Aimer faire plaisir à ceux qu'on aime

Ingredients

• 4 fresh red fin tuna steaks
• 30 ml (2 tbsp.) butter
• 250 ml (1 cup) of Le Moine, grated
• 15 ml (1 tbsp.) capers
• Zest of a lemon
• Freshly ground pepper

Preparation 

In a small bowl, mix butter, 60 ml (1/4 cup) of the grated Le Moine, capers and the zest of a lemon. Season with freshly ground pepper.

Place the tuna steaks on a pre-oiled grill, directly above medium high heat.

Cook uncovered for 10 minutes or until the fish flakes with the fork, turning over half way through cooking.

During the 5 last minutes of cooking, place a drop of the butter and capers preparation on the tuna, cover with the remaining Le Moine and let it melt.

Serve with the salsa and your favourite roasted vegetables, such as yellow squash.

Red peppers and tomato salsa

 Ingredients

• 1 red pepper, in small cubes
• 1 tomato, in small cubes
• 1 small red onion, in small cubes
• 125 ml (1/2 cup) fresh basil, chopped
• 15 ml (1 tbsp.) olive oil
• Zest of a lemon
• Salt and freshly ground pepper

Preparation

Mix all the ingredients in a bowl and refrigerate until ready to use.

Suggestion

Try this recipe with a Le Gré des Champs.