4-6 oz. fresh tuna steaks, 3/4-inch thick
Citrus Marinade:
1 T. lime juice
2 T. lemon juice
2 cloves garlic, minced
1 T. fresh grated ginger
1/4 c. olive oil
1/2 t. coarse kosher salt
1/4 t. fresh ground pepper
Lemony Arugula Salad:
3 c. arugula
3 scallions, cut in thirds, then lengthwise
1/4 c. fresh peas or shelled edamame, blanched
1 avocado, diced
1 T. lemon juice
3 T. extra virgin olive oil
zest of one lemon
coarse kosher salt
fresh ground pepper
Prepare the marinade by whisking together lime juice, lemon juice, garlic, ginger, olive oil, salt and pepper. Place fish in a glass baking dish. Pour marinade over, turning the fish over to completely coat with the marinade. Allow fish to marinate for 15 to 20 minutes at room temperature.
Meanwhile, light grill for medium-high, direct heat. Be sure grill rack is well-oiled. (A grill pan can also be used on a stovetop instead of an outdoor grill.) Mix together arugula, scallions, peas and avocado in a medium bowl. Whisk together lemon juice, olive oil, lemon zest, salt and pepper. Adjust seasonings. Toss arugula with the dressing and set aside.
To grill, drain marinade from tuna. Sear tuna on hot grill or grill pan. Cook for 4 minutes on each side. When done, tuna should be medium rare in center.
Transfer grilled tuna to a serving platter. Top with Lemony Arugula Salad.
Chateau de la Ragotiere Muscadet
Eddie’s Recipe Tip:
