Monday, March 10, 2008

Spring Grilling from ACHS Instructor Deryl Gulliford

Having tolerated all the Winter I can reasonably be expected to tolerate, and all the viral illness (patients and family) that anyone can tolerate, I have declared it Spring in Oklahoma City. My Pear Tree agrees, it is blooming today. Celebrating with golf and cookout.
Herb Crusted Tuna Steak is served at Redbone Alley. It is a whole lot more reasonable at my house. This recipe is meant to serve 2 and can be adjusted as needed.
2 2 inch thick yellow fin tuna steaks
1/2 c. each fresh basil, rosemary, thyme, oregano, and cilantro
1 1/2 Tbsp. chopped garlic
2 lemons, juiced
1 Tbsp. sea salt
1/2 Tbsp. fresh black pepper
1/2 c. extra virgin olive oil
Steal This Recipe® step-by-step instructions:
1) Grind in a food processor the herbs, lemon juice, garlic, salt and pepper to make a rub.
2) Using your hands, press the herb rub into the tuna steaks well, being sure to coat all the sides of the fish.
3) Let them stand in the fridge for 4-6 hours so the flavors infuse into the steaks.
4) Prepare a hot charcoal grill. Gas is far inferior for tuna steaks.
5) Brush each side of the tuna steaks with olive oil and place them on the grill for 2-3 minutes on the first side.
6) Flip the steaks and grill them on the second side for 2-3 minutes for a good medium rare. If you’d like to baste the steaks while grilling, simply add a little olive oil to the leftover herb mixture and brush this on the fish as it grills.
7) Be careful not to overcook the tuna as it easily dries out. Enjoy!

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