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Marinated Tuna with Fried Vegetables

Source: Outdoor Entertaining
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Active Time:  10 Minutes
Total Time:  40 Minutes
  Serves 8
For Tuna:
3-1/2 lb. tuna, in one piece, skin removed
1/2 cup chopped parsley
2 tablespoons chopped fresh coriander
2 tablespoons cracked black peppercorn
1-1/2 cups olive oil
2 garlic cloves, crushed
1 lemon, sliced
For Vegetables:
olive oil, for shallow-frying
2 eggplants, thinly sliced
2 zucchinis, thinly sliced lengthwise
1 red bell pepper, cut into thick strips
1 green bell pepper, cut into thick strips
Marinated Tuna with Fried Vegetables Recipe at
FOR TUNA: Preheat oven to 350 degrees. Roll tuna in parsley, coriander and pepper. Place tuna in baking dish; add oil, garlic and lemon slices. Cover with foil and bake in oven for about 30 minutes, or until cooked through. While cooking, turn and baste tuna with oil. Remove from oven; allow tuna to cool in oil. Refrigerate for several hours or overnight.

FOR VEGETABLES: Shallow-fry vegetables in batches; drain on paper towels and allow to cool.

TO SERVE: At serving time, remove tuna from oil (reserving oil) and discard garlic and lemon. Using a sharp knife, slice tuna into 8 steaks. Arrange on a serving platter with vegetables; drizzle on reserved oil.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 424
Fat. Total: 17g
Fiber: 6g
Carbohydrates, Total: 15g
Sodium: 109mg
% Cal. from Fat: 36%
Cholesterol: 60mg
Protein: 53g
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