Grilled tuna with mint viniagrette

Yield: 4 Servings

Measure Ingredient
4 \N Fresh tuna steaks
3 tablespoons Fresh mint; chopped
½ cup Extra virgin olive oil
2 tablespoons Lime juice
1 tablespoon Wine vinegar (or more to
\N \N Taste)
1 tablespoon Fresh parsley; min
2 mediums Shallots; minced
6 \N Roma tomatoes; seeded and
\N \N Diced
3 \N Cl Garlic, briefly blanched minced
\N \N Salt and pepper

Sprinkle tuna with pepper and coat with 1-2 T. olive oil. Cover with plastic wrap and refrigerate until ready to cook. Combine the remaining ingredients in a small bowl. Taste and correct the seasonings, adding salt and pepper to taste. Grill tuna approximately 4 minutes per side and serve with some of the vinaigrette spooned across each steak and garnish with mint sprigs. In place of the mint you may use a combination of mint and basil.

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