Grilled tuna with herbal aioli
4 servings
70 minutes
Grilled tuna with herb aioli is a true embodiment of Mediterranean cuisine, where the freshness of ingredients combines with the aromas of fragrant herbs. This recipe has roots in the traditions of coastal regions where seafood has always held a special place at the table. Fish infused with olive oil, basil, thyme, and tarragon takes on a rich, deeply herbal flavor. The aioli adds creaminess and zest, creating a perfect balance of freshness and richness. Grilling gives the tuna an appetizing crust while keeping it juicy inside. This dish is ideal for a light summer dinner outdoors or as an exquisite treat for guests wanting to experience the true flavors of the Mediterranean.
1
In a bowl, mix olive oil, vinegar, finely chopped basil, thyme, tarragon, and minced garlic. In another bowl, place mayonnaise and add 1.5 tablespoons of the prepared flavored oil. Mix well.
- Olive oil: 0.3 glass
- Red wine vinegar: 2 tablespoons
- Basil: 2 tablespoons
- Chopped fresh thyme: 2 teaspoons
- Dried tarragon: 2 teaspoons
- Garlic: 2 cloves
- Mayonnaise: 3 tablespoons
2
Cut the fillet into 4 steaks, season with salt and pepper. Place the fish in the prepared spicy oil and mix. Leave at room temperature for 1 hour, turning occasionally.
- Tuna fillet: 800 g
- Salt: to taste
- Ground black pepper: to taste
3
Preheat the grill and lightly oil it. Place the fish and grill for about 3 minutes on each side for medium doneness. Serve on plates, drizzled with aioli.