Recipe by Chef Kate
From Jean Anderson, a lovely way to make tuna--though not the fashionable 'seared-on-the-outside/raw-on-the-inside' style of tuna. This requires you to plan ahead, as the fish should marinate 24 hours before you cook it. You can do the grilling over charcoal, on a gas grill or using a stovetop or George Foreman type grill.
- 1 -2 large garlic clove
- 1 teaspoon coarse salt
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon fresh ground pepper
- 3 tablespoons olive oil, plus
- additional olive oil, for grilling
- 2 lbs fresh tuna, cut into steaks aabout 3/4-inch thick
- 4 large whole bay leaves
Directions See How It's Made
- Using a mortar and pestle, a fork or a mini-processor, combine the garlic, salt and pepper and oregano into a paste and blend in one tablespoon of the olive oil.
- Rub the tuna steaks with this mixtures and place them in a non-reactive covered dish.
- Tuck in the bay leaves and refrigerate the fish for twenty four hours.
- The next day, preheat the grill and brush with olive oil if necessary.
- Grill the tuna over high heat for about three minutes each side.
- Delicious with a green salad and a nice feisty Portugese rose.