Thursday, March 1, 2012

Grilled Rosemary Crusted Tuna Steak

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
Copyright: 2012

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