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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)
  Pepper 1⁄4 Teaspoon
  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
  Salt To Taste

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.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish
Cook Time: 
25 Minutes

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Tuna Loin With Basil And Cucumbers Recipe