Sunday, August 16, 2009

Mediterranean Grilled Tuna Steaks & Sicilian Potato Salad - Oh, and I'm back!

Okay no more excuses...poor little neglected blog. Work has been back to normal for some time, summer is winding down. I'm back and promise to have more updates soon!

This dinner was soooo good I couldn't put off blogging for one more day!

I've had this recipe marked in an Every Day with Rachael Ray since last summer - I should have tried it sooner. These flavors are right up my alley and such a refreshing summer time meal.

I followed the original recipe closely, omitting the capers and anchovy paste - Joe wouldn't go near it with either of those ingredients. The potato salad still had an abundance of flavor, and the lemon was so refreshing.

I also added some minced garlic to the rosemary before rubbing on the tuna steaks.

Mediterranean Grilled Tuna Steaks & Sicilian Potato Salad
  • 2 pounds small red potatoes, sliced 1/2 inch thick
  • Salt
  • 1/2 cup sun-dried tomatoes in oil, drained
  • 1/3 cup extra virgin olive oil (EVOO), plus more for drizzling
  • Four tuna steaks (6 ounces each)
  • 2 tablespoons finely chopped rosemary
  • Juice of 1 lemon, plus 2 teaspoons grated peel
  • Pepper
  • 2 teaspoons anchovy paste
  • 1 clove garlic, finely chopped
  • 1/2 red onion, chopped
  • 3 ribs celery, finely chopped
  • 1/2 cup large green olives, pitted and chopped
  • 3 tablespoons capers
  • 1/2 cup flat leaf parsley, chopped

  • In a large saucepan, add the potatoes and cold water to cover. Bring to a boil, add salt and cook the potatoes until just tender, 12-15 minutes. Drain and return to the saucepan.

    Meanwhile, in a small bowl, ladle potato cooking water over the sun-dried tomatoes. Let soak for 10 minutes; drain and thinly slice.

    Pre-heat a grill or grill pan to medium-high. Drizzle EVOO over the tuna, sprinkle with the rosemary and lemon peel and season with salt and pepper. In a large bowl, whisk together the 1/3 cup EVOO, lemon juice, anchovy paste and garlic. Toss with the potatoes, sun-dried tomatoes, red onion, celery, olives, capers and parsley.

    Grill the tuna for 3 minutes on each side for medium-rare. Serve with the potato salad.

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