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Citrus Pesto Tuna
Marinate: 30 mins
Grill: 5 mins
Ingredients
- 4 8 ounces fresh or frozen yellow fin tuna steaks
- 1/4 cup snipped fresh basil
- 1/4 cup olive oil
- 1 tablespoon snipped fresh oregano
- 1 tablespoon snipped fresh thyme
- 1 tablespoon bottled roasted minced garlic
- 2 teaspoons finely shredded lemon peel
- 3 tablespoons lemon juice
- 2 teaspoons finely shredded tangerine or orange peel
- 3 tablespoons tangerine or orange juice
- 1/2 teaspoon coarse (kosher) salt
- 1/2 teaspoon cracked black pepper
- Fennel-Tangerine Salad
Directions
1. Thaw tuna, if frozen. Rinse fish; pat fish dry with paper towels. Place fish in a resealable plastic bag set in a shallow dish.
For pesto marinade:2. In a small bowl, stir together basil, oil, oregano, thyme, garlic, lemon peel and juice, tangerine peel and juice, salt and pepper. Pour over fish; seal bag and turn to coat fish. Marinate in the refrigerator for 30 to 60 minutes, turning bag once. Remove fish from marinade, reserving marinade. Transfer marinade to a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 1 minute.
3. Lightly grease or coat an unheated grill rack with nonstick cooking spray. For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium-hot coals until desired doneness, gently turning and brushing once with remaining marinade halfway through grilling. Allow 5 to 6 minutes or until surface is well-marked and the center is still red for medium-rare and 9 to 12 minutes or until fish flakes when tested with a fork and center of fish is still pink for medium doneness. Discard remaining marinade. (For a gas grill, preheat grill. Reduce heat to medium-hot. Place fish on greased rack directly over heat. Cover; grill to desired doneness as above.)
4. Serve fish with Fennel-Tangerine Salad. Makes 4 servings.
Ingredients
- 1 fennel bulb (about 1 pound)
- 1 cup tangerine sections (from 3 to 4 medium tangerines) or orange sections
- 3 tablespoons chopped green onions (green parts only)
- 2 tablespoons snipped fresh mint
- 2 tablespoons tangerine juice or orange juice
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
Directions
For fennel: Cut off and discard upper stalks of fennel bulb. Remove any wilted outer layers and cut a thin slice from the fennel base. Wash fennel and cut in half lengthwise; remove core. Cut into very thin slices (you should have about 2 cups).In a large bowl, toss together fennel slices, tangerine sections,green onions, fresh mint, tangerine juice or orange juice, lemon juice, extra-virgin olive oil, kosher salt and cracked black pepper. (Salad should not set for more than 10 minutes.)
