Rachel Adams

Love when the weather is kinda nice in Washington State. So far there hasn't been many but boy do we take advantage of it when it is and this meal soo worked with the nice warm weather we had. I again served twice baked potatoes and salad with this.

More Don't Panic Dinner is in the Freezer pg. 126


1.5 lb. fresh tuna steak about 3/4-1in. thick

1 Tbsp. basil

3 cloves, garlic, halved

3 strips lemon juice ( I used 2 Tsp. lemon zest)

1/4 C. lemon juice

1 Tbsp. while wine vinegar

1 C. extra virgin olive oil

1 tsp. sea salt

1 tsp. fresh cracked pepper


Rinse tuna under cold water and blot dry with paper towels. Refrigerate until marinade is complete.

In a blender or food processor combine basil, garlic, lemon peel, lemon juice, vinegar, oil, salt and pepper. Puree until smooth. Pour over tuna making sure that all surfaces of the tuna are covered.

Grill tuna over med-high heat if you can regulate the temp. of your grill. Cook until desired taste...1-2 min. per side for rare, 3-4 min. per side for med. rare. Test for doness. Rare will be soft to touch; medium rare will have some resistance to the surface; medium will be quite firm. When cooking tuna medium well or well, lengthen the cooking time to 1-2 min. increments being careful not to overcook the tuna causing it to dry out.
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