RECIPE TITLE "Grilled Tuna with Tahini Parsley Sauce"
Recipe from Simply Shrimp, Salmon and Fish Steaks , copyright © 2000 by Leslie Glover Pendleton. All rights reserved.
serves 4 ---easy
The first meal my mother-in-law prepared for me was the inspiration for this dish. Her tuna salad, drizzled with tahini dressing and topped with toasted pine nuts, caramelized onions, and parsley leaves, is still one of my favorites. The recipe was passed on to her from a Lebanese friend in Ohio.
For the sauce:
3 tablespoons stirred tahini (see Note)
2 tablespoons fresh lemon juice
1/2 teaspoon minced garlic
6 tablespoons water
6 tablespoons olive oil
1/4 cup minced parsley
freshly ground black pepper
1 1/2 pounds fresh tuna steak (1 inch or thicker), cut into 4 portions
vegetable oil for brushing tuna and grill
In a bowl, whisk together the sauce ingredients until smooth, and season with salt and pepper. Let the sauce stand at room temperature for at least 1 hour.
Trim away any dark meat from the tuna and brush all sides with oil. Season the steaks with salt and pepper.
Preheat a grill, or broiler with rack in the top position.
Brush the grill with oil and grill the tuna (or broil it on a rack set in a baking pan) for 3 minutes on each side.
Serve the tuna immediately with the room temperature sauce.
NOTE: Tahini is a paste made from sesame seeds, and is available in most supermarkets. As it stands, the oil separates to the top (like fresh peanut butter), so the paste must be stirred to recombine it. Sometimes it is easier to stir with a fork, as the paste under the oil can be quite dense.
The sauce can be kept at room temperature for up to 8 hours, otherwise refrigerate it, covered, for up to 5 days. Bring to room temperature before serving.
| Simply Shrimp, Salmon and Fish Steaks
A delicious collection of 120 quick and exciting recipes for shrimp, salmon and fish steaks that will send your senses swimming. Shrimp are available everywhere, salmon is farmed and therefore reliable and featured in fish stores and supermarkets and fish steaks (tuna, halibut, swordfish) are practically convenience food. All that's missing for the practical home cook are contemporary, sensible, tasty recipes. Leslie Glover Pendleton, veteran recipe writer and developer, demystifies and simplifies seafood cooking with a wonderful assortment of 120 recipes that widens the cook's repertoire beyond a pat of butter and a lemon wedge. Using familiar ingredients and simple techniques—no scaling, gutting or filleting here!—Pendleton has created such mouthwatering seafood specialties as Orange Glazed Shrimp with Gingered Cucumber Salsa and Sesame Crusted Salmon Teriyaki, along with a chapter of side recipes for such welcome accompaniments as Broccoli Rabe with Balsamic Vinegar and Mashed White Beans and Garlic. After trying these naturally healthy quick recipes, home cooks will be disappointed when they eat fish they haven't prepared themselves!