Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 202 :: IN A HURRY
Basil-grilled Tuna steaks with arugula salad
Source: HTG, pg. 302
Method: Direct Grilling
30 minutes to hours for marinating
Category: Seafood
4 tuna steaks (3/4 inch to 1 inch thick; 6 to 8 ounces each)
1 bunch fresh basil, washed and stemmed
4 cloves garlic, cut in half
3 strips lemon zest
Juice of 1 lemon (3 to 4 tablespoons)
1 tablespoon white vinegar
1 cup extra-virgin olive oil
1 teaspoon coarse salt
1 teaspoon black pepper
Arugula and Yellow Tomato Salad (recipe follows)

Other Items Needed:
Youll also need:

1 cup wood chips (preferably oak; optional)

Trim any skin or dark or bloody spots off the tuna,. Rinse the tuna under cold running water and blot dry with paper towels. Arrange the steaks in a nonreactive baking dish.

Combine the basil, garlic, lemon zest, lemon juice, vinegar, oil, salt, and pepper in a food processor or blender and puree until smooth. Pour this mixture over the tuna and let marinate in the refrigerator, covered, for 30 minutes to 2 hours, turning the tuna steaks several times.

Set up the grill for direct grilling and preheat to high. If using a gas grill, place the wood chips, if desired, in the smoker box or in a smoker pouch and preheat until you see smoke. When ready to cook, brush and oil the grill grate. If using a charcoal grill, toss the wood chips, if desired, on the coals. Drain the tuna steaks and arrange on the grill. Grill until cooked to taste, 2 to 3 minutes per side for rare, 4 to 6 minutes per side for medium, rotating the steaks 45 degrees after 2 minutes to create grill marks. The steaks should be nicely browned on the outside. Test for doneness using the poke test: A rare steak will be soft, a medium-rare steak will be gently yielding, and a medium steak will be firm. Transfer the steaks to plates or a platter and let rest for 3 minutes, then serve with the salad.
Category: Vegetarian
1 large bunch arugula, washed, dried, and stemmed
1 pint yellow cherry tomatoes, halved (see Note)
3 tablespoons diced red onion
2 to 3 tablespoons fresh lemon juice
3 to 4 tablespoons extra-virgin olive oil
Coarse salt (kosher or sea) and freshly ground black pepper

1. Put the arugula in a medium-size bowl and chill, covered, until serving time.

2. Just before serving, add the tomatoes, onion, lemon juice, oil, and salt and pepper to the bowl. Gently toss to mix. Correct the seasoning, adding lemon juice, salt, or pepper to taste.

3. Transfer the salad to plates or a platter, preferably chilled.

Note: Yellow cherry tomatoes are sometimes available at gourmet shops or through If you cant find them, use red.
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