Recipe by Polar Bear
Low-fat fish. Unknown author.
Top Review by Sassy Syrah
Polar Bear, I enjoyed this, but unfortunately the bf did not. We both expected cooked fresh tuna to taste less like tinned tuna. On a positive note this was easy to make and the instructions were clear. I agree with Kay that the cooking time should be reduced slightly and that the onions should either be sliced paperthin on a mandoline or cooked prior to adding to the foil packet. This would be a wonderful dinner party dish as it comes together so quickly. I have used the leftovers with some mayonnaise and lettuce leaves in a wrap for work tomorrow and I look forward to that.
- 4 slices fresh tuna, one slice per person about 1 " thick
- 1⁄2 cup balsamic vinegar
- salt & pepper
- 1 cup fresh mint leaves
- 2 teaspoons dried oregano
- 2 large onions, sliced thin
- extra virgin olive oil
Directions See How It's Made
- Combine the vinegar, salt, pepper, mint leaves and oregano in a non-reactive pan.
- Marinate the tuna slices in the liquid for 15 minutes.
- Prepare a large piece of aluminium foil for each slice of fish, by brushing the foil with oil and lining it with sliced onions.
- Drain the fish and place each slice on a piece of aluminium foil.
- Cover with another layer of onions.
- Tightly seal the foil around each slice of fish and cook on the grill for 10-15 minutes per side, or in a 350-degree oven for 15 minutes.