Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews with a heavy emphasis on San Diego. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Grilled herbed tuna

Jerry Stratton, June 10, 1996

This flavorful spice mixture for grilled tuna was a quick concoction designed when I needed something impressive quickly.

Servings: 2
Preparation Time: 15 minutes

Ingredients

  • 2 tuna steaks (about 1 lb each)
  • 2 tomatoes (about 1 lb)
  • 1/2 cup olive oil
  • 3 tbsp lime juice
  • 4 cloves garlic
  • 3/4 tsp salt
  • 1 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp dill
  • 1/2 tsp thyme
  • pinch ground pepper
  • pinch ground rosemary

Steps

  1. Chop the tomatoes
  2. Crush or mince the garlic
  3. Stir all ingredients except the tuna together.
  4. Grill/broil the tuna, 4-5 minutes each side (until done)
  5. Cut the tuna into strips and top with half the herb sauce
  6. Serve alongside the rest of the sauce

If you can let the herb mixture sit for an hour or two, it will be more flavorful.

There are two basic ways of using sauces on meat and fish. One is to marinate early and cook the flavor into the meat. The other is to grill the meat or fish on its own, and let the sauce contrast with the grilled flavor. If you have high quality meat or fish, this is often the best way of eating it, giving the meat’s own flavor equal time with the sauce. Lime and lemon contrast well with grilled meats and fish.

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  2. Sourdough Rye ->