Grilled Tuna Steaks, Lemon Aioli & Grilled Bok Choy

Grilled Tuna Steaks, Lemon Aioli & Grilled Bok Choy
Food and Drink

Courtesy of Simply Organic, simplyorganic.com

Grilled Tuna Steaks, Lemon Aioli & Grilled Bok Choy

"This menu is healthy, delicious and will be ready to serve very quickly at the tailgate. At home, mix the tuna marinade and then add it to the bag with the tuna when you arrive at the parking lot. You’ll not want to marinate the tuna more than 30 minutes. Make the Lemon Aioli at home and transport it in a cooler. Bring the baby bok choy ready to grill in a zipper bag. You’ll be ready to cook as soon as the grill is hot. If you have plenty of time simply keep everything in the cooler until you need it. Enjoy your tailgate!"

1 pound tuna steak

1 1/2 lemons, juiced

2 tablespoons orange juice

2 tablespoons Simply Organic® Seafood Grilling Seasons

 

For the Lemon Aioli: 

1/4 cup organic mayonnaise

1/2 lemon, juiced

1–2 garlic cloves (as desired), minced

1 pinch of salt and pepper

 

For the Bok Choy: 

2 baby bok choy, halved

2 tablespoons olive oil

salt and pepper, to taste

In a small bowl, whisk together the lemon juice, orange juice and seasoning. Pour the marinade over the tuna steaks (in a shallow dish or gallon-size bag). Marinate steaks for 30 minutes.

Whisk together the Lemon Aioli ingredients. Refrigerate until ready to serve.

Toss the baby bok choy in the olive oil and salt and pepper.

Brush the grill with oil so the tuna doesn’t stick. Heat the grill for 15 minutes before cooking the tuna. Place the steaks on the grill and cook for 4 to 5 minutes on each side.

Before removing the tuna, place the baby bok choy halves on the grill and sear for 3 minutes on each side.

Tailgater Magazine