Grilling is one of those things completely synonymous with summer. Say, “it’s summer,”or, “it’s grilling season,” and everyone knows what you mean. Warmth, sunshine, fresh air, fresh food, friend and good times. We had no shortage of that as we started our Independence Day weekend.
I have stopped eating most meat for a variety of reasons but I still eat fish and other seafood. So instead of the usual burgers or brats or, as Husband made for himself and our guests, bbq ribs, I get a delicious tuna steak. I always buy from the butcher whenever I get a chunk o’ fish like this, even though it was $14.75/lb. It just tastes better and I think fresh(er) fish holds up better on the grill too.
I used a recipe from America’s Test Kitchen for the tuna and it is so good. Simply put, make your favorite vinaigrette using honey instead of sugar, pour it on both sides of the tuna steak, and grill. The vinegar will help the flavor of the sauce permeate the fish, and the honey will help the outside brown nicely.
- 3 Tbsp each lemon juice and red wine vinegar
- 2 Tbsp Dijon mustard
- 3/4 C olive oil
- 2 tsp honey
- 2Tbsp fresh thyme or rosemary
Put it all in a sealable jar and shake it like your life depends on a well mixed vinaigrette.
For our side dish I made Chickpea Taboulleh from ThugKitchen.com. Warning: expect a lot of swearing, but really delicious food.
I love summer and a good meal like this is just one of the many reasons.