Grilled Tuna Steaks

Tuna’s texture is so different from other types of fish that it’s more reminiscent of a slice of
turkey breast. Tuna belongs to the mackerel family and contains nearly as much fat as
salmon.

The steaks need only a short spell on the grill, so this is really fast food once the prep work
is done.

Skewers of Grilled Tuna Steak and Halloumi
• 4 tuna steaks, 5¼ oz. (150 g) each
• 3⅓ fl. oz. (100 ml) mild-flavored olive oil infused with lemon
• 1 bunch green asparagus
• 4 thin slices of hot-smoked pork belly
• 3½ oz. (100 g) Halloumi cheese
• 4 long sprigs of rosemary
• 1 teaspoon salt
• ½ teaspoon ground white pepper

Place the tuna on a plate. Brush both sides generously with the lemon-flavored olive oil.
Don’t salt the fish until it’s on the grill, as the salt might dry out the fish.

Snap off the woody ends of the asparagus and blanch the stalks in salted, boiling water for
1 minute. Drain. Rinse the asparagus in cold water to stop the cooking.

Make 4 asparagus bundles by wrapping the asparagus with the slices of smoked pork belly,
and secure them with toothpicks.

Cut the Halloumi cheese into even, inch-wide cubes (2 cm x 2 cm).

Scrape off the leaves from the sprigs of rosemary, leaving some at the top. Thread the
cubes of Halloumi onto the sprigs, doing this as carefully as you can so as not to break the
cubes of cheese.

First, set the asparagus and the Halloumi on the grill, and let them get good color all over.

Keep them warm on a sheet of foil on the side of the grill with indirect heat while you grill
the tuna. Brush the hot grill with oil and place the fish onto the grill; season with salt and
pepper.

Grill the fish for 1 minute on each side over direct heat. The fish should still be red on the
inside or it will be too dry.

If you want your fish cooked a bit longer, leave it for short while on the side of the grill
with indirect heat; this will help it stay moist.

Serve the tuna immediately with the skewers of Halloumi, the asparagus, and a bowl of bell pepper chutney.

It is, of course, always nice to serve fish with a flavorful herb butter.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund