Grilled Tuna with Tarragon Olive Mayonnaise Time: 30 minutes
2 tuna steaks, 6 - 7 oz each (200 gr each) Note: If you get sushi-grade tuna you will definitely
want to have this rare (it has to be graded to a higher standard so it is okay
to eat raw). Regular tuna we normally have medium to medium-well.
Marinade
1/4 cup white wine - snitch some from whatever you are drinking.
1 tbs lemon juice
1 tbs olive oil
1
tsp shredded fresh tarragon
1 tsp snipped fresh basil
Put tuna in dish with deep sides. Mix all ingredients for marinade, pour over fish and let marinate for 15 minutes. Remove from marinade and cook on barbecue grill for 4 - 6 minutes per side (depending on thickness) for regular tuna, 2 - 3 minutes for ahi. - or until done to your liking. Remove and serve. Can also be cooked under broiler or sautéed in nonstick pan for roughly the same amount of time. Serve with the Tarragon Olive Mayo on the side.
Tarragon Olive Mayonnaise Time: 5 minutes
1/4 cup (2oz, 60ml) mayonnaise
1/3 cup (3oz, (90ml) Greek or plain yogurt
1/3 cup roughly chopped olives, black or green
1
tbs shredded fresh tarragon
1 tbs snipped fresh chives
Mix all ingredients in a small bowl. Set aside until ready to serve.
Cooking for Two? Or more?
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