Mediterranean Grilled Tuna with a Roasted Tomato Vinaigrette - abc27 WHTM

Mediterranean Grilled Tuna with a Roasted Tomato Vinaigrette

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Mediterranean Grilled Tuna with a Roasted Tomato Vinaigrette

from John M. Reis CFBE

Executive Chef

Hilton, Harrisburg

Serves: 4

Ingredients

· 4 (3/4" thick) tuna steaks

· 4 oz. olive oil

· 2 garlic cloves, minced

· 6 ea peeled shallots

· 2 tbs. capers

· 1/4 cup pitted and sliced black olives

· 1 Pint cherry or pear tomatoes

· 2 Tbs. chopped fresh parsley

· juice of 2 lemons

· 2 Tbs. chopped basil

· 2 ounces Goat cheese crumbles

· salt and pepper to taste

Directions

Preheat grill. Brush both sides of each tuna steak with 2 teaspoons olive oil and season with salt and pepper. Place on the hot grill and cook for 2 minutes per side for rare. Place shallots tomatoes, olive oil, and salt and chopped garlic in a roasting pan and Roast at 400 degrees for 10 minutes. Let cool, remove the skin from the tomatoes and cut in half if they are large. Combine with the olives, parsley, Basil, capers and lemon juice.

Season with salt and pepper and set aside. Arrange greens on plate. Slice tuna into 3 slices and arrange over the greens, spoon the Tomato vinaigrette and Goat cheese over tuna and serve with a glass of Pinot noir and crispy French bread