Mercury contamination is a risk when eating fish, but the nutritional benefits of a tuna steak can outweigh those risks, specially if consume it moderately. Despite a moderate risk of mercury contamination, a tuna steak is a low-fat, nutrient-dense addition to your diet that you should consume at least once every two weeks.
Try this delicious recipe.
Grilled Tuna with olive relish
- Olive Relish
- ½ cup finely chopped fresh parsley
- ⅓ cup chopped pitted imported black olives, such as Kalamata
- ¼ cup finely chopped celery
- 1 small clove garlic, minced
- ½ teaspoon dried oregano
- 1 tablespoon lemon juice
- 1 teaspoon extra-virgin olive oil (our De Prado olive oil is ideal for this)
- ⅛ teaspoon salt
- Freshly ground pepper, to taste
- 1¾ pounds tuna steak, trimmed and cut into 6 portions
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground pepper
- Lemon wedges, for garnish
To prepare olive relish: Combine parsley, olives, celery, garlic, oregano, lemon juice, oil, salt and pepper in a small bowl.
To grill tuna: Preheat grill to medium-high.
Rub tuna all over with oil and season with salt and pepper. Grill the tuna until seared on both sides and just cooked through, about 4 minutes per side. Serve with Olive Relish and lemon wedges.
Serve with grilled vegetables and steamed new potatoes.