Fresh, plump tuna steaks quickly seared on a hot iron grill, nestled atop a garden fresh mound of lemony quinoa salad, full of tomatoes and chopped parsley, then drizzled with an exquisitely rustic, Mediterranean-style olive oil sauce full of shallot, garlic, whole-grain mustard and bright fresh cilantro! I invite you to try this remarkable taste pairing, loaded with healthy Omega 3 fatty acids and mono-unsaturated olive oil, both good and necessary forms of dietary fat!
|Prep Time||10 Minutes|
|Cook Time||15 Minutes|
- 4 tuna steaks 6oz. each
- 4 Tbsp extra virgin olive oil
- 1 medium shallot
- 2 Tbsp cilantro
- 1 Tbsp capers
- 1 garlic clove
- 1 tsp whole grain mustard
- 1 medium lemon
- freshly ground black pepper
- Combine olive oil, garlic, shallot, capers, mustard and black pepper in a small saucepan and gently warm over very, very low heat for approximately ten minutes until garlic and shallot is softened and releases its flavor.
- Add the lemon zest, lemon juice and cilantro at the very last, just before serving. Combine thoroughly, giving the fresh cilantro a minute or two to wilt slightly in the warm oil, while the lemon remains bright and vibrant!
- Clean and pre-heat your grill to medium high and lightly wipe with olive oil to help prevent sticking.
- No need to season the tuna steaks. They will get plenty of "umph" from the sauce. You may brush them with a little extra olive oil, however, to further prevent sticking during the grilling process.
- Sear and mark the tuna steaks for approximately 2 minutes on one side. Then reposition at a 90-degree angle on the same side for another minute or two to create an appealing crosshatch pattern.
- Flip and repeat this process on the other side of the tuna steaks. The level of doneness is up to your own taste, but I recommend medium rare to medium. The tuna is best when it is still soft and rosy pink in the middle.
- Serve over a mound of fresh quinoa salad and top with the warm olive oil sauce.
The tuna may be seared in a pan on your stovetop if you don't have a barbecue or grill plate handy. Also, if you're not a big fan of freshly grilled tuna - although I can't imagine why - this herbaceous olive oil sauce happens to be just as good served over other types of fish, chicken, pork, lamb, or even roast or boiled potatoes!