Tuna steak with balsamic vinegar and basil olive oil.
· 4 tuna steaks with about 175 g each
· 2 tablespoons CRISTAL balsamic vinegar
· 2 teaspoons soy sauce
· 1 dl CRISTAL extra virgin olive oil
· 50 g basil leaves (plus some for garnish)
· salt & pepper to taste
Preparation: 10 min. plus marinating time
Cooking: 8 min.
Place the tuna steaks in a shallow dish. Combine the balsamic vinegar and soy sauce and season the tuna steaks, turning them so they are well coated with the marinade. Cover and marinate in refrigerator at least 30 minutes.
Put the olive oil and basil in a food processor and mix until smooth. Season with salt and pepper, pour into a bowl, cover and let infuse to blend the flavors.
Preheat the electric or charcoal grill. Remove the tuna from the marinade and place it on the grill in a baking tray lined with aluminum foil. Grill steaks 4 minutes per side, moisten with the marinade.
To serve, whisk again the basil olive oil and drizzle over the steaks. Garnish with basil leaves.