GRILLED TUNA STEAKS & GRITS TOPPED WITH BLACK OLIVE
TAPENADE
4 cups water, milk or a combination of the two
1 cup Anson Mills Stone Ground White Grits
1-2 tablespoon butter
sea salt to taste
2 tuna steaks
Heat water or milk, add grits, butter and salt. Bring
to a boil, reduce the heat, cover and simmer stirring
regularly. For really good grits simmer for 2 hours. Definitely
eat some hot topped with shredded cheddar and pour the
rest into an oiled pan. Spread out grits and refrigerate
for up to 6 hours. Meanwhile, rinse and pat tuna steaks
dry. Drizzle the olive oil over the tuna steaks just enough
to coat each side. Grill tuna steaks 6 minutes on each
side or 4 minutes on each side, if you prefer pink tuna
at the center. Cook steaks over medium high heat on outdoor
gas grill or, 6 inches from hot, prepared charcoal. Cut
polenta into triangles or squares, brush with olive oil,
and grill for about
3 minutes per side.
Makes dinner for 2. |
