Fish for the Fourth of July - Grilled Tuna
We celebrated Independence Day with a delicious dinner for two on our makeshift outdoor patio (small neglected garden space) and I think this meal was spectacular! Combine ingredients for marinade in a small bowl. Then toss in tuna to coat both sides. Seal it all up in a ziplock on shallow dish and refridgerate for 30-40mins. Slice up your favorite summer veggies and season with sea salt, pepper and fresh herbs if you've got 'em. We chose spring onions, yellow squash and asparagus. You can grill all the veggies first and wrap in foil to keep warm while cooking the fish. Each steak takes about 4-6 mins per side, or less if you like it rare. Serve with your favorite beverage and enjoy with someone you love.
2 4-8oz Tuna Steaks
Marinade:
1/4 c low sodium soy sauce
1/4 c balsamic vinegar
1/8 c lemon juice
2 cloves garlic
2 TBSP crushed ginger
salt and pepper
Oooohh, and have melon slices and dark chocolate for dessert.
Commence Fireworks!
0 comments: