Once in a while I’ll have some tuna. I know, I know you’re thinking it has mercury and we shouldn’t eat it. Unfortunately, many fish carry mercury because of the toxic conditions in our oceans. However, sometimes I just have to have it. I think people can handle some mercury in small increments, especially if you are on a whole foods, traditional diet most of the time. Good gut bacteria protect us from such things. Pacific Albacore tuna is sustainable — for once I’m politically correct!
This particular type of tuna is sustainably sourced and caught with a hook and line so that no other fish (like dolphins) are harmed. I like that. Albacore contains the highest concentrations of omega 3 fats in the tuna family. I like that too.
When Dr. Weston Price studied traditional cultures, he found that the peoples who ate seafood were the healthiest. I could eat seafood every day. To me it is such a treat. But we have to be careful to eat fish that is responsibly caught in order to protect our oceans and this fantastic food supply they provide.
That’s why I love companies that really practice sustainability, honesty and transparency in their endeavors. All of the companies on my resource page do this and I am proud to buy their products and support their efforts.
In this recipe the combination of tarragon and parsley add a fresh and interesting dimension to the grilled tuna. I am so happy I planted an herb garden this year. I just wish I had planted a wider variety of herbs and more of each. They are not growing as fast as I am cutting them down!
Grilled Tuna with Lemon and Herbs
- 1 pound piece of Pacific Albacore Tuna (where to buy sustainably caught Pacific Albacore Tuna)
- 3 tablespoons extra virgin olive oil (where to buy extra virgin olive oil)
- Juice of 1 lemon and lemon slices to garnish
- 1 tomato sliced
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon chopped fresh parsley
- 1/4 teaspoon sea salt (where to buy sea salt)
- Outdoor grill
- In a bowl mix together the olive oil, lemon juice, and fresh tarragon, parsley and salt
- Place the tuna steak in the bowl and coat it with the marinade
- Cover and refrigerate for several hours before cooking
- When ready to cook take the steak out of the bowl and remove the pieces of parsley and tarragon and these will burn on the grill
- Place the fish on a medium grill
- Grill for 4 – 5 minutes on one side and then turn and grill another 3 – 4 minutes
- Do not overcook the steak — it should be medium rare or pink inside or else it will be dried out
- When ready, plate and garnish with slices of tomato and lemon
- 1 pound will feed 2 – 3 people
You could also cook this tuna steak in a fry pan the same way — until just pink inside.