Grilled Tuna With Salad
- 1 bonito or tuna fillet with skin left on, about 1 pound
- 2 tablespoons olive oil, plus oil for greasing the grill
- Salt to taste if desired
- Freshly ground pepper to taste
- 4 sprigs fresh thyme
- 1/4 teaspoon dried hot red pepper flakes
- lettuce salad with tomato dressing
- Preheat an outdoor grill or the oven broiler.
- Put the tuna on a flat surface and cut away and discard the dark center streak or bones.
- Spoon the olive oil over the fish and sprinkle with salt, ground pepper, thyme and pepper flakes.
- If an outdoor grill is used, rub the rack lightly with olive oil.
- Place the fish, skin side up, on the grill.
- If the broiler is used, place the fish on a rack, skin side up, about 4 inches from the heat.
- Cook 3 minutes and turn; cook for another 3 minutes.
- If you wish the fish to be well done, cook 5 minutes on each side.
- Remove the fish and cut it into thin diagonal slices.
- Arrange one-quarter of the salad greens on each of four large plates.
- Arrange an equal number of fish slices on each plate, placing them in the center of the greens.
- Spoon equal amounts of the salad dressing over the salad greens and around the fish.
- Serve any remaining salad dressing on the side.
- Serve while the fish is still warm.
bonito, olive oil, salt, freshly ground pepper, thyme, salad with
Taken from cooking.nytimes.com/recipes/3176 (may not work)