Grilled Tuna With Spinach Linguine
- Total Time
- 15 minutes, plus 2 hours' marination
- Rating
- Comments
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Ingredients
- 88-ounce portions yellow fin tuna, cut 2 inches thick
- ½bunch, 6 sprigs, fresh thyme
- ½bunch, 6 sprigs, fresh tarragon
- 1cup virgin olive oil
- 2tablespoons freshly ground black pepper
- Salt to taste
Nutritional analysis per serving (12 servings)
331 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 37 grams protein; 400 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash and dry the tuna.
- Step 2
Roughly chop the herbs on their branches and mix with the oil, salt and pepper.
- Step 3
Lay the tuna in a shallow dish and pour the oil mixture over the fish. Lay a piece of plastic wrap directly on the fish. Turn after an hour, cover and continue to marinate for at least another hour.
- Step 4
To serve, have charcoal very hot. Drain the tuna of excess oil and lay the tuna on the grill, allowing four minutes on each side for rare.
Private Notes
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Comments
Did the spinach linguine not get on the cooking directions?