Back to top Shop by AISLE

The Cook Book

Grilled Tuna and Vegetables with an Oregano Sauce

The healthiest steak out there

Total time
40 mins

Recipe by:

Stephanie grew up in a meat & potatoes world until she was exposed to the culinary world. She ran a successful wedding cake business in Austin until moving to Dallas. Her cooking is inspired by French & Italian cuisine and by local farmers.

INGREDIENTS - 4 servings
  • 1 lb Tuna Steaks 4 steaks
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Sea Salt
  • 1 Teaspoon Black Pepper
  • 1 Red Pepper Flakes sliced
  • 12 lb Shitake Mushrooms or another firm mushroom
  • 1 Yellow Onion sliced
  • 3 Tablespoons Olive Oil
  • 14 Cup Oregano fresh
  • 2 Lemon juiced
  • 14 Teaspoon Sea Salt
  • Remove the tuna steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature. Heat the grill to a high temperature.
  • Toss all vegetables with ¼ cup olive oil, 1 teaspoon salt and 1 teaspoon pepper. Place a vegetable tray on the grill and pour the vegetables onto the tray, grilling until cooked through. Remove from the pan and place on a serving platter.
  • Rub both sides of each tuna steak with some olive oil and sprinkle with salt and pepper. Grill the tuna steak for approximately 2 minutes on each side for a rare steak, or longer for desired doneness. Remove from grill and set on a platter to rest. Slice on a diagonal and place on top of the vegetables.
  • To make the sauce, combine the lemon juice, the chopped oregano and the sea salt. Spoon the sauce over the tuna and vegetable mixture. Serve immediately over rice.

BUY THE PRODUCTS Add to Cart (for 4 servings)

This recipe requires:

Need a refill on any of these?