Fire up your charcoal or gas grill year-round for healthy, fresh and delicious meals.  Catch my grilling demo at the B’More Healthy Expo on Saturday, March 18, 2017 at the Baltimore Convention Center (on the What’s Cooking Stage at 1:15 pm).  I’ll be featuring a healthy spring steak salad.

In the meantime, this Mediterranean-inspired grilled rare tuna dish is light and refreshing as an appetizer or entrée and can be tossed together in just a few minutes.  Give it a go and stay tuned for more healthy grilled recipes as we spring into spring!

Mediterranean-Inspired Grilled Tuna Recipe with Eggplant and Tahini

grilled tuna ingredients

TAHINI SAUCE

  • ½ cup Middle Eastern-style tahini paste
  • ¼ cup hot water
  • ¼ teaspoon grated garlic
  • 1/3 cup freshly squeezed lemon juice
  • Salt and freshly ground white pepper to taste

SALAD

  • 2 large tomatoes, cut into ½-inch dice
  • 2 Japanese cucumbers or 1 hothouse cucumber, cut into ½-inch dice
  • 2 teaspoons finely chopped red onion
  • 2 tablespoons fresh flat-leaf parsley
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 1 globe eggplant
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 4 (3- to 3½ ounce) sashimi-grade tuna steaks, ¾ inch thick

GARNISH

  • 2 teaspoons pine nuts, toasted
  • 12 Kalamata olives
  • ½ teaspoon sumac

Prepare a fire in a charcoal grill or preheat a gas grill.

To make the tahini sauce, combine the tahini paste, water, and garlic in a food processor and process until smooth. Add the lemon juice and process again; if the tahini is still too thick, add more water, up to ½ cup (it should be thick, but not like peanut butter). Season with salt and pepper. Set aside.

tahini sauce

To make the salad, toss together all the ingredients in a medium bowl. Cover and refrigerate until needed.

To cook the eggplant, cut four ¾-inch-thick disks from the thickest part of the eggplant. Brush each slice with ¼ tablespoon of the olive oil, season with salt and pepper, and grill 3 to 4 minutes per side, or until golden brown.

eggplant and tuna prep

To cook the tuna, brush the steaks with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill for 1 to 2 minutes per side, or until lightly browned on the outside and rare inside.

grilled tuna

 

 

 

 

 

To serve, spread 3 tablespoons of the tahini sauce on each of the 4 plates. Place 1 slice of the eggplant in the center of each plate. Mound the salad evenly over the eggplant and top with a tuna steak. Sprinkle with the pine nuts, olives, and sumac.

Serves 4.

Grilled tuna and eggplant with tahini sauce

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