Tuscan-Style Grilled Tuna Steaks and Grilled Stuffed Portabello Recipe
Recipe Courtesy Rachael Ray
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Cooking tools:
- Grill
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring spoon
- Aluminum foil
- Oven
- Microplane
- Garlic press
- Whisk
- Tongs
- Pastry brush
- Spatula
- Plastic wrap
- Plate
- Serving platter
- Kitchen towel
- Paper towel
- Colander
Ingredients
- 4 fresh tuna steaks, 1-inch thick (8 ounces each)
- 1 lemon, zested
- 3 sprigs fresh rosemary
- handful flat leaf parsley
- 3 garlic cloves, crushed
- coarse salt
- black pepper
- extra virgin olive oil, for cooking
- 2 tablespoons balsamic vinegar
- 1 large lemon, juiced
- 2 teaspoons Worcestershire sauce
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- large portabello mushroom cap
- 3 large firm plum tomatoes, seeded and diced
- 2 sprigs fresh rosemary, leaves finely chopped
- 1/2 lb fresh smoked mozzarella cheese, thinly sliced
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