Char-grilled tuna steak with a bright tabbouleh salad and black-eyed peas for a fresh, satisfying, Mediterranean-inspired plate.
Makes 4 servings
Mediterranean grilled tuna steak:
- 2 tuna steaks, 3/4-1 inch thick
- 1/2 cup oil
- 4 cloves garlic, minced
- 1 lemon, juiced
- 1 teaspoon Kosher salt
- 1/4 teaspoon black pepper
Marinate the tuna steaks in oil, garlic, lemon juice, salt, and pepper for 30 minutes to 1 hour. Preheat a grill or grill pan to medium heat then cook tuna steak for 3 minutes per side.
Tabbouleh salad with freekeh:
- 1/3 cup freekeh
- 1-1/4 cup water
- 2-2/3 ounces flat leaf parsley, chopped
- 1 tomato, small diced
- 2 scallions, thinly sliced
- 1/2 lemon, zest and juice
- 1-1/2 tablespoons oil
- Salt and pepper to taste
Rinse freekeh, then place in pot with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender. Remove from heat, cover, and let stand for 5 minutes. Drain any remaining liquid, then combine with parsley, tomato, scallions, lemon zest, lemon juice, oil, salt, and pepper; mix well.
Black-eyed peas with fresh dill and orange slices:
- 3 cans black-eyed peas, drained, liquid reserved
- 1/3 cup oil
- 3/4 cup parsley, chopped
- 3/4 cup dill, chopped
- 3 green onions, thinly sliced
- 2 carrots, peeled and grated
- 2 bay leaves
- 2 slices orange, with peel and flesh
- 2 tablespoons tomato paste
- 2 cups water
- Salt and pepper to taste
Heat oil in a deep pot. Sauté peas, parsley, dill, onions, and carrots for 3 minutes. Add bay leaves, orange peel, tomato paste, reserved liquid, and water. Bring to a boil then simmer for 30 minutes.