Chargrilled tuna
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You can also do this with swordfish (pesce spada), which is actually more typical in Italy. Ask your fishmonger to give you quite large steaks, not cut from the tail, as you need them to he about 3 1/4 to 4 inches in size and around 5/8 to 3/4 inch thick. This a recipe that is host in the summer, when the tomatoes are good look for the juiciest, sweetest ones you can find. Whenever we are serving a salad of arugula and tomatoes, we season the tomatoes separately, as they need more salt and vinegar.
ingredients
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serves: 4
4 tuna or swordfish steaks (each about 7 ounces)
24 cherry tomatoes (or 5 large tomatoes)
3 tablespoons white wine vinegar
2 tablespoons chopped parsley
4 handfuls of arugula
3 tablespoons Giorgio's vinaigrette
3 tablespoons extra virgin olive oil
1 lemon (cut into quarters)
salt and pepper
Nutrition Facts
Chargrilled tuna
Servings Per Recipe: 4
Amount per Serving
Calories: 583
- Total Fat: 27.6 g
- Saturated Fat: 5.2 g
- Trans Fat: 0 g
- Cholesterol: 75.5 mg
- Sodium: 122.3 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 9.7 g
- Sugars: 20.8 g
- Protein: 53.7 g
preparation
1. Get a griddle pan or grill smoking—hot. Meanwhile, take the fish out of the fridge and let it come to room temperature.
2. Cut the tomatoes in half if small, quarters if large. Put into a bowl, season wall with salt and pepper and toss with the vinegar.
3. Season the fish steaks and sprinkle with parsley. Cook the steaks 2 at a time for about 2 minutes on one side, then turn them over and give them another couple of minutes on the other side for fish that is still rare in the middle (cook for longer if you don't like it like this). Keep warm while you cook the other steaks.
4. While the fish steaks are cooking, season the arugula with salt and pepper and dross with Giorgio's vinaigrette.
5. Arrange the tomatoes on the plates, the rocket on top and place the fish steaks on top of that. Finish each steak with a little extra virgin olive oil and serve with a lemon quarter.
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comments
Mommy_loves_to_cook
May 8, 2012