Grilled Tuna Steaks with Sicilian Salad

Name: Grilled Tuna Steaks with Sicilian Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 people
Ingredients: 1 to 2 pounds tuna steaks; salt; Olive oil to coat fish; 1 small onion; 1 minced garlic clove; 2 or 3 Roma or plum tomatoes; 10 to 15 black olives; 10 to 15 green olives; 2 or 3 roasted red peppers; 1 tablespoon capers; 1/4 cup olive oil; 1 teaspoon dried oregano; 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh mint

User Reviews

4.9

42 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 people
Calories
234 kcal
Course
Main Course, Salad
Cuisine
Italian

Grilled Tuna Steaks with Sicilian Salad

Elizabeth Hodge

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You definitely want good bread to serve with this, but grilled potatoes would be another option, as would steamed rice. To drink, a big white wine like a Chardonnay would be good, as would the hot-weather whites from the Rhone, like Viognier. Obviously Sicilian whites are a great choice if you can get them. A dry rosé is another great choice. As for beer, this is lager or pilsner food, but a lighter bodied pale ale would be another good choice.

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Ingredients

Servings

TUNA

1 to 2 pounds tuna steaks
salt
Olive oil to coat fish

SICILIAN SALAD

1 small onion, sliced thinly from root to tip
1 minced garlic clove
2 or 3 Roma or plum tomatoes, diced
10 to 15 black olives, pitted and halved
10 to 15 green olives, pitted and halved
2 or 3 roasted red peppers, diced
1 tablespoon capers
1/4 cup olive oil
1 teaspoon dried oregano, chopped, or 2 teaspoons fresh
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint (optional)

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Instructions

Salt the tuna steaks and set aside while you chop the vegetables for the salad.
To make the salad, saute the sliced onion in 2 tablespoons of olive oil over high heat until they blacken a bit on the edges, about 4 minutes or so. Add the garlic, cook another 30 seconds or so, then turn off the heat. Add the tomatoes, olives, capers and roasted red pepper to the pan and toss to combine. Add the remaining olive oil and salt and pepper to taste; you might not need more salt, as the olives and capers are salty. When the salad has cooled a bit toss in the oregano, basil and mint.
When you're ready to cook the fish, get your grill nice and hot, and clean the grates well. Pat the tuna dry and coat with oil. Grind some black pepper over the fish. Using tongs, grab a crumpled piece of paper towel you have dipped in some vegetable oil and wipe down the grill grates.
Grill the tuna for at least 2 minutes per side, depending on how thick the pieces are and how well-done you like your tuna. Slice it crosswise and serve atop the salad with some crusty bread and a good white or rosé wine.

Nutrition Information

Show Details

Calories 234kcal (12%) Carbohydrates 6g (2%) Protein 11g (22%) Fat 19g (29%) Saturated Fat 3g (15%) Cholesterol 16mg (5%) Sodium 640mg (27%) Potassium 262mg (7%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 1520IU (30%) Vitamin C 16mg (18%) Calcium 45mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 234 kcal

% Daily Value*

Calories	234kcal	12%
Carbohydrates	6g	2%
Protein	11g	22%
Fat	19g	29%
Saturated Fat	3g	15%
Cholesterol	16mg	5%
Sodium	640mg	27%
Potassium	262mg	6%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	1520IU	30%
Vitamin C	16mg	18%
Calcium	45mg	5%
Iron	1mg	6%