1 ½ pounds fresh tuna, cut into ½ inch-thick steaks
2 cloves garlic, peeled
12 fresh basil leaves
4 tablespoons fresh lemon juice
1 ½ tablespoons extra-virgin olive oil
Freshly ground black pepper
1 bunch arugula, washed and stemmed
1 small bunch radicchio, broken into leaves
2 Belgian endives, broken into leaves
- Trim and bloody spots or sinews off the tuna. Arrange the fish steaks in a glass baking dish. In a mortar and pestle, combine the garlic, basil, and salt and pound to a smooth paste. Work in 3 tablespoons lemon juice, ½ tablespoon olive oil, and the pepper. (If you don’t have a mortar and pestle, puree the ingredients for the marinade in a blender or finely chop them and stir to mix.) Pour the mixture over the fish and marinate for 20 to 30 minutes, turning the steaks two or three times.
- Slice all the bitter greens crosswise into ¼-inch strips. Place the greens in a bowl with the remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, and salt and pepper, but do not toss. Preheat the grill to high.
- Grill the tuna steaks until cooked to taste, about 1 minute per side for medium rare, basting with marinade. (Alternatively, the fish can be cooked in a ridged skillet or under the broiler.) Just before serving, toss the bitter greens with the dressing, adding salt and pepper to taste. Arrange the tuna on a platter or plates and top with the bitter greens. Serve at once.
246 calories per serving, 40 grams protein, 7 grams fat, 1 gram saturated fat, 4 grams carbohydrates, 70 milligrams sodium, 74 milligrams cholesterol