Local Yellowfin Tuna has a mild flavor and a firm texture that makes it ideal for grilling. Prepared in a simple marinade and paired with sautéed fresh vegetables, you can feel good about serving up a healthy, nutritious meal. Serves: 2
Grilled Marinated Tuna
Ingredients
2 (6-ounce) tuna fillets, thickly cut
2 teaspoons soy sauce
2 tablespoons olive oil
2 tablespoons sesame oil
1 clove of garlic, minced
2 tablespoons fresh ginger, minced
1 teaspoon Kosher salt
1 teaspoon ground pepper
Directions
1. In a small bowl whisk together soy sauce, olive oil, sesame oil, minced garlic, grated ginger, salt and pepper.
2. Place tuna fillets in sealable plastic bag and add marinade. Turn bag over and over, to coat fillet. Refrigerate for 1 to hours, turning bag every 20 minutes.
3. Grill tuna fillet for 3-4 minutes on each side, or until desired doneness (don’t overcook as fish will dry out). Remove from grill and cover with aluminum foil to rest.
Sautéed Vegetables
Makes: 6 servings
Ingredients
1 Tablespoon extra-virgin olive oil
2 to 3 cloves garlic, minced
6 small shallots, peeled
1 cup broccoli florets
1 cup sliced carrots
3/4 cup shiitake mushrooms, sliced
1 medium zucchini or summer squash, cut into 2-inch strips
1/4 cup fresh cilantro or parsley, minced
2 small sprigs of fresh rosemary
Salt and freshly ground black pepper, to taste
Directions
1. Heat the oil in a large skillet. Add the garlic, shallots, shiitake mushrooms and small rosemary sprig and sauté for 1-2 minutes, until golden.
2. Add broccoli florets, carrots, and 1/4 cup water. Cover and cook over medium-high heat; stirring occasionally, until broccoli turns a deep, bright green.
3. Add the squash to the skillet and continue to sauté over medium heat, stirring occasionally until vegetables are crisp tender.
4. Remove from heat and stir in cilantro or parsley. Season with salt and pepper.
TO SERVE: Spoon a portion of the vegetables onto a plate and top with marinated tuna fillet. Place one rosemary sprig on each tuna fillet. Add a wedge of lemon on the side of the plate for garnish.
