This dish is such a crowd pleaser! The combination of the sweet and succulent vegetables with the grilled tuna, it's such a winner and great for the winter months.
Ingredients:
- 8 pieces of Tuna (4 oz each)
- 6 carrots, peeled and sliced longways
- 1 large onion, cut into large chunks
- 8 garlic cloves, whole
- 1/2 broccoli head, stems removed
- olive oil
- soy sauce
- salt
- pepper
To Make:
Heat oven to 355 degrees.
On a large roasting rack, drizzle about 1/2 cup of olive oil on the bottom and arrange the veggies overtop. Season with salt and pepper and mix together on the pan making sure that every vegetable is coated with olive oil.
Roast the veggies for 45 min to 1 hour, depending on how quickly your oven cooks. Test a carrot before removing... if they are too crunchy, leave in for another 15 minutes. If they are soft yet still firm, they are perfect. Be sure to watch these as some pieces will burn if they are cut too small.
10 minutes before the veggies are ready to come out, begin marinating the tuna steaks in soy sauce, olive oil, salt and pepper.
Let them marinate for 5 minutes. While mariniating, heat a large skillet with olive oil on the stove. Gently place each tuna steak into the pan, using caution as the olive oil may splatter.
Cook each tuna steak 2 minutes on each side (or however you prefer your tuna cooked)
Remove the veggies and the tuna. On a large serving dish, arrange the tuna in the middle and the veggies all around.
Serve buffet style.
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