I don’t indulge in grilled tuna very often. For one thing, it’s expensive. For another, it’s at the top of the food chain and I feel a bit guilty about it. I do love it though, and so we do it from time to time. In this case, I needed a great meal for a picnic the next night (see my post on Salade Niçoise). Everything from this meal, except the olive tapenade, is going to be part of tomorrow’s big salad. (And you COULD use the olive tapenade if you have any left over.)
This is an easy meal:
Grill Fries – this time I cooked them right on the grill. Cook a few extra for the salad tomorrow.
Steamed green beans – cook twice what you need and shock half of them in cold water as soon as they are done. They’ll go on tomorrow’s salad
Tuna steaks – Again, prepare enough for tonight and tomorrow, cook the one for tomorrow a bit more so that it doesn’t have any ‘raw’ parts, but retains a bit of pink. Marinate it in some Brianna’s Champagne and Caper Dressing or the homemade vinaigrette of your choice. Grill and top with:
- 1/2 c. mixed pitted olives, finely chopped (use good olives from the olive bar or from jars – not a combination of Spanish olives and regular “black” canned olives)
- 1 clove garlic, minced
- 1 T. chopped parsley
Chop the ingredients and mix it up.
Ok – that’s it – dinner for tonight AND you’re almost done with dinner for tomorrow. We’re going to have a great picnic while we enjoy a concert.