Be the first to A fresh tomato and nicoise olive salsa fresca tops grilled herbed tuna steaks. This makes a light and healthy entree. If you are unable to grill the tuna, you may pan sear the fish.
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
- 1-1/2 cups chopped seeded tomatoes
- 3/4 cup chopped fresh parsley
- 1/4 cup chopped pitted nicoise olives
- 1 Tablespoon white wine vinegar
- 1/4 teaspoon dried tarragon, crushed
- 1/4 teaspoon salt
- 2 cloves garlic, minced
- 4 tuna steaks, 6 ounces each, about 3/4 inches thick
- 1-1/2 teaspoons dried Herbes de Provence (recipe link below or use store-bought mix)
- 1/4 teaspoon salt
- Cooking spray
- 8 chive sprigs, loosely chopped
Preparation:
Combine tomato, parsley, olives, wine vinegar, tarragon, salt, and garlic in a medium bowl. Cover and chill for 20 minutes.
During this time, prepare your grill. Sprinkle tuna with Herbes de Provence and 1/4 teaspoon salt. Cover grill rack with cooking spray. Place fish on sprayed grill rack. Cook 3 minutes on each side or until fish is medium rare or desired degree of doneness.
Serve fish with tomato mixture, garnish with chives.
Yield: 4 servings
• Herbes de Provence Recipe
Recipe Source: Cooking Light Five Star Recipes: The Best of 10 Years by Editors of Cooking Light Magazine (Leisure Arts)
Reprinted with permission.
During this time, prepare your grill. Sprinkle tuna with Herbes de Provence and 1/4 teaspoon salt. Cover grill rack with cooking spray. Place fish on sprayed grill rack. Cook 3 minutes on each side or until fish is medium rare or desired degree of doneness.
Serve fish with tomato mixture, garnish with chives.
Yield: 4 servings
• Herbes de Provence Recipe
Recipe Source: Cooking Light Five Star Recipes: The Best of 10 Years by Editors of Cooking Light Magazine (Leisure Arts)
Reprinted with permission.
