ACTIVE: 40 min/ TOTAL: 40 min/ SERVES: 4

2 tbsp unsalted butter, melted

2 cloves garlic, minced

Kosher salt

1 pound frozen shoestring french fries ( about 6 cups)

1 cup fresh parsley

1/2 cup fresh oregano

1/4 cup cup extra-virgin olive oil. plus more for brushing

2 tbsp white wine vinegar

Pinch of red pepper flakes

4 plum tomtoes, cored and halved lengthwise

Freshly ground pepper

4 1-inch thick tuna steaks ( 6 ounces each)

  1. Put a baking sheet in the middle of the oven; preheat at 450*. Preheat a grill to high. Mix the melted butter with half of the garlic and 1/4 tsp salt in a large bowl; set aside. Spread the fries in a single layer on the hot baking sheet and bake util crisp and golden, about 25 minutes.
  2. Meanwhile, puree the remaining garlic, the parsley, oregano, olive oil,vinegar,3/4 tsp salt, the red pepper flakes and 2 tbsp water in blender or food processor to make a sauce; set aside.
  3. Brush the cut sides of the tomatoes with olive oil; season with salt and pepper. Brush the tuna steaks all over with about 2 tbsp of the herb sauce; season with salt and pepper. Oil the grill grates. Grill the tuna until marked, 2 to 4 minutes per side for medium.Grill the tomatoes cut-side down until marked, about 3 minutes.
  4.  Add the fries to the bowl with the garlic butter and toss. Season the tomatoes with salt and pepper. Serve the tuna with the tomatoes and fries; drizzle the remaining herb sauce over the tuna and tomatoes.

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