For me, during the summer, sometimes all I need for a good meal is a fresh salad of organic field greens served with a piece of meat or fish hot off the grill. I especially love tuna for this type of dish. Good quality tuna is available both fresh and frozen in most of our local grocery stores and is ideally suited for grilling. In this quick and easy recipe a light soy and citrus marinade creates some very bold flavor to the fish and creates a great dressing for the salad as well.
To get started you will need the following ingredients:
Four 6 oz tuna steaks
One pound organic field greens
For marinade/dressing:
1/4 cup peanut oil
four to six limes juice and zest
One inch piece fresh ginger, minced
Four cloves garlic, chopped
Two T brown sugar
One T Schirachi Chili Sauce
1/4 cup fresh cilantro
First, combine marinade ingredients in a food processor or blender and pulse until combined. Divide the marinade in half. Reserve one half to be used as your salad dressing. Place the tuna steaks in a sealable plastic bag and pour the remaining marinade over them. Seal the bag and refrigerate for about 30 minutes. Any longer will cook the meat so keep an eye on the clock.
While the fish is marinating, preheat your grill on high. Scrape the grates clean and lightly coat with pan spray or oil to prevent sticking.
After the 30 minutes remove the tuna from the marinade and pat dry with a paper towel. With your grill on medium high heat, grill tuna about three to five minutes per side depending upon desired doneness and the thickness of the steak. To create nice grill marks, give the tuna a quarter turn halfway through each side. When ready remove from heat.
To serve, lightly toss the greens with the reserved marinade. Slice the tuna as desired; I like about one-quarter inch thick. Arrange on individual plates or toss everything together for a nice family style presentation. I like to serve mine with a few slices of fresh lime and additional cilantro. Enjoy!