By Nancy Caivano
6 large (about 3 to 4 oz each) tuna fillets
Salt and Pepper
1 small red onion, finely chopped
10 cloves garlic, finely chopped
(or 2 tbsp jar minced garlic)
1 large rosemary sprig, coarsely chopped
3 tbsp parsley, chopped
1 cup balsamic vinegar
1 cup olive oil
Season tuna on both sides with salt and pepper. Place in a baking pan large enough to hold all fillets.
In a large bowl, combine onion, garlic, rosemary and parsley. Add vinegar and whisk well. Whisking constantly, add oil in a thin stream. When all oil is added pour marinade over tuna. Marinate 3 hours, turning fillets every 30 minutes. (This can also be done in 1 or 2 zip-top plastic bags.)
Spray grill rack well with cooking spray. Preheat grill to medium-high. Grill tuna to desired doneness (I prefer serving it rare). Baste occasionally with a little extra olive oil. Serve immediately.
This page created July 1999
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