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Grilled Tuna and Vegetables with an Oregano Sauce
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
PREPARATION
  • 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.

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