So simple and so yummy.
Spice-Crusted Tuna Steaks with Cilantro and Basil
Food and Wine Magazine
Served with Grilled Mini Baby Bell Peppers ( recipe at bottom of page)
. 1 small dried red chile, stemmed
. 1 tablespoon coriander seeds
. 1 small garlic clove
. 1/2 cup finely chopped basil leaves
. 1/3 cup finely chopped cilantro
. Juice of 1 lemon
. Kosher salt and freshly ground pepper
. Vegetable oil, for brushing
. Four 8-ounce tuna steaks about 1/2-inch thick
In a mortar, coarsely grind the chile with the coriander seeds. Add the garlic and mash to a paste. Stir in the basil, cilantro and lemon juice. Season the herb paste with salt and pepper.
Lightly brush a grill pan with vegetable oil and set it over moderately high heat until very hot but not smoking. Season the tuna steaks with salt and pepper and rub the herb paste all over both sides. Sear the tuna steaks for 1 minute per side for rare or until cooked to desired doneness. Serve at once.
Sally’s Notes: Food and Wine recommends paring this dish with a California Chardonnay. You can easily make this dish inside with a grill pan. It is so easy. This is the first time Mo and I had grilled tuna.
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Grilled Baby Bell Peppers
Adapted and altered from a recipe featured in Food Network Magazine.
2 lbs of baby bell peppers (or you can use quartered bell peppers)
3 tbsp olive oil, divided
salt to taste
1 to 2 tsp garlic powder
dash of red pepper flakes
2 tbsp dried parsley flakes or use fresh and add at end
1/2 lemon juice
1/4 cup blue cheese crumbles
Preheat your grill to high or use a grill pan. Toss baby bell peppers with 2 tbsp of olive oil; Season with salt, garlic powder, and red
pepper flakes, to taste.
Grill, turning, until blistered, about 10 minutes.