August Recipe of the Month: Grilled Tuna with Herb Butter

Recipe from biggreenegg.com

Ingredients

4 - 6 ounce tuna steaks

4 ounces herb butter (recipe follows)

4 bunches of Mixed Greens

4 breakfast radishes, shaved

Zest and juice of 2 lemons

2 tablespoons olive oil

Flake salt

Freshly cracked black pepper

4 ounces Rosé dressing (recipe follows)

Dandy Radish Butter Ingredients

2 oz. Italian flat leaf parsley, chopped

1 oz. Basil, chopped

1 oz. Mint, chopped

Zest of one lemon

1/4 cup green onions, minced

1 stick salted butter, room temperature

1 teaspoon freshly ground pepper

Rosé Dressing Ingredients

3 ounces Dry Rosé wine

1 teaspoon superfine sugar

1 clove garlic minced

1 ounce red wine vinegar

1/4 teaspoon dried thyme

1/4 teaspoon freshly ground black pepper

1/2 teaspoon salt

4 tablespoons extra virgin olive oil

Instructions
Set the EGG for direct cooking at 650°F/343°C.

Season the fish with salt and pepper and grill on each side for 2-3 minutes, rotating the fish 1/4 turn – halfway through the cooking on each side – to achieve beautiful cross-hatched grill lines. Once you have given the fish a 1/4 turn on the second side put an ounce of the herb butter on each piece of fish and finish cooking. Fish will be a beautiful medium rare.

Meanwhile, in a small saucepan, combine the smashed garlic, lemon zest, juice and olive oil and heat on the Big Green Egg.

To serve, arrange the washed cover crop on four plates, drizzle with garlic lemon oil to start the wilting process, sprinkle with sea salt and cracked pepper. Place grilled fish on top of salad. Garnish with shaved radishes and a drizzle of the rosé vinaigrette.

Dandy Radish Butter Instructions
In a small bowl, combine all the ingredients and mix well. Set butter aside till ready to use.

Note: If you are making the butter a day in advance, pull the butter out 20 minutes before you grill the fish so it will soften slightly. Will keep in the refrigerator for 4 days.

Rosé Dressing Instructions
In a small bowl combine the ingredients except for the oil. Once you have mixed the ingredients together, slowly whisk in the olive oil. Set dressing aside till ready to serve. Mix again just before serving.