Olive oil; for brushing the grill
1-1/4-inch-thick tuna steaks
Salt to taste
Beans 100 gms
Zucchini 100 Gms
Sliced Carrots 100 gms
Sundried tomatoes 50 gms
2 tsp. minced fresh oregano
1/2 tsp. finely grated orange zest
Salt and pepper to taste
2-1/2 Tbs. fresh lemon juice
Extra virgin olive oil for flavouring
Cilantro for garnish
Sautee the vegetables lightly in olive oil. Add the seasoning to your taste. Let the veggies be cooked in its own juice, don't add water.
Take off the heat when done. Sprinkle extra virgin olive oil along with pepper and sun dried tomatoes.
Grilling the fish
Heat the grill to medium high.
Coat both sides of the tuna with the oil and season both sides with salt.
Let the tuna sit at room temperature for 15 minutes
Grill the tuna steaks directly over the heat source, without touching for 2 to 4 minutes.
Flip the steaks and grill until the second sides have good grill marks and the fish is done to your liking.
Serve immediately, topped with the vegetables.
Add sprig cilantro on top for garnish