Ingredients
- 2 6-8 oz. yellow-fin tuna steaks
- 1 plum tomato concasse
- 1/2 lemon
- 8 oz. Greek olive oil
- 1 dried crushed grape leaf
- 1 scallion
- Oregano, as needed
- Salt and pepper to taste
- Arugula and sorrel salad greens (standard mesclun mix may be used as well.)
- Grated Kaseri cheese (if Kaseri is unavailable, Romano cheese may be substituted.)
Directions
Lightly brush tuna steaks with Greek olive oil and grill 4-5 minutes per side. depending on thickness. Remove core of plum tomato and cut an "X" on the bottom, just enough to pierce the skin. Place the plum tomato in pot of boiling water for about 15 seconds. Remove and immediately put in bath of ice water. This helps to peel the tomato more easily. Cut tomato into halves lengthwise and remove seeds, then cut into 1/4 inch pieces.
Trim scallion, removing about 1 inch of white stem. Use only the green parts of the scallion, slicing into thin rings.
In small saucepan, place olive oil, scallions, oregano and crushed grape leaves and gently heat, barely simmering for 5-10 minutes. Do not let oil bubble; adjust heat accordingly. Remove oil from stove and allow to cool. Add about 1/2 tsp of lemon juice into oil and mix well.
On plate, lay out bed of arugula and sorrel (or mesclun mix) and place tuna steak on top. Pour some of oil mixture over fish and garnish with small diced tomatoes and grated Kaseri cheese.
Serve immediately.
Serves 2
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Submitted 6/13/05.
Source: Stefan Chios - Culinary Institute of America
Submitted By: Rick
rick@dragons.net
GRILLED YELLOW-FIN TUNA WITH GRECIAN OLIVE OIL