A delicate fish that eats like a steak. Who would have thought? I was never brought up on seafood, but as I grew older I wanted to experiment, with the real thing. Greetings tuna! This recipe requires a bit of prep, but when all is said and done, it is so worth it.
Whisk together the 2 tbsp. oil, 2 tbsp. Grill-Roasted Garlic, and 2 tbsp. lemon juice. Place the tuna steaks in a nonreactive dish large enough to hold them in a single layer. Pour the garlic and oil mixture over them and massage it in to coat each steak thoroughly. Season with sea salt to taste and cover. Refrigerate for 30 minutes.
Place the anchovies, ¼ cup lemon juice, 1 tbsp. Grill-Roasted Garlic, Parmesan, and mustard in a food processor. Process briefly to mix. With the processor on, slowly drizzle in the ½. cup olive oil.
Place the tomatoes, potatoes, green beans, radishes, bell pepper, and olives in a bowl. Pour half the dressing over and gently toss the vegetables to coat.
Preheat the grill to medium-high (450ºF/230ºC).
Grill the tuna steaks 3 to 4 minutes a side for medium, or until the fish just yields when pushed on with a finger. Do not overcook tuna, I had to learn this the hard way.
Place the salad mixture on a platter or individual plates. Place the tuna over the salad and drizzle the rest of the dressing on. Garnish the platter or plates with the egg and lemon wedges and sprinkle with basil. Serve immediately with fresh baguette on the side.
This is a wonderful light meal. I found that the preparation was well worth it, and so was the discovery of this tasty staple fish. What foods did you discover when you grew up?