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Grilled Tuna W/Veggie & White Bean Salsa

Source of Recipe

Lori Bakes


Recipe Introduction

From "The New California Cook," by Diane Rossen Worthington.

List of Ingredients

Marinade:

• 2 medium shallots, minced

• 6 tbsp. fresh lemon juice

• 1 tsp. finely chopped lemon zest

• 1/4 c. olive oil

• 1/4 tsp. salt

• Pinch of freshly ground black pepper

• 6 tuna steaks cut from center with no bone (choose size you prefer)

Salsa:

• 1 large shallot, minced

• 1 c. cooked white beans, such as cannellini

• 1/2 c. coarsely chopped English cucumber

• 4 small red radishes, thinly sliced and slices halved

• 2 tbsp. finely chopped fresh mint

• 1/4 c. Nicoise olives, pitted and halved

• 3 tbsp. extra-virgin olive oil

• 3 tbsp. fresh lemon juice

• 1/2 tsp. salt

• 1/4 tsp. freshly ground black pepper


Recipe

To make marinade: In a small mixing bowl, whisk together 2 shallots, 6 tablespoons lemon juice, lemon zest, 1/4 cup olive oil, 1/4 teaspoon salt and pinch of black pepper.

Taste for seasoning.

Place tuna in large, shallow, non-aluminum dish.

Pour marinade over tuna and turn to coat evenly.

Cover and refrigerate for at least 30 minutes but no more than 1 hour.

To make salsa: In a small mixing bowl combine 1 shallot, beans, cucumber, radishes, mint, olives, 3 tablespoons olive oil, 3 tablespoons lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Taste for seasoning.

To grill fish: Prepare grill for medium-high-heat grilling.

Remove fish from marinade and grill about 3 inches from heat for about 3 minutes on each side.

The tuna should be served rare.

Serve with salsa.