Recipes
Yellowfin Tuna With Kalamata Olive Salsa
Ingredients
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1 cuppitted kalamata olives, sliced
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1/2 cupfroasted red bell pepper, peeled seeded and julienned
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1 cloveroasted garlic, minced
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2 tablespoonsbasil, chopped
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1 teaspoonred chile, minced
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1/4 cuploosely packed flat leaf parsley, coarse-chopped
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2-3 tablespoonsfresh oregano leaves
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1 tablespoonfresh lemon juice
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1 tablespoonBalsamic vinegar
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2 tablespoonsextra-virgin olive oil
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cracked pepper (to taste)
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1/2 cupfeta cheese, crumbled
Preparation
Combine all ingredients (except feta cheese) in a small bowl. Let sit for about 20 minutes, then stir in the feta cheese and serve. Kalamata Salsa can be made up to 12 hours ahead and refrigerated.
To Grill Tuna Steaks:
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4 4-ouncefresh tuna steaks, cut 1 inch thick
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2 teaspoonsextra-virgin olive oil
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2 teaspoonslemon juice
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1/8 teaspoonkosher salt
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1/8 teaspoonfreshly ground black pepper
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1 teaspoongarlic, minced
Preparation
Preheat grill then reduce heat to medium. Rinse steaks and pat dry with paper towels. Brush both sides of steaks with oil and lemon juice. Sprinkle kosher salt, pepper, and garlic evenly onto steaks then rub in with fingers. Place steak on grill rack over heat. Grill for 2 minutes per side for medium rare center, turning once halfway through grilling. Transfer the fish to plates and top with the salsa.
Yield
4 servings
Nutritional Value Per Serving
Calories 461, Calories From Fat 282, Total Fat 32g, Saturated Fat 8g, Trans Fatty Acid 0g, Cholesterol 76mg, Total Carbohydrates 11g, Protein 32g, Omega 3 Fatty Acid 0g
