Tuesday, April 14, 2009

Grilled Fresh Tuna Salad

¼ cup sherry vinegar
½ tsp sea salt
2 tbsp Dijon mustard
¼ tsp black pepper
½ tsp chopped fresh oregano or 1/4 tsp dried
½ tsp chopped fresh thyme or ¼ tsp dried
½ cup extra virgin olive oil
4 tuna steaks, about 6 ounces each
2 bags Mediterranean salad blend

Prepare outdoor grill with medium hot coals or heat gas grill to medium high. In bowl, whisk together vinegar and salt. Whisk in mustard, black pepper, oregano and thyme. Slowly drizzle in oil, whisking until thickened. Reserve 4 tbsp for dressing the salad and 4 tbsp to serve with the fish. In a large glass dish, marinate the tuna in the remaining dressing for 15 minutes at room temperature. Remove fish; discard marinade. Grill fish for 2 minutes per side. Remove to a plate; keep warm. In a large bowl, dress the salad with 4 tbsp of the reserved dressing. Serve topped with grilled tuna and remaining reserved dressing on the side.

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