I love tuna. Mon mari likes it… occasionally.
Actually, that’s fine as it’s gotten too expensive to have often. We usually have salmon for our Friday Fish.
We have fish on Friday because that’s when I do the shopping and I like to have it fresh.
We get wonderful frozen fish from the frozen food supermarket that gives us another meal or 2 mid-week.
But one cannot grill frozen fish… Or so I’m told.
Click here to Pin Grilled Tuna with Tomato Tarragon Salsa
PrintGrilled Tuna with Tomato Tarragon Salsa
Good tuna doesn’t need much fussing: a bit of fruity olive oil, quickly cooked on the barbecue grill and finished with some freshly ground black pepper. Serve with Tomato Tarragon Mayo on the side for added interest.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Fish
- Method: Grilling
Ingredients
- 2 tuna steaks – 6oz (180gr) each
- 1 tbs olive oil
- black pepper
- Tomato Tarragon Salsa:
- 1 ripe tomato, chopped
- 1 1/2 tbs fresh tarragon, snipped
- 1 1/2 tbs fresh chives, snipped
- 1 clove garlic, minced
- 1/4 cup mayonnaise
Instructions
- Brush both sides of tuna with oil.
- Cook on barbecue over medium-high heat either in a basket or on a mesh grill pan. See notes.
- All times depend on thickness of tuna and how well-done you want it – you may have to adjust up or down.
- Remove tuna from heat, sprinkle with black pepper and serve, Tomato Tarragon Salsa on the side.
- Tomato Tarragon Salsa:
- Put all ingredients into a small bowl and mix well.
- Serve.
Notes
You could cook it directly on the grill but make certain the grill is very clean or the fish will stick.
If it is good, sushi-grade tuna (which, of course, it will be) we like it medium rare so we cook it 2 – 4 minutes a side. For more well-done cook it 6 – 8 minutes a side but try not to overcook or it becomes dry. For well-done it should just start to flake easily.
Substitute half the amount of dried herbs for the fresh.
We have 2 very old wisteria vines that are intertwined, and have taken over the top half of a very old evergreen. The 2 vines used to flower at the same time giving us the appearance of a huge wisteria tree.
For the last few years they’ve flowered about 2 months apart – the first in early spring, the second after the leaves are out in early summer.
It looks like some of the flowers just forgot to bloom.
The dark green is the evergreen; the light is the wisteria.
All 3 trunks are behind the well.
The whole top half of the trees is bare in the winter, making it look rather ugly. However, the birds love it and it’s filled with nests.
It’s a huge bird apartment tree.
We just hope it keeps on keeping on.