| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- Kosher salt
- 1 pound frozen shoestring French fries (about 6 cups)
- 1 cup fresh parsley
- 1/2 cup fresh oregano
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 2 tablespoons white wine vinegar
- Pinch of red pepper flakes
- 4 plum tomatoes, cored and halved lengthwise
- Freshly ground pepper
- 4 1-inch-thick tuna steaks (6 ounces each)
Instructions
- Put a baking sheet in the middle of the oven; preheat to 450 degrees F. Preheat a grill to high. Mix the melted butter with half of the garlic and 1/4 teaspoon salt in a large bowl; set aside. Spread the fries in a single layer on the hot baking sheet and bake until crisp and golden, about 25 minutes.
- Meanwhile, puree the remaining garlic, the parsley, oregano, olive oil, vinegar, 3/4 teaspoon salt, the red pepper flakes and 2 tablespoons water in a blender or food processor to make a sauce; set aside.
- Brush the cut sides of the tomatoes with olive oil; season with salt and pepper. Brush the tuna steaks all over with about 2 tablespoons of the herb sauce; season with salt and pepper. Oil the grill grates. Grill the tuna until marked, 2 to 4 minutes per side for medium. Grill the tomatoes cut-side down until marked, about 3 minutes.
- Add the fries to the bowl with the garlic butter and toss. Season the tomatoes with salt and pepper. Serve the tuna with the tomatoes and fries; drizzle the remaining herb sauce over the tuna and tomatoes.
Nutrition Facts
| Calories | 590 |
| Total Fat | 31 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 75 milligrams |
| Sodium | 928 milligrams |
| Carbohydrates | 34 grams |
| Dietary Fiber | 4 grams |
| Protein | 41 grams |
| Sugar | 2 grams |
Reviews
Great grilling meal. Loved the herb pesto on the fish and tomato.