Grilled Tuna and Potatoes
Grilled Tuna and Potatoes is a simple and quick meal to make that is also elegant, delicious and a wonderful non-meat meal. The Tuna has a meaty flavor, highlighted with the sesame oil. A little salt and pepper and you are done! Grilled Potatoes are always good and be sure to pre-cook them before putting the on the grill, to make sure the potato is cooked all the way through. I liked the halved potatoes but you can also cut the potatoes in wedges. A touch of olive oil, salt and pepper and you are done! You can substitute roasted Buttercup Squash for the Potatoes for a lower carb side dish. Both are easy and delicious. Any extra tuna can be made into a most wonderful fresh tuna salad!
When Ken Schept, author of A Gift of Feathers, sent me his fictional story about his mother last year, I stepped back in time, hearing his mother’s voice when I visited. “Susan,” she would say happily, “so delicious to see you!”
While I have reviewed many books over the years, this is the first one from a family friend, whose parents and my parents were best friends, at whose home I spent many hours and whose children, were my childhood buddies.
A Gift of Feathers is a fitting tribute to Grandma Dot, her life and her death, her love for her family and their love for her.
Grilled Tuna and Potatoes
2 baked potatoes, halved but not peeled
2 tuna steaks, 1/2 to 1 pound each
2 tablespoons olive oil
2 tablespoons toasted sesame oil
Salt and pepper
1 tablespoon Hoisin Sauce, optional
Wash potatoes and microwave or bake until potatoes are just fork tender but not falling apart. Let cool a few minutes, and cut in half. Brush each top with olive oil and sprinkle with salt, pepper and paprika.
Heat a grill to hot. I used a stove top grill.
Place potatoes open face down on grill. Grill for about 5 minutes. from time to time, move with a spatula to make sure the potatoes are not sticking. Add more oil if they are.
Brush the tuna steaks on both sides with sesame oil. Sprinkle with salt and pepper.
Place on grill—I used tong for ease and safety! Do not move for 2 to 2 1/2 minutes. If tuna steaks are very thick, you may want to leave it for 3-3 1/2 minutes. Brush top with a bit more sesame oil.
Turn and cook again for the same amount of time. You want the inside of the tuna steak to be very pink or else the tuna can become dry.
Remove tuna and potatoes from grill. Brush tuna with Hoisin sauce, if desired. Let tuna sit for 5 minutes. Slice and serve. Simply delicious!!
1 2-pound Buttercup Squash, Acorn Squash or Butternut Squash: Cut into 1 1/2” wide slices. Do not peel. Drizzle with olive oil, sprinkle with salt and pepper. For savory sprinkle with fresh or dried thyme and rosemary, and for sweet sprinkle with cinnamon and nutmeg and a touch of sugar if you like. Place on a parchment lined oven proof baking sheet and bake at 400F for 25 minutes or until fork tender. Remove from oven and serve.