Have we told you guys how much we love summer? Well, we do! Backyard barbecues are our favorite thing about this time of year, but if you don’t have a backyard or a barbecue grill, don’t fret! You can still make delicious grilled food that tastes like the outdoors with a grill pan on your stove. This recipe tastes great if it’s made indoors or outdoors – just grab a glass of iced tea and enjoy summer on a plate!
Grilled Tuna and Vegetables with Oregano Sauce
1 lb. tuna steaks from Rex’s Seafood
1 tablespoons plus ¼ cup extra virgin olive oil from Texas Olive Ranch
1 teaspoon salt from From The Grocer
1 teaspoon freshly ground black pepper from Rex’s Seafood
1 red bell pepper, sliced from From The Grocer
1 yellow onion, sliced from From The Grocer
2 Tbsp. dried oregano from From The Grocer (or 1/2 cup fresh, chopped)
2 lemons, juiced from From The Grocer
¼ teaspoon sea salt from Rex’s Seafood
2 cups of white rice, cooked from From The Grocer
From your local farmer’s market:
½ pound shiitake mushrooms
Remove the tuna steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature. Heat the grill or grill pan to a high temperature.
Toss all vegetables with ¼ cup olive oil, 1 teaspoon salt and 1 teaspoon pepper. Place a vegetable tray on the grill and pour the vegetables onto the tray, grilling until cooked through. Remove from the pan and place on a serving platter; cover with foil to keep warm.
Rub both sides of each tuna steak with some olive oil and sprinkle with salt and pepper. Grill the tuna steak for approximately 2 minutes on each side for a rare steak, or longer until desired doneness. Remove from grill and set on a platter to rest. Slice on a diagonal and place on top of the vegetables.
To make the sauce, combine the lemon juice, the chopped oregano and the sea salt. Spoon the sauce over the tuna and vegetable mixture. Serve immediately over rice.
Prep time: 10 minutes / Active cooking time: 4-8 minutes
This recipe was created by Stephanie Magilow.
Her restaurant experiences inspired her to begin a successful wedding cake business in Austin, Texas. After moving to Dallas, she continues to expand her culinary repertoire by attending cooking classes and constantly experimenting at home. She is inspired by French and Italian cuisine and by the amazing selection of local farmers.
Like this recipe? Be sure to click the Subscribe button on the right to be notified when we post more.
*All photos in this blog show actual Artizone ingredients. Ingredients pictured may vary on availability.