This post originally published on a previously-owned blog and was imported here to simplify my life. I hope you enjoy the content!
Once again, we were gifted with some fresh fish that Mike’s stepdad brought down from Alaska. This time: tuna!
We also received a bunch of other produce, which included these tomatoes! I love the little yellow grape tomatoes so much that we ended up not having very many for the salad…hehe
Here is the salad:
As for the grilled tuna, I have found what I like to do best is search for a recipe similar to what’s in my head, read through it, and then basically do my own thing. It usually works, but not always. 😉
Here is “my” recipe:
1 medium tomato, chopped
Several lemon tomatoes (yum!)
¼ c. crumbled feta cheese
3 T. chopped fresh basil or oregano leaves
¼ c. olive oil
½ t. garlic salt
¼ t. pepper
4 tuna steaks, 1 inch thick (about 2 pounds)
In a medium bowl, gently toss tomatoes, cheese, and 1 tablespoon of the basil. Cover and refrigerate until serving.
Spray grill rack with cooking spray. Heat coals or gas grill for direct heat.
In a small bowl, mix remaining 2 tablespoons basil, the oil, garlic salt, and pepper. Brush mixture over tuna.
Grill tuna uncovered and 4 inches from medium-high heat for 5 minutes. Turn carefully; brush with any remaining oil mixture. Grill 10-15 minutes longer or until tuna flakes easily with a fork.
Serve topped with tomato mixture.