Ahi Tuna Steaks Au Pierrade

Photo: Emily Heston

Ingredients

cup extra virgin olive oil

3 tablespoons fresh squeezed lime juice

3 cloves garlic, finely chopped

2 tablespoons chopped fresh cilanatro

1/8 teaspoon freshly ground pepper

2 ahi tuna steaks

Preparation

Mix the first 5 ingredients together in a glass baking dish. Add the steaks to the marinade making sure to cover both sides with a combination of the ingredients. Cover with plastic and let sit in refrigerator for 1/2 hour.

Heat slate stone on grill, brush with olive oil. Test to make sure the stone is hot enough with a dribble of water -- it should sizzle on the stone.

Place steaks on stone. For thick steaks, it should take about 6 minutes per side. Flip steaks and finish cooking.

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About

Pierrade is an elegantly rustic form of cooking common in France. The stone imparts a nice minerally flavor and allows fish to cook nice and brown on the outside, with the chunky marinade staying in tact through the cooking process.

For more details on this cooking method and side recommendation, go to marketofsplendor.blogspot.com.