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2 tsp. fresh basil, chopped
Combine chopped basil, fennel leaves, tarragon, parsley and olive oil in a small bowl.
Grill tuna over hot coals until brown on outside and pink inside, 1 to 2 minutes, depending on thickness, basting often with herb olive oil mixture. Keep warm.
Bring tangerine juice to boil in small saucepan. Whisk in butter, bit by bit, until sauce coats back of spoon. Arrange whole herb leaves in center of each plate. Spoon sauce over the herbs to cover each plate. Place tuna over herbs. Garnish each with chive stem.
Poster's Notes:
Tuna can be prepared several ways including grilled, seared, or pan fried.
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
2 tsp. fennel leaves, chopped
2 tsp. fresh tarragon, chopped
2 tbsp. Italian parsley, chopped
1/4 cup olive oil
2 6-ounce pieces fresh tuna
1/2 cup tangerine juice
1/4 cup butter, cold
Whole basil leaves
Whole fennel leaves
Whole tarragon leaves
Whole parsley leaves
2 each chives with blossoms
Here is an interesting recipe for those who like to grill. I'm sure orange juice could be substituted without much loss of flavor if tangerine juice is not available. According to Chef Leslie, tuna steak stays moist and flavorful when it's cooked quickly, and pan-searing over high heat is ideal. This method seals the juices inside and gives the outside an appetizing caramel-colored crust. Tuna is a very muscular fish with a dense and meaty flesh. It has a nice oil content that makes the fish moist and delicious.