“The best fish deserves the simplest treatment”.
Adapted from Top Chef Canada judge Mark McEwan’s latest cookbook, “Fabbrica: Great Italian Recipes Made Easy for Home“, this tuna recipe makes a wonderfully light summer dinner. The fish is truly the star of the dish, accented by the peppery lemony arugula. I like to serve this with roasted asparagus and mini potatoes. I have modified the recipe to use my oven broiler, rather than the grill. However, feel free to use the grill if you fancy! Besides how great this tastes, it’s all done in under 15 minutes! Yay!
- 2 tbsp olive oil
- 2 tbsp cracked black pepper
- 2 tbsp minced sage
- 1 tbsp minced thyme
- 1 tbsp minced parsley
- 2 cloves garlic, minced
- 4 yellowfin or bigeye tuna steaks (about 4 oz each)
- sea salt
- 3 cups peppery baby arugula
- 1 tbsp lemon juice
- Fine olive oil
- Preheat oven broiler. Lightly oil the broiler rack.
- In a small bowl, combine the olive oil, pepper, sage, thyme, parsley and garlic; mix well. Massage the tuna steaks with the mixture, and then grind some salt over them. Broil the tuna steaks for about 2 minutes a side, 4 inches from the broiler, cross-hatching the first side. Remove the fish to a cutting board and slice each steak into strips about 1/4 inch thick.
- Toss the arugula with the lemon juice and a drizzle of the olive oil. Mound the arugula on top of the tuna. Drizzle the arugula and fish with more of the olive oil. Spring with more sea salt and serve.
Image: weimin liu via Flickr