Grilled Tuna with Fresh Garden Vegetables

by Joanne on July 7, 2009

As promised, tonight’s dinner was based on a recipe right out of the Nakano “Unexpected Favorites” booklet that arrived in the mail yesterday with my FREE Nakano vinegar coupon.  I happened to have, already on hand, a bottle of the Nakano Natural Rice Vinegar.

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The booklet of 36 recipes is so enlightening in regards to the uses for vinegar.  Vinegar is used in hot and cold dishes, as a dressing AND as an ingredient.  Soups, salads, side dishes and entrees. Amazing. 

The following recipe was adjusted for portion size and on-hand ingredients but the original is found on page 20 of the noted booklet:  “Grilled Tuna with Fresh Tomato, Cucumber and Dill Relish”. 

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Served on top of sauteed baby bella thick sliced mushrooms with onions and orange peppers

  • 2 TBS Nakano Natural Rice Vinegar
  • 1 TBS Extra Virgin olive oil (EVOO)
  • approx. 1/8 tsp oregano, pinch garlic, and about 3 small leaves of basil-chopped
  • pinch salt
  • fresh ground pepper ( about 6 grinds)
  • 1 8 oz tuna steak
  • 2 Plum tomatoes, diced
  • 2 radishes, sliced and quartered
  • 1/2 cucumber, peeled and diced
  • approx. 1/8 tsp oregano, pinch garlic, and fresh basil (as above)
  • 1 tsp dried dill

My recipe will serve 2.  Combine 1 TBS vinegar, oil, oregano, garlic, basil, salt, pepper and mix well.  Put the tuna in a sealable plastic bag and pour in the marinade.  Make sure the tuna is well coated with the marinade and refrigerate a minimum of 20 minutes or up to 2 hours. NOTE:  This recipe uses the Nakano seasoned vinegar which is seasoned with basil and oregano or the roasted garlic flavor.  That’s why I added my 3 flavors of dried oregano, powdered garlic, and fresh basil.

In a small bowl, combine the tomato, cucumber, radishes, herbs, dill and remaining 1 TBS vinegar.  Season with pepper and salt. Set aside. 

Remove the tuna from marinade.  Grill tuna over medium – high heat for 4 to 5 minutes per side depending on thickness of fish and how you enjoy it cooked.  Top with tomato – cucumber-radish mix. 

 

How about some helpful ingredient substitution tips?  This is an old article from Cooking Light  magazine.

  • 1 TBS caper = 1 TBS chopped dill pickles or green olives
  • 1 stalk chopped lemongrass = 1 tsp grated lemon zest
  • 1 tsp chile paste =  1/4 tsp hot red pepper flakes
  • 1/2 cup honey = 1/2 cup molasses or maple syrup
  • 1 cup tahini = 3/4 cup creamy peanut butter and 1/4 cup sesame oil
  • 1 tsp cider vinegar = 2 tsp lemon juice with a pinch of sugar
  • 1 tsp wasabi = 1 tsp horseradish or hot dry mustard
  • 1 cup buttermilk = 1 cup whole milk + 1 TBS lemon juice, stir well
  • 1 tsp baking powder = 1/4 tsp baking soda with 1/2 tsp cream of tartar
  • 1 TBS cornstarch = 2 TBS all-purpose flour or 4 TBS quick cooking tapioca.

There you go!  Cook on friends.

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