Primal Grill Basil Grilled Tuna Steaks With Arugula Salad Recipes

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GRILLED TUNA SALAD



Grilled Tuna Salad image

Provided by Molly O'Neill

Categories     dinner, salads and dressings, main course

Time 1h

Yield Four servings

Number Of Ingredients 10

4 medium waxy potatoes, like Yellow Finn, Yukon gold, or Bintje
1 1/2 pounds fresh tuna steak, cut at least 1 inch thick
2 red or yellow bell peppers (or 1 of each), roasted, skinned and seeded
1/2 cup extra-virgin olive oil, or more as needed
Kosher salt and freshly ground pepper to taste
3 shallots, peeled and finely chopped
2 tablespoons finely chopped Italian parsley
1/4 cup sherry vinegar or white-wine vinegar, or more as needed
4 large handfuls of mixed greens, like basil, arugula, radicchio, bibb lettuce, chicory, dandelion and endive
2 tomatoes, peeled, cut into 6 wedges and seeded

Steps:

  • Put the potatoes in a 4-quart pot and cover with cold water. Simmer gently until tender, about 25 minutes, being careful not to overcook them.
  • Meanwhile, prepare the grill, adjusting the rack 2 inches above the coals. Trim the tuna, discarding the skin and any dark purple flesh. Refrigerate.
  • Cut the roasted peppers lengthwise into 1/4-inch-wide strips. Put in a bowl and toss with 1 tablespoon of the olive oil. Season with salt and pepper and set aside.
  • Drain the potatoes and peel while still hot. Slice into 1/4-inch rounds and arrange 1/4 of them in a pie plate or casserole. Sprinkle with 1/4 of the shallots, 1/4 of the parsley and salt and pepper. Repeat the layers until all the potatoes are used. Whisk 2 teaspoons of the vinegar with 1 tablespoon of the oil and pour over the top.
  • Lightly rub the tuna steaks with 1 tablespoon of the olive oil and season with salt and pepper. Grill until charred on the outside and rare in the center, about 2 minutes per side.
  • Place the greens in a large salad bowl and top with the potato mixture, the peppers and the tomatoes. Slice the tuna into 1/4-inch strips and arrange on top of the salad. Just before serving, make a vinaigrette from the remaining vinegar and oil and pour over the salad. Season with salt and pepper. Taste and toss with more vinegar or oil if needed. Serve immediately.

Nutrition Facts : @context http, Calories 696, UnsaturatedFat 23 grams, Carbohydrate 61 grams, Fat 29 grams, Fiber 11 grams, Protein 51 grams, SaturatedFat 4 grams, Sodium 1620 milligrams, Sugar 7 grams, TransFat 0 grams

GRILLED TUNA WITH BASIL PESTO



Grilled Tuna With Basil Pesto image

Provided by Giada De Laurentiis

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 (2-inch thick) tuna steaks (about 1 pound each)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 garlic clove, peeled
2 cups fresh basil leaves
1/4 cup toasted pine nuts
Salt and freshly ground black pepper
1/2 cup ? 3/4 cup extra-virgin olive oil
1/2 cup grated Parmesan
2 tablespoons lemon juice

Steps:

  • Preheat grill to 400 degrees F.
  • Wash and pat dry the tuna steaks. Season with salt and pepper and brush both sides with olive oil. Place tuna on hot grill and sear each side for 2 minutes for rare. If you prefer well done, cook the tuna an additional 2 to 3 minutes per side. Remove from skillet and let it rest.
  • Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.
  • Slice the tuna across the grain and on a bias into 1/2-inch thick slices. Place the slices on a serving plate and drizzle with lemon juice. Sauce tuna with pesto.

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