1 to 2 lbs. fresh ahi (yellowfin tuna),
sliced in about 1-inch steaks
1 cup olive oil
1 cup lemon juice
8 cloves garlic
2 Tbsp. fresh Italian parsley
(flat-leaf parsley), chopped
1-2 tsp. sea salt
Mix olive oil, lemon juice, garlic, parsley, and salt.
Pour marinade over ahi and let sit for at least three hours.
Heat grill to point where coals are glowing red.
Cook ahi on grill, no more than 2 minutes per side. (It is very important not to overcook.)
Serve at once on a bed of julienned fresh vegetables lightly sautéed in olive oil (vegetables may include leeks, zucchini, sweet peppers, and carrots).
This is absolutely the best recipe for ahi I have ever had. It is important that the fillets be thin to absorb the marinade, but this also makes them highly susceptible to overcooking.
Contributed by Pat Tummons
Seafood Lover's Almanac
National Audubon Society
Mercedes Lee, Editor
Living Oceans Program, October 2000
Paperback, $ 19.95
120-page, colorfully illustrated
Recipe reprinted by permission.
This page created March 2001
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