[Gallery] Step-by-Step Foodie Friday Rosemary Grilled Tuna Steak
What do you do when you go to one of those warehouse stores and think you're buying 2 tuna steaks and it turns out to be DOUBLE that? Get creative and see what you have on hand.
For this Foodie Friday, I had Rosemary growing in the little container garden at the camper along with my little pot full of mixed Spring Greens leaf lettuce.
I wanted to use olive oil, as I always do, for the marinate but found that was one of the few things I neglected to get down to the camper. So, as we always say, recipes are inspiration and suggestion, therefore, adapt as needed. I grabbed butter for the fat and it worked just fine.
You can also adapt cooking methods. This tuna steak was made on a wood-pellet grill and I found I prefer direct heat like gas or charcoal, but it works. You'll find pellets take longer than direct heat.
Foodie Friday Rosemary Grilled Tuna Steak (recipe for individual serving. Prep. time about 15 minutes cooking if using direct heat. Double the cook time for a pellet grill, which is basically an oven as far as I'm concerned. Marinate time: 1 hour or more)
1 Tuna steak per serving
1 Tb. fresh Rosemary, diced
1 tsp. Kosher salt
1/2 tsp, fresh-ground black pepper
1/4 C. red wine vinegar
1 Tb. Extra Virgin Olive Oil or butter if you don't have oil.
Preheat your grill to 450 or "hot" if using the pellet grill. Follow the step-by-step instructions in the photo gallery for an individual serving. Multiple servings, of course, can be prepared at the same time.