oil with rosemary, lemon zest and garlic. Pour over tuna and turn to coat. Marinate at roomtemperature for 20 minutes, turning over after 10 minutes.
Place steaks on preheated greased grill over medium-high heat and press down firmly with a metal spatula to help get a good sear. Grill for 1 minute. Turn and repeat, pressing down on fish to enhance sear; cook for 30 to 60 seconds or until the outside is marked but the interior is rare.
Remove to board and tent with foil to rest for 5 minutes. Spoon some of the topping down the centre of platter. Cut steaks in half on the angle and arrange on platter. Spoon remaining topping overtop or serve alongside. Garnish with additional basil.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 29g | Fibre 2g |
Fat 10g | Sugar 1g |
Carbs 4g | Sodium 590mg |
