Grilled Yellowfin Tuna with Cucumber Dill Sauce
(Recipe courtesy of Donna Diegel)
Ingredients
- 2-3 sweet potatoes
- 3/4 - 1 pound fresh tuna steak
- 1/2 cup light mayonnaise
- Fresh ground salt and pepper (to taste)
- Fresh lemon
- 8 ounce container fat-free lemon yogurt
- 1 cup light mayonnaise
- 1/4 cup peeled and diced cucumber
- 1/4 cup fresh dill
- 1/2 tsp minced garlic (to taste)
- 1/2 tsp fresh grated lemon zest (to taste)
- Pinch salt
Preparation
Wash sweet potatoes and cut off the ends. Pierce a few times on all sides with a fork. Bake potatoes in the microwave for 5 minutes and turn over. Continue cooking for another 3-5 minutes. Don’t overcook to mush. Remove and let cool until you can handle them. You can do this a few hours ahead of time and leave at room temperature until ready to use. Slice lengthwise into spears and coat with oil and herbs. Let sit for 15 minutes.
Preheat gas or charcoal grill on high and close for 10 minutes. Place potato spears over medium coals and grill for just a few minutes or until heated through and leaves those nice grill marks on them!
With long tongs, place piece of tuna on the grill. Do NOT disturb it for at least 2-3 minutes. You want the flesh to sear, sealing in the juices and making the flesh firm enough to flip over and not break apart. Turn the tuna 180 degrees and leave it there for another 2 minutes. This is to give your tuna steak that pretty diamond pattern you see in the fancy, schmancy restaurants! Carefully, flip the tuna steak over and grill for another 3-5 minutes or until the desired degree of doneness. Set aside.
Make dill sauce by emptying the yogurt into the food processor. Fill the empty container with mayo and add to the yogurt. Put remaining ingredients in the food processor and blend until smooth and there are no cucumber chunks left. Refrigerate until ready to use.
