Tuna Steaks With Mint Sauce
You can use any firm-fleshed fish for this recipe. Scattering salt in the skillet prevents the fish from sticking without adding fat, and also seasons it. This dish is delicious at any temperature.
Martha Stewart Living, September 2005
- 2 garlic cloves
- 1 1/2 cups loosely packed fresh mint leaves
- 1 cup loosely packed fresh flat-leaf parsley
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1/4 to 1/3 cup extra-virgin olive oil
- Coarse salt
- 6 tuna steaks (1/2 inch thick), cut from the narrow end of the loin
- Coarsely chop garlic. Scatter mint and parsley over garlic, and continue to chop until mixture is minced together. Transfer mixture to a small bowl; stir in lemon juice and vinegar. Stir in oil to form a slightly thick paste; set aside.
- Heat a large skillet over high heat; generously scatter salt in bottom. Add fish to skillet. Cook, turning once, until fish is opaque and just cooked through, 2 to 3 minutes per side.
- Transfer the fish to a serving platter; spoon mint sauce on top. Serve with more sauce on the side.
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