Off Campus Kitchen: Grilled Tuna Steak and Caprese Salad
I briefly considered writing a recipe for "Green Quiche" to coordinate with the past weekend's revelries, but the thought of the custardy texture of quiche gleaming green was enough to turn my stomach and dissuade me. Instead, when at the co-op searching for something Ihadn'tgrilled in the past few days —which discounted hot dogs, sausages, chicken breast, chicken wings, shrimp, corn, zucchini, peppers, onion, pineapple, and burgers of the beef, turkey and veggie varieties—the robust tuna steak called to me. It's excellent served on a bed of fresh, spicy arugula, with caprese salad to complete the summery meal.
Amounts serve 2.
You will need:
Grill
1 tuna steak (0.75 pound)
1/4 pound arugula
For the marinade/glaze:
2 cloves minced garlic or 1 tablespoon garlic paste
1 tablespoon teriyaki sauce
1 tablespoon oyster sauce
1 tablespoon lemon juice
2 tablespoons olive oil
1 tablespoon salt
1 tablespoon ground black pepper
For the salad:
1/2 pound fresh mozzarella cheese (in balls)
3/4 pound vine-ripened cherry tomatoes
1 cup fresh basil leaves
1/4 cup olive oil
2 tablespoons balsamic vinegar
1. Mince the garlic and combine with other marinade ingredients in a shallow dish large enough to fit the entire tuna steak. Place tuna in dish, then flip so the entire steak is coated in marinade. Place in refrigerator to marinate for at least 20 minutes—ideally longer. If using a charcoal grill, light charcoal according to directions (so that it will be warm enough by the time the tuna is ready to cook).
2. Meanwhile, wash and drain arugula, tomatoes and basil. Set arugula aside. Remove tops from tomatoes and halve. Slice mozzarella balls into 1/2 inch thick rounds. Chop basil leaves into 1/2 inch wide strips.
3. Whisk olive oil and balsamic vinegar together. Combine mozzarella, tomatoes and basil; add vinegar-oil mixture and toss.
4. If using gas grill, ignite and turn to medium-high heat. Place tuna steak on grill of choice. Allow to sear on each side for 3 minutes, until edges are browned/white. Be sure to take off grill while center is still pink! (Legal note: eating raw fish presents a risk of food poisoning. Culinary note: tuna tastes best and has a heavenly texture when still rare. Your call—Adam Levinesaysto cook your meat 'till it's done.)
5. Plate! Halve the tuna steak (as long as you're not a puma). Serve each steak on a bed of arugula, with a side of caprese salad. Beautiful.