
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
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

comments
Mommy_loves_to_cook
May 8, 2012