Basil-Grilled Tuna with Arugula Salad

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      35 min

Appears in

By Steven Raichlen

Published 2001

  • About

Ingredients

  • 4 tuna steaks (¾ to 1 inch thick; 6 to 8 ounces each)
  • 1 bunch

Method

  1. Trim any skin or dark or bloody spots off the tuna. Rinse the tuna under cold running water and blot dry with paper towels. Arrange the steaks in a nonreactive baking dish.
  2. Combine the basil, garlic, lemon zest, lemon juice, vinegar, oil, salt, and pepper in a food processor or blender and purée until smooth. Pour this mixture over the tuna and let marinate in