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Rinse fish; pat dry with paper towels. Set aside. In a small bowl, stir together 1 teaspoon vinegar, olive oil, Italian seasoning, salt and 1/4 teaspoon pepper. Brush on both sides of tuna steaks. Set aside.
For tomato salad, in a medium bowl stir together tomatoes, fennel, basil, shallot, garlic, the remaining 2 teaspoons vinegar and 1/4 teaspoon pepper. Set aside.
For a charcoal grill, place fish on the greased grill rack directly over medium coals. Grill, uncovered, for 6 to 8 minutes or until fish begins to flake when tested with a fork, turning fish once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on a greased grill rack over heat. Cover and grill as directed.)
Serve tuna with tomato salad. Sprinkle with pine nuts and Parmesan cheese.