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Recipe in: Barbecue (Fish and Shellfish)

Baked Courgette (Zucchini) Stuffed with Goat Cheese

Grilled Tuna with Tomato Tarragon Mayonnaise

Spanish Brown Rice

Wilted Spinach

Grilled Tuna with Tomato/Tarragon Mayonnaise

Total time: 25 minutes
    Good tuna doesn't need much fussing: a bit of fruity olive oil, quickly cooked on the barbecue grill and finished with some freshly ground black pepper.  In case you didn't know - the very dark part of the tuna is fat, and can taste quite 'fishy'.  I don't remove it but I also don't eat it - personal preference. Serve with Tomato Tarragon Mayo on the side for added interest.

Grilled Tuna with Tomato/Tarragon Mayonnaise2 nice tuna steaks - 6 - 8 oz. each
1 tbs olive oil
black pepper
Tomato Tarragon Mayonnaise

Brush both sides of tuna with oil.  Cook on barbecue over medium-high heat either in a basket or on a mesh grill pan.  You could do it directly on the grill but make certain the grill is clean or the fish will stick.  If it is good, sushi-grade tuna (which, of course, it will be) we like it medium rare so we cook it 2 - 4 minutes a side.  For more well-done cook it 6 - 8 minutes a side but try not to overcook or it becomes dry.  For well-done it should just start to flake easily.   You can also broil it for 4 - 6 minutes a side or sauté in a nonstick skillet for 4 - 7 minutes a side.  All times depend on thickness of tuna and how well-done you want it - you may have to adjust up or down.  Remove tuna from heat, sprinkle with black pepper and serve, Tomato Mayonnaise on the side.

Tomato Tarragon Mayonnaise

1 ripe tomato
1 1/2 tbs fresh tarragon, snipped   substitute 2 tsp dried
1 1/2 tbs fresh chives, snipped  substitute 2 tsp dried
1 clove garlic
1/4 cup mayonnaise

Chop tomato, mince garlic and snip herbs: hold leaves in one hand and snip with a scissors. Put into a small bowl and add mayonnaise.  Mix well and serve.