Grilled Tuna Steaks Cherry Tomato, Mint and Ginger Salad
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 8 min |
| Total: | 28 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Chef Ian Perreault |
Recipe ingredients
- 4 x 4-oz. (4x110-g) Germon tuna steaks
- Sufficient quantity, Irresistibles olive oil*
- Salt and pepper to taste
- 32 cherry tomatoes, cut in two
- 2 Tbsp. (30 mL) minced fresh ginger
- ½ bunch fresh mint, minced
- 2 limes, juice only
- ¼ cup (60 mL) Irresistibles Mezzo olive oil*
Preparation
Preheat barbecue to high.
Brush tuna steaks lightly with oil and season to taste. Set aside at room temperature.
In a salad bowl, combine cherry tomatoes, ginger, mint, lime juice and olive oil. Season to taste.
Cook tuna steaks on a very hot grill for 3-4 minutes per side depending on thickness. Give them a quarter turn halfway through for nice markings.
Lay tuna on top of salad and drizzle with a bit of salad dressing (lime juice and olive oil).
Suggestion
To ensure doneness of meat and fish cooked on the barbecue, let them rest a few minutes at room temperature.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
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- Grilled Tuna Niçoise Salad
- Salmon Steaks with Tomato Salsa
- Fresh Bing Cherry Salad with Melon and Mint
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- Tuna Steaks with White Wine Marinade
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Tuna Steaks with White Wine Marinade
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