Grilled tuna steaks with white bean salad and buttered asparagus!

After an entire weekend of indulgence, Monday had to be a day in which I needed to settle down on the chocolate cakes and the fried food and go back to "NORMAL" eating. Cooking has always been part of my life, it has always been a passion of mine, so when I create healthy choices for me and my boyfriend Denis, I really do try to make everything taste wonderful.

Grilling meat is one of our favorite things to do. Seafood, chicken, steaks!!!! Everything and anything is grilled in this house. Below is one of my all time favorite seafood dishes to be put on the grill. I created this one night when craving Asian, here is what I came up with.

Grilled Tuna Steaks!!!!! If you enjoy grilled meats, seafood, and the taste of awesomeness doing pirouettes inside your mouth, then you have got to try this recipe.

The white bean salad and asparagus recipe will follow.

Ingredients for the Tuna:

• 1/4 cup of orange juice (if it's summer freshly squeezed would be nice, if not, bottled organic will do)
• 2 tablespoons olive oil
• 1/4 cup soy sauce
• 3 cloves of garlic minced finely, or you can use a citrus zester to grate it
• 2 tablespoons of lemon juice (I have used lime before, and it was fine)
• 2 tablespoons of fresh parsley, chopped
• 1 tablespoon of fresh oregano, chopped
• 1 teaspoon freshly ground black pepper
• 2 lbs of tuna steaks (I  like them to be at least 1 ½ inches thick so that we can get a great sear on the outside without overcooking the fish.

Method:

Cut your tuna steaks into 4 portions.

Combine the rest of the ingredients in a large bowl and stir well so that all flavors get accustomed to each other. Put your tuna steaks into a large Ziploc bag and pour marinate over them.

Shake and massage all the steaks, making sure everything is very well coated. Get as much air out of the bag and seal it.( I like to make sure every steak is coated in the marinade by laying the bag flat in one single layer, then sucking the air out with a straw.) Place bag in the fridge and let it marinade for around 2 hours, or as long as you have. (I turn the bag around a few times if  I remember to do it)  

When you are ready to grill the tuna, take bag out of the fridge and let it stand on your counter for about 15 minutes. Preheat your grill on HIGH, very important, we want a nice sear on the outside.

Lightly oil the grill grates and place each tuna steak on the grill. 

Do not throw away the marinade

Grill on high for about 3 minutes, flip the steaks, baste with a little marinade and grill an additional 2-3 minutes.

Transfer steaks to a plate and cover with foil, let it rest for about 5 minutes.

While the steaks are resting, transfer the remaining marinade to a sauce pan and reduce it until its rich and thick to your own personal taste. Plate the tuna, and pour some of your reduced marinade on top.

Enjoy!!!!!!!