Arthur Agatston Quote
Grilled Yellowfin Tuna with a White Bean and Oregano Salad 6 ounces sushi-grade yellowfin tuna Salt Cracked black pepper ¼ teaspoon crushed garlic ½ lemon, juice of 2 ounces olive oil ¼ cup water 1 teaspoon fresh basil, chopped ½ tablespoon dried oregano 12 ounces cooked white beans 1 teaspoon parsley, chopped Season the tuna with the salt and pepper and grill each side for 30–45 seconds. Set aside to cool. Mix the garlic, lemon juice, olive oil, water, basil, oregano, and beans in a cold mixing bowl and let marinate for 3 hours in the refrigerator. To serve, bring the salad to room temperature and place it in the middle of a shallow bowl. Slice the tuna thinly, and lay it on top of the bean mixture. Garnish the plate with the chopped parsley.
Grilled Yellowfin Tuna with a White Bean and Oregano Salad 6 ounces sushi-grade yellowfin tuna Salt Cracked black pepper ¼ teaspoon crushed garlic ½ lemon, juice of 2 ounces olive oil ¼ cup water 1 teaspoon fresh basil, chopped ½ tablespoon dried oregano 12 ounces cooked white beans 1 teaspoon parsley, chopped Season the tuna with the salt and pepper and grill each side for 30–45 seconds. Set aside to cool. Mix the garlic, lemon juice, olive oil, water, basil, oregano, and beans in a cold mixing bowl and let marinate for 3 hours in the refrigerator. To serve, bring the salad to room temperature and place it in the middle of a shallow bowl. Slice the tuna thinly, and lay it on top of the bean mixture. Garnish the plate with the chopped parsley.
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