Spending an evening lingering over dinner with the love of your life is every woman's dream. I am fortunate! I get to do just that most days. This past Sunday was especially nice. Enjoying an elegant gluten free meal and glass of good wine is the perfect end to a great weekend.
I am especially proud of this gluten free meal because this was my maiden voyage cooking fresh tuna. And, it turned out just absolutely perfect.
|Grilled Rosemary Crusted Tuna Steak topped with Veggie Salsa|
Here is my recipe:
2 6-ounce tuna steaks
1 1/2 tablespoons balsamic vinegar
2 tablespoons olive oil, plus extra for drizzling
2 tablespoons fresh rosemary finely chopped
1/4 teaspoon salt (or taste)
1 recipe Veggie Salsa (Link to Recipe)
And, here is how I did this:
1. Preheat grill pan to high. Coat tuna in balsamic vinegar and olive oil; sprinkle with salt to taste. Lightly rub finely chopped rosemary all over tuna.
|Step 1, Part 1: Tuna steaks coated with balsamic vinegar & olive oil.|
|Step 1, Part 2: Rub with finely chopped rosemary.|
2. Place tuna in preheated grill pan. Grill tuna for 2 to 3 minutes per side for rare and up to six minutes per side for well done.
|Step 2: Grill tuna on each side 3 to 6 minutes or until desired degree of done.|
3. To serve, plate and top with Veggie Salsa.
Step 3, Part 1: Choose a pretty plate that shows off your food.
Servings: 2 Total Time: 20 minutes
Calories Per Serving: 254.53
Author: Dr. Jacquelyn P. Horne