Sunday, July 20, 2008
I found this recipe in the July issue of Bon Appetit. It's a delicious & quick weeknight dinner.
First, you'll need to mince one clove of garlic, and add it to a mixing bowl.
Then, take 2 teaspoons of Herbes de Provence,
and add to the garlic.
Next, take a pint of heirloom cherry tomatoes. Or, just regular ones if you can't find the heirloom variety.
Cut them in half, or quarters, depending on the size,
add them to the mixing bowl, and toss to combine. Let this mixture sit, and preheat the grill.
Take 2 zucchini and half lengthwise.
Coat them with some extra virgin olive oil,
some kosher salt, and fresh pepper.
Put them on the grill face down, and cook for about 5-6 minutes.
Flip them & grill another 5-6 minutes.
Roughly chop the zucchini & add to the bowl with the tomatoes. Toss.
Next, take 4 5-ounce albacore tuna steaks,
and season the same way you did with the zucchini...oil, salt and pepper.
Grill about 4 minutes...
per side, for medium-rare.
Serve topped with the zucchini, tomato mixture.