Grilled tuna with arugula and strawberries

By the Chef Marshall O’Brien Group

Summer is grilling time and this delicious, meaty fish is great for the grill. The arugula salad provides a light, flavorful accompaniment for the meal that takes advantage of fresh seasonal produce.

Serves 4

Ingredients

• 5 ounces arugula, washed and dried
• 1/3 cup basil, thinly sliced
• 1 cup strawberries, sliced
• 1/4 cup shallots, thinly sliced
• 4 tablespoons fresh lemon juice, divided
• 4 tablespoons olive oil, divided
• 1 1/2 pounds Ahi tuna steaks, cut into 6-ounce pieces
• 1/4 teaspoon kosher salt, divided
• 1/8 teaspoon black pepper

Directions

• Preheat grill on medium-high heat.  
• Combine arugula, basil and strawberries in a large bowl.
• Combine shallots, 2 tablespoons lemon juice, 3 tablespoons olive oil and 1/8 teaspoon salt.
• Pour dressing over salad and let marinate while fish is cooking.
• Season tuna with 2 tablespoons olive oil, 1/8 teaspoon salt and black pepper.
• Grill tuna for 5-6 minutes, leaving untouched.
• Flip fish; continue to cook until internal temperature reaches 145 degrees or desired doneness, about 5-6 minutes.
• To serve, portion cooked fish on top of arugula salad.