Citrus Pesto Tuna with Fennel-Tangerine Salad
by:
Often the large abductor muscle, which was once attached to the scallops shell, is left on. Peel it off and discard it. Its chewy.
ingredients
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serves: 4
4 sushi-grade [ahi] tuna steaks (about 10 ounces each and 1 1/2 inches thick)
MARINADE:
2 medium heads garlic
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped oregano leaves
1 tangerine zest and juice
1 lemon zest and juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
SALAD:
1 cup thinly shaved fennel bulb
1/2 cup tangerine segments
2 tablespoons finely chopped scallions, green tops only
1 tablespoon finely chopped fresh mint
1 tablespoon fresh tangerine juice
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 666
- Total Fat: 37.8 g
- Saturated Fat: 6.9 g
- Trans Fat: 0 g
- Cholesterol: 107.7 mg
- Sodium: 868.5 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 2.1 g
- Sugars: 4.7 g
- Protein: 67.6 g
preparation
1. To make the marinade: Remove the loose, papery outer skin from the heads of garlic. Using a sharp knife, cut about 1/2 inch off the top to expose the cloves. Place each garlic head on a large square of heavy-duty aluminum foil and drizzle 1 tablespoon of olive oil over the top of the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam. Grill over Indirect Medium heat until the cloves are soft and golden brown, 45 minutes to 1 hour. When cool enough to handle, squeeze out the garlic cloves into a medium bowl. Add the remaining marinade ingredients, including the remaining 1/4 cup olive oil, and mash the ingredients with the back of a fork. Coat the tuna steaks with the marinade and refrigerate for 20 to 30 minutes before grilling.
2. To make the salad: In a small bowl, gently mix the salad ingredients.
3. Grill the tuna steaks over Direct High heat just until the surface is well marked and the center is still red, 3 to 4 minutes, turning once. Remove from the grill and serve warm with the salad.
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comments
Serena
May 9, 2012