The fourth in our summer recipe series, courtesy of professional chefs Deja Hart and Mary Weaver of Newport Cooks: Cooking School for Adults & Children.
This recipe uses our Tuna—this week, we'll have Yellowfin Tuna that's perfect for it! Yellowfin Tuna is high in protein, low in fat, and a good source of Omega-3 fatty acids.
For the Tuna:
- 2 Tuna Steaks
- Olive Oil, to coat
- 4 Tbsp Zahtar
- Salt, to taste
Preheat Grill. Rub tuna generously with olive oil. Season with salt and then Zahtar - a Middle Eastern spice blend of dried oregano, sesame seeds and sumac (You can find this at Dave’s Market!).
Grill tuna on one side until dark marks form. Flip to the other side and continue to grill to mark, approx. 1 more minute. Tuna should be rare in the center.
For the Mushroom Salad:
- 1⁄2 lb Blue Oyster Mushrooms, stems intact
- 1 bunch Garlic Scapes
- 2 cups Baby Greens
- 4 Radishes, thinly sliced
- 4 Tbsp Olive Oil
- 1 tsp Lemon Juice
- Salt & Pepper, to taste
Toss mushrooms and garlic scapes in olive oil. Season with salt & pepper. Grill mushrooms and garlic scapes until soft.
Toss greens and radishes with a little olive oil, lemon juice, salt and pepper. Arrange tuna next to greens on each plate and top with grilled mushroom salad.