Tuna steaks with mint sauce
Instructions:
- 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.
- 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 (ÿ inch thick), cut from the narrow end of the loin
- Coarsely chop the garlic. Scatter the mint and parsley over the garlic, and continue to chop until the mixture is minced together. Transfer to a small bowl; stir in the lemon juice and vinegar. Stir in the oil to form a slightly thick paste; set aside.
- Heat a large skillet over high heat; generously scatter salt in the bottom. Add the fish to the skillet. Cook, turning once, until the 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.