Tuna steaks are a treat on the grill. The flavor varies with the species of tuna. Yellowfin tuna, also known as ahi, is delicately flavored and works well for this recipe. Arugula is mostly used in cold salads. Anna, my Italian friend, likes to serve her arugula cooked, with pasta.
Barbecued Balsamic Tuna
Makes 2 servings
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 large garlic clove, crushed
2 6-ounce tuna steaks (or one large steak)
1. Preheat grill. Mix the olive oil, balsamic vinegar, and garlic together in a plastic self-seal bag or bowl. Rinse the tuna and add to the marinade. Let marinate 15 minutes, turning once during that time.