Looking for a new food group that we hadn’t yet grilled on our Big Green Egg, we came across this recipe from the Big Green Egg Cookbook (available at Blackhawk Hardware). Grilled Tuna with Salsa Verde sounded amazing and easy to make.
Start out by preparing the salsa verde: In a food processor pulse 2 garlic cloves, 1 cup basil, 1 cup parsley, ¼ cup oregano (I couldn’t find any, it still tasted amazing), 2TBS capers, 1TBS Dijon mustard, and a cup of olive oil.
Fill half of the salsa verde into a Ziploc bag and add your top quality tuna steaks. Let them marinate in the refrigerator for 30 minutes. Save the other half of the salsa for later.
Next, prepare the bean puree! Heat 1 can (15oz) of navy beans, 2 cloves minced garlic, and ½ cup of cream in a sauce pan for 15 minutes. Then, puree them in the food processor with 4 TBS of butter. Add salt and pepper to taste.
In the meantime, prep your Big Green Egg grill for direct heat, oil the grate and let the egg preheat to 450F. With the lid closed, grill the marinated tuna steaks for 2 minutes on each side. Make sure your coal is evenly lit – ours wasn’t and so the steaks that weren’t quite over the fire were a little more raw than we had wanted. Lesson learned!
Just like everything we’ve made with the Big Green Egg so far, the tuna steaks were amazing. They were at that perfect medium rare point (so grill them longer if you prefer them more done). Yum!
The navy been puree and salsa verde were so delicious! I will definitely make both as sides for other meals, too. I’m thinking grilled chicken or lamb.
