I learned a lot with this one. I learned I don't like tuna steak!
At least there was no beer in this marinade! Dijon mustard, olive oil, red pepper flakes and garlic. You grill the tuna steaks on a hot grill for 4-5 minutes per side, just so it is beige on the outside and still red on the inside. You also mix a can of diced tomatoes with a can of white beans (drained and rinsed). We heated that and served it over pasta with pesto. I found it all pretty dull, even with the red pepper on the tuna steaks. Another book I have suggests slicing the tuna steaks sideways so they are 1/4 to 1/2 inch thick. I suggest that. These were about 1 1/2 inch thick and that made them hard to grill. I might try them again, sliced thinner and marinaded with something else.
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