Game & Fish Dish
GRILLED TUNA WITH
SALSA VERDE
Grilled tuna and salsa verde are combined in this wonderful rustic dish. Salsa verde, also known as green sauce, is a provincial Italian condiment made with green herbs—parsley, basil, and oregano—which give the sauce its bright green color.
Ingredients
Salsa Verde
•
2 cloves garlic
2 cloves garlic•1 cup firmly packed fresh basil leaves
1 cup firmly packed fresh basil leaves•1 cup firmly packed fresh flat-leaf parsley leaves
1 cup firmly packed fresh flat-leaf parsley leaves•1⁄4 cup firmly packed fresh oregano leaves
1⁄4 cup firmly packed fresh oregano leaves•2 tablespoons capers
2 tablespoons capers•1 tablespoon Dijon mustard
1 tablespoon Dijon mustard •1 cup extra-virgin olive oil
1 cup extra-virgin olive oil•Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper•4 (8-ounce) tuna steaks
4 (8-ounce) tuna steaks•Kosher salt and freshly ground white pepper
Kosher salt and freshly ground white pepperEquipment: Cast Iron Grid
Set the EGG for direct cooking with the Cast Iron Grid.
Preheat the EGG to 450ºF.
• To make the salsa, place the garlic, basil, parsley, oregano, capers, mustard, and olive oil in the bowl of a food processor fitted with the steel blade and pulse for 30 seconds. Season with salt and black pepper and set aside.
• Place the tuna in a resealable plastic bag. Pour one-half of the salsa over the tuna, seal the bag, and marinate for 30 minutes. Reserve the remaining salsa.
• Remove the tuna from the plastic bag and discard the marinade. Season the tuna with salt and white pepper and place on the Grid. Close the lid of the EGG and cook for 2 minutes per side for medium-rare. Using a long-handled spatula, transfer the tuna to a rimmed sheet pan.
• Serve Tuna topped a dollop of the reserved salsa. Pass the remaining salsa at the table. Serves 4.
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