Most times when I grocery shop, I have a list of things we are running low on that I need to pick up and a list of items I need for recipes I want to try. But I am also on the lookout for things that look too good to pass up. On one recent trip, there were beautiful tuna steaks at the seafood counter. Eric, Gilbert & I really like tuna and Kelly & Gilbert were coming to dinner within a few days so I bought the tuna. I didn’t have a specific recipe picked out before buying the steaks, but I knew I had many recipes to choose from saved on my computer & in our vast collection of cookbooks. I planned to have some shrimp for Kelly to eat while the rest of us enjoyed the tuna, since Kelly is not as thrilled about eating tuna. I found a really great recipe using flavors we (& Gilbert) are partial to eating. Gilbert ended up having a dinner meeting the night of the planned meal and couldn’t make it. Kelly came to dinner without him. The tuna was excellent and we let Gilbert know what a great meal he missed!
Orange & Rosemary Tuna Steaks
Orange & Rosemary Tuna (adapted from a Rachael Ray recipe)
Total Time: 20 minutes Prep: 13 minutes Cook: 7 minutes Yield: 4 servings
Ingredients:
4 large cloves garlic, chopped- coarse salt & black pepper
- 1/2 cup extra-virgin olive oil, divided
- 2 pounds tuna steak
- 2 oranges
- 6 sprigs rosemary, stripped and finely chopped
- 3 tablespoons balsamic vinegar
- 4 scallions, chopped
Directions:
Preheat the grill to medium high heat. Cut the tuna steak into 4 portions. Combine the zest of 2 oranges with the 4 cloves of chopped garlic. Add the chopped rosemary to the garlic and orange zest and mix them together. Add about 1/2 teaspoon of coarse salt and about 1 teaspoon of coarse black pepper to the mix. Place a few tablespoons of balsamic vinegar and 1/4 cup olive oil into a shallow dish. Add the orange-rosemary mixture and mix together.
Put the marinade together.
Add the fish and coat it evenly in the dressing. Let the fish stand for 10 to 15 minutes. Peel the oranges and slice them into disks.
Allow the steaks to sit in the marinade for at least 10-15 minutes.
Cook the tuna steaks for 2 to 3 minutes on each side for pink, medium-rare fish, and 4 minutes on each side for fully cooked fish. Serve the tuna with the orange slices and scatter the scallions over both.
Tuna steaks from the grill!
A great, quick grill dish! ~Linda
Orange & Rosemary Tuna (adapted from a Rachael Ray recipe)
Total Time: 20 minutes PrepL 13 minutes Cook: 7 minutes Yield: 4 servings
Ingredients:
- 4 large cloves garlic, chopped
- coarse salt & black pepper
- 1/2 cup extra-virgin olive oil, divided
- 2 pounds tuna steak
- 2 oranges
- 6 sprigs rosemary, stripped and finely chopped
- 3 tablespoons balsamic vinegar
- 4 scallions, chopped
Directions:
Preheat the grill to medium high heat. Cut the tuna steak into 4 portions. Combine the zest of 2 oranges with the 4 cloves of chopped garlic. Add the chopped rosemary to the garlic and orange zest and mix them together. Add about 1/2 teaspoon of coarse salt and about 1 teaspoon of coarse black pepper to the mix. Place a few tablespoons of balsamic vinegar and 1/4 cup olive oil into a shallow dish. Add the orange-rosemary mixture and mix together.
Add the fish and coat it evenly in the dressing. Let the fish stand for 10 to 15 minutes. Peel the oranges and slice them into disks.
Cook the tuna steaks for 2 to 3 minutes on each side for pink, medium-rare fish, and 4 minutes on each side for fully cooked fish. Serve the tuna with the orange slices and scatter the scallions over both.