mandarin2j
06-22-2001, 12:36 PM
Last night, we had a fabulous, simple meal on the grill. Grilling the tuna on the bed of herbs really infused the tuna with their flavor, and I don't think I've ever had such yummy garlic bread. Anyhow, to share:
Grilled Tuna Lampedusa
From Eight Items or Less, by Ann Lovejoy
Serves two
Fresh tuna or black cod steaks
1 bunch fresh oregano, 1 tbs. chopped
1 bunch fresh thyme, 1 tbs. chopped
Olive oil
3 cloves garlic, 1 thinly sliced, 2 mashed (big surprise here: I doubled the garlic & mashed all of it)
Loaf unsliced bread (we used a lovely ciabatta)
Start coals in the grill or turn on propane. Rinse tuna, pat dry. Brush lightly with oil on both sides. Sprinkle chopped herbs and sliced garlic over fish. Slice bread thickly, drizzle one side of each slice with olive oil and spread with mashed garlic. Place sprigs of herbs on grill. Place tuna on top and grill, allowing 5 to 7 minutes for each side, until fish is opaque. When you turn tuna, put bread slices on grill, oil-side down, for 2 to 3 minutes, until crisp and lightly brown. Give each person some tuna and some bread. This is supreme but messy finger food, and the use of forks and plates is acceptable, if inauthentic. (we went ahead and used forks & plates, btw)
She suggests serving this with olives, salty cheese, and rough wine (cheap red table wine). We had a nice salad and our ever-present-during-the-summer grilled veggies.
-Amanda
Grilled Tuna Lampedusa
From Eight Items or Less, by Ann Lovejoy
Serves two
Fresh tuna or black cod steaks
1 bunch fresh oregano, 1 tbs. chopped
1 bunch fresh thyme, 1 tbs. chopped
Olive oil
3 cloves garlic, 1 thinly sliced, 2 mashed (big surprise here: I doubled the garlic & mashed all of it)
Loaf unsliced bread (we used a lovely ciabatta)
Start coals in the grill or turn on propane. Rinse tuna, pat dry. Brush lightly with oil on both sides. Sprinkle chopped herbs and sliced garlic over fish. Slice bread thickly, drizzle one side of each slice with olive oil and spread with mashed garlic. Place sprigs of herbs on grill. Place tuna on top and grill, allowing 5 to 7 minutes for each side, until fish is opaque. When you turn tuna, put bread slices on grill, oil-side down, for 2 to 3 minutes, until crisp and lightly brown. Give each person some tuna and some bread. This is supreme but messy finger food, and the use of forks and plates is acceptable, if inauthentic. (we went ahead and used forks & plates, btw)
She suggests serving this with olives, salty cheese, and rough wine (cheap red table wine). We had a nice salad and our ever-present-during-the-summer grilled veggies.
-Amanda