Grilled Tuna With Spinach Linguine
Published June 13, 1987
- Total Time
- 15 minutes, plus 2 hours' marination
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- Comments
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Ingredients
8 8-ounce portions yellow fin tuna, cut 2 inches thick
½ bunch, 6 sprigs, fresh thyme
½ bunch, 6 sprigs, fresh tarragon
1 cup virgin olive oil
2 tablespoons freshly ground black pepper
Salt to taste
Nutritional analysis per serving
2 grams carbs; 71 milligrams cholesterol; 397 calories; 16 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 23 grams fat; 1 gram fiber; 481 milligrams sodium; 45 grams protein
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
Comments
Did the spinach linguine not get on the cooking directions?