food for thought: grilled mediterranean tuna

Dinner plans with the neighbors last Sunday were cancelled, which led to a sudden craving for grilled tuna... so I headed to Sunflower Market, purchased tuna steak and was one happy camper griller.

The original recipe is from Cooking Light January/February 1999, Spiced Tuna with Mediterranean Wine Sauce, an all-time favorite! But I wanted to grill, so I just used the rub and served it with a delightful Mario Batali pasta with cchini and ricotta from Food Network Magazine May 2010.

Mediterranean Tuna Rub

2 tsp. fennel seeds

1 tsp. black peppercorns

1 T olive oil

1/2 tsp. salt

1/2 tsp. orange zest

2 garlic cloves, crushed

Grind the fennel seeds and peppercorns in a spice grinder or mortar and pestle. Combine all ingredients in a small bowl. Rub mixture into one side of tuna. Makes enough rub for 4, 5 oz. steaks.

Grill 2-3 minutes, or until desired doneness.

Enjoy!