Ingredients with Measurements:
- 4 tuna steaks (6 oz each)
- Salt and pepper
- 2 tbsp olive oil
- 1 pint cherry tomatoes, halved
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 2 tbsp capers, drained
- 2 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
Special equipment needed:
- Grill
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. Season tuna steaks with salt and pepper, and brush with olive oil.
3. Grill tuna steaks for 3-4 minutes per side, or until desired doneness is reached.
4. In a mixing bowl, combine cherry tomatoes, basil, parsley, capers, garlic, extra-virgin olive oil, and lemon juice. Whisk until well combined.
5. Serve grilled tuna steaks with sauce vierge on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 8-10 minutes
Temperature:
- Grill: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 20g
- Carbohydrates: 6g
- Protein: 28g
Substitutions for ingredients:
- Tuna steaks can be substituted with swordfish or salmon.
- Cherry tomatoes can be substituted with diced roma tomatoes.
Variations:
- Add chopped olives to the sauce vierge for a salty twist.
- Serve grilled tuna steaks with a side of roasted vegetables.
Tips and tricks:
- Make sure to brush the tuna steaks with olive oil before grilling to prevent sticking.
- Let the grilled tuna steaks rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store leftover grilled tuna and sauce vierge in separate airtight containers in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat grilled tuna in the microwave or oven until warmed through.
- Sauce vierge can be served cold or at room temperature.
Presentation ideas:
- Serve grilled tuna steaks on a bed of mixed greens for a colorful presentation.
- Drizzle extra sauce vierge on top of the tuna steaks for added flavor.
Garnishes:
- Garnish with a sprig of fresh basil or parsley.
Pairings:
- Serve with a side of garlic bread or roasted potatoes.
Suggested side dishes:
- Roasted vegetables
- Grilled asparagus
- Quinoa salad
Troubleshooting advice:
- If the tuna steaks are sticking to the grill, brush with more olive oil and make sure the grill is well-oiled.
Food safety advice:
- Make sure to cook the tuna steaks to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Sauce vierge is a French sauce made with olive oil, lemon juice, and chopped tomatoes, herbs, and capers.
Flavor profiles:
- Grilled tuna steaks are meaty and flavorful, while the sauce vierge is bright and acidic with a hint of saltiness from the capers.
Serving suggestions:
- Serve grilled tuna steaks with a glass of crisp white wine for a refreshing pairing.
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