Lemon/ Rosemary Grilled Ahi Tuna with Parsnip, Apple & Pear Puree
by DeAnna Lee,posted Feb 6 2013 1:15PM
My boyfriend was in charge of the grocery shopping last night. I suggested he pick any protein that looked good to him. So he brought home some yummy Ahi tuna steaks!
We also had some beautiful parsnips and a bunch of pears and apples in the fridge. We are not very good at eating our fruit, so we decided to marry all of them together in one savory dish!
(the Parsnip Puree recipe is below)
Lemon & Rosemary Grilled Ahi Tuna Steaks
2 Ahi tuna steaks
salt and pepper
1/4 cup olive oil
1/4 cup white wine
3 garlic cloves
2 rosemary stalks
zest of one lemon
juice of one lemon
First I like to make a tepenade. I use half in the marinade and reserve half to press into the tuna steaks right before I put them on the grill.
To make the tepenade, chop rosemary, garlic, lemon zest, and salt together to make a paste. Put half in a bag with olive oil, white wine, lemon juice, salt and pepper, then place the tuna in the bag. Let the tuna marinate in the frige for 30 minutes.
Look at my boyfriend helping with marinade AND the pics!
Heat your grill to medium/ high heat. Now press the rest of the tepanade into the steaks! Grill the tuna steaks 3 minutes per side. You don't want to grill the steaks too long, or they will dry out.
Parsnip, Apple, and Pear Puree
2 tbsp. butter
1/4 cup milk/ cream/ whatever you have on hand
Preheat oven to 400 degrees. Peal and chop parsnips into small 1 inch pieces. Peal, core, and slice the pears and apples in the same shape.
Place on a baking sheet lined with aluminum foil. Coat with olive oil, salt and pepper. Bake 30 minutes.
Now add the parsnips, apples, and pears to the food processor. Add the butter and cream and blend until smooth!
The parsnip puree is naturally sweet because of the fruit, and it is simply delicious!
I served the tuna steaks with the puree and basmati rice! We loved this meal, and so did our South Beach diet lifestyle!
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(photo: carla da souza campos/Flickr)
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