Tuna with Mint Oil and Pepperonata

By chris fischer
September 13, 2014
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Author Notes: You will have a fair amount of mint oil left over, perfect for a lemon-y vinaigrette, the base of a punchy aioli, or drizzled plainly over those tomatoes.
chris fischer

Serves: 4

Tuna with Mint Oil

  • 4 tuna steaks
  • Salt
  • 1 cup good olive oil
  • 3 sprigs mint, separated from stem
  1. Break the mint leaves in your hands and toss into a sauce pan with oil. Heat over a low heat until mint is aromatic.
  2. Season the tuna with salt and a drizzle of olive oil.
  3. Make a very hot bed of coals, brush grill, and wipe clean, then oil before placing the tuna on. Depending on the size of the piece you are using, the cooking may take as little as 30 seconds per side.


  • 2 bell or other sweet peppers, grilled and peeeled
  • 2 small summer squash or zucchini
  • 1 perfectly ripe tomato
  • 4 bulbous green onions
  • 1 teaspoon fresh oregano leaves
  • 1 cup loosely packed parsley leaves
  • 1 cup loosely packed basil leaves
  • 2 cups mild olive oil
  • 1 1/2 cups red wine vinegar
  • Salt and pepper
  1. Cut the peppers into long pieces. Place in a large mixing bowl. Very thinly slice the raw squash (this is easiest on a mandolin); add the squash to the peppers.
  2. Cut the tomato into chunks and add to the squash and peppers, stirring well to mix their juices. Cut the scallion bulb into quarters and pan roast in a dry skillet over high heat until golden brown and tender, about 5 minutes.
  3. Slice the scallion greens thinly and add them to the pan, cook until wilted, tossing with the browned bulbs, then add the mixture to pepperonata. Add the herbs, then dress with olive oil and vinegar, and season with salt and pepper. Mix well then set aside at room temperature for 3 hours before serving.

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