Tuscan tuna with tomato salad

Delight in the flavors of Italy with this Tuscan tuna and tomato salad. Perfect combination of fresh ingredients for a mouthwatering experience.

Ingredients:

• 4 (5 to 170g) fresh or frozen tuna steaks, about 1-inch thick
• 3 teaspoons white wine vinegar, divided
• 1 teaspoon olive oil
• ½ teaspoon dried Italian seasoning, crushed
• ¼ teaspoon salt
• ½ teaspoon ground pepper, divided
• 2 medium tomatoes, seeded and chopped (1 cup)
• ½ cup thinly sliced fennel bulb
• ¼ cup chopped fresh basil
• 1 medium shallot, halved and thinly sliced
• 1 clove garlic, minced
• 1 tablespoon pine nuts, toasted (see Tip) and chopped
• 1 tablespoon grated Parmesan cheese

Instructions:

1. Defrost fish, if it's frozen. Wash the fish and pat it dry with paper towels. Keep it aside. Combine 1 teaspoon of vinegar, olive oil, Italian seasoning, salt, and 1/4 teaspoon pepper in a small bowl. Coat both sides of tuna steaks with this mixture. Keep it aside.
2. To make the tomato salad, mix together tomatoes, fennel, basil, shallot, garlic, the remaining 2 teaspoons of vinegar, and the remaining 1/4 teaspoon of pepper in a medium bowl. Set it aside.
3. If using a charcoal grill, place the fish on the greased grill rack directly over medium coals. Optionally, you can cover the grill grate with foil before placing the fish. Grill uncovered for 6 to 8 minutes or until the fish starts to flake when prodded with a fork, flipping the fish once midway through grilling. (For a gas grill, preheat the grill and then reduce the heat to medium. Put the fish on a greased grill rack over the heat. Cover and grill as instructed.)
4. Present the tuna alongside the reserved tomato salad. Sprinkle with pine nuts and Parmesan cheese.

Summary:

• Calories: 907 kcal
• Fat: 16 g
• Protein: 160 g
• Carbs: 22 g
• Potassium: 3565 mg
• Magnesium: 287 mg