Grilled tuna, tomato and onion topping
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Fresh lemon juice |
| 1 | teaspoon | Olive oil |
| 2 | teaspoons | Kosher salt |
| 1½ | teaspoon | Cracked black pepper |
| 1 | 1 1/2 inch tuna steak about 1 1/2 lbs | |
| 3 | larges | Tomato; 1/2 inch thick slice |
| 1 | large | Onion; 1/2 inch thick slice |
| Freshly ground pepper to taste | ||
| 4 | teaspoons | Italian parsley chopped, fresh |
Directions
Recipe by: NYT 6/25/95 From: jfcoombs@...
Date: Fri, 24 May 96 09:29:17 PDT 1. In a shallow dish combine the lemon juice, olive oil, 1 teaspoon of salt and pepper. Add the tuna and coat well. Refrigerate for 30 minutes.
2. Remove the tuna from the marinade and grill over white coals with the tomato and onion slices. Grill the tuna until browned on the outside but still pink in the center, about 5 minutes per side. Grill the tomato and onion slices until lightly charred, about 5 minutes per side.
3. Cut the tuna in half lengthwise and then across into thin slices.
Quarter the tomato slices and cut the onion slices into large dice.
4. When ready to assemble, divide the tomatoes and onions among the pizzas. Top with the tuna slices and season with the remaining salt and pepper. SPrinkle with parsley and serve.
Posted to Master Cook Recipes List, Digest #96