09-21-2004, 12:59 PM
4 Tablespoons Olive Oil
4 (60z) Tuna Steaks (Preferably At Least 2 Inches Thick)
Topping:
2 Cups Small, Ripe Cherry Or Grape Tomatoes
12 Ripe, Black Olives
1 Tablespoon Chopped Capers
1/4 Cup Fresh, Chopped Parsley
3 Tablespoons Extra Virgin Olive Oil
1 Garlic Clove, Finely Minced
Salt & Pepper
Cut the tomatoes into bite sized pieces. Pit and coarsley chop the olives. Combine both with the remaining topping ingredients, and set aside.
Brush your tuns steaks with the olive oil, and grill to your desired preference (I like mine very pink in the center). Place a tuna steak on each of four plates, and divide the topping mixture on each. Serve!
Cooking Tip: The mistake most people make is overcooking their seafood. If you buy good quality tuna there is no harm in a pink center, and you'll always have good results.
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4 (60z) Tuna Steaks (Preferably At Least 2 Inches Thick)
Topping:
2 Cups Small, Ripe Cherry Or Grape Tomatoes
12 Ripe, Black Olives
1 Tablespoon Chopped Capers
1/4 Cup Fresh, Chopped Parsley
3 Tablespoons Extra Virgin Olive Oil
1 Garlic Clove, Finely Minced
Salt & Pepper
Cut the tomatoes into bite sized pieces. Pit and coarsley chop the olives. Combine both with the remaining topping ingredients, and set aside.
Brush your tuns steaks with the olive oil, and grill to your desired preference (I like mine very pink in the center). Place a tuna steak on each of four plates, and divide the topping mixture on each. Serve!
Cooking Tip: The mistake most people make is overcooking their seafood. If you buy good quality tuna there is no harm in a pink center, and you'll always have good results.
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