Tuesday, November 17, 2009

Herbed Tuna Steak on a Bed of Fresh Greens

I thought the title would make our tuna steak salad sound a bit fancier.  I started with this recipe for Grilled Herbed Tuna that I found on Erica's Kitchen Adventures and aded our own twists.

First, the weather was not cooperating the day we had planned to eat this meal.  Since that meant no grilling, I whipped out our grilling pan so we be able to cook the tuna steak in a similar way.  Next, I used dried herbs, ground them in a coffee grinder to make a rub instead of using the herbs crushed and placed on the fish.  I also added a little rosemary and garlic powder (left over from a previous dish).  Finally, since we didn't have the fresh herbs, we skipped those all together.

With theser changes, the tuna was quite tasty.  However, I was a bit rushed so didn't get a chance to take the tuna steak out of the fridge and let it warm slightly.   This resulted in a cool center since our tuna steak was quite thick and we did not want to overcook the outside.  If I were to make this again, I would cut the steak in half so it was not so thick. 

Herbed Tuna Steak on a Bed of Fresh Greens
(Source: Modified from Erica's Kitchen Adventures)
1 Tuna Steak (max of 1" thick)
1 T Dried Thyme
1/2 T Kosher Salt
1/2 T Lemon Pepper
1/2 T Dried Rosemary
1/2 T Garlic Powder
1 T Olive Oil
1 Head Romaine Lettuce, washed and shredded
Salad dressing of your choice (we used a light Ceasar)

Preheat grill pan to medium/medium-high heat.
Mix together herbs and salt.
Grind in a coffee grinder until powdered.
Coat the tuna with oil and the rub with the powdered herb mixture, coating both sides and the edges.
Place tuna steak on grill pan.
Grill for about 2-3 minutes per side, including the edges, depending on thickness and how you like it cooked.

Slice thinly and place on a bed of greens.


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