Tuna Loin with Basil and Cucumbers
|Lightly packed basil/3 tablespoons dried basil and 1/4 cup, 60 milliliter lightly packed parsley sprigs||180 Milliliter|
|White wine vinegar||120 Milliliter (1/2 Cup)|
|Salad oil||120 Milliliter (1/2 Cup)|
|Freshly grated parmesan cheese||60 Milliliter (1/4 Cup)|
|Garlic||3 Clove (15 gm)|
|Boneless tuna loin||2 Pound, skinned or unskinned, cut about 2 inches thick (Such As Yellowfin (Ahi), Albacore (Tombo), Or Bluefin, About 905 Gram)|
|Cucumber||1 Medium, peeled|
In a food processor or blender, whirl basil, oil, vinegar, cheese, garlic, and pepper until smooth.
Pour about two-thirds of the marinade into a large heavy-duty plastic food bag; set aside remaining marinade in a large bowl.
Rinse fish and pat dry.
Add to bag and seal securely.
Rotate bag to distribute marinade and place in a shallow pan.
Refrigerate for at least 3 hours or up to 6 hours, turning bag occasionally.
Meanwhile, cut cucumber in half lengthwise.
Scoop out and discard seeds.
Slice thinly and mix with remaining marinade in bowl.
Cover and refrigerate for at least 3 hours or up to 6 hours.
Remove fish from bag, reserving marinade.
Set on cooking grate.
Place lid on grill.
Cook, turning once with a wide metal spatula and brushing with reserved marinade, until fish is opaque but still moist in thickest part (20 to 25 minutes; cut to test).
Using spatula, transfer fish to a board and cut crosswise into 1-inch (2.5-cm) slices.
Arrange cucumber and fish on individual plates.
Season to taste with salt.