Artizone > Grilled Tuna and Vegetables with an Oregano Sauce
The Cook Book
GRILLED TUNA AND VEGETABLES WITH AN OREGANO SAUCE
The healthiest steak out there
Recipe by: Stephanie Magilow
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 steak(s), 4 steaks
1 Tablespoon olive oil
1 Teaspoon sea salt
1 Teaspoon black pepper
1 red pepper flakes sliced
1 yellow onion sliced
3 Tablespoons olive oil
Cup oregano fresh
2 Lemon(s) juiced
Teaspoon sea salt
lb shiitake mushrooms or another firm mushroom
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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