BETH COLLINS / KALAMATASĀ@
4 Ahi Tuna steaks (6 oz each)
Juice and zest of 4 lemons
2 tsp fresh chopped garlic
2 Tbsp fresh chopped mint
3 Tbsp extra virgin olive oil
Salt and pepper to taste
1 cup large grain bulgar (number 3 grain if possible)
1 cup boiling water plus 1 tsp olive oil
2 roma tomatoes, diced small
¼ cup green onion, diced small
1 each seeded and diced cucumber
¼ cup fresh chopped mint
¼ cup fresh chopped parsley
Juice and zest of 4 lemons
Salt and pepper to taste
Finish with a swirl of olive oil (2 Tbsp)
For the Tuna:
Mix together the lemon juice, zest, garlic, mint, olive oil and a small amount of salt and
pepper. Pour marinade over tuna steaks. Let sit for 20 to 30 minutes. Not any longer or
the marinade will cook the tuna.
For the Salad:
Place the dry bulgar in a large bowl. Pour boiling water over the grain. Let sit for 5
minutes covered and again for 20 minutes not covered and cooling.
After the bulgar has cooled to room temperature fluff it with a fork. Then add in the
tomatoes, green onions, cucumber, mint parsley, lemon juice and zest, salt and pepper.
Grilled Tuna:
Pull each piece of tuna out of the marinade. Using a hot grill or sauté pan, quickly sear
each side of tuna making sure to not move the tuna around a lot during the cooking
process.
1 to 2 minutes per side for rare
2 to 3 minutes per side for medium
4 to 5 minutes per side for medium well to well done
Arrange the Bulgar Salad on top of a bed of spinach or lettuce with assorted veggies, olives,
and feta cheese. Finish with a piece of grilled or seared tuna. Garnish with fresh mint sprig.
