We have roots in the Rutland area, not just branches.

Spicy Charred Fresh Tuna Steaks with Warm Black Bean Salad and Beet Greens

by Judy Taranovich
December 9, 2015

Brush your favorite fresh vegetables with some oil, salt and pepper and toss them on the grill on medium heat and grill them.

  • 4 8oz steaks about 1 inch thick
  • 1/2 cup plain Greek yogurt
  • tablespoon chopped fresh cilantro
  • 1/14 teaspoons sea salt
  • 1 tablespoon course ground black pepper
  • 1/2 teaspoon chili powder
  • 1 teaspoon chopped fresh thyme
  • extra virgin olive oil

Black Bean Salad

  • 1/4 cup extra virgin olive oil
  • 1/2 cup finely chopped red onion
  • 1 teaspoon garlic
  • 1 teaspoon fresh oregano
  • 5 cups loose chopped beet greens
  • 1 / 15 oz can black beans drained
  • tablespoon fresh lime juice
  • teaspoon sea salt


  1. The salad is a quick sear. Put the olive oil in a sauté pan and warm the oil. Add the red onion, cook for about 2 minutes and then add your garlic until slightly brown. Add the remaining ingredients give a few stirs about 2 minutes and cover the pan and set it aside.
  2. In a small bowl mix the yogurt and cilantro
  3. In a separate small bowl put the salt, pepper, thyme, chili powder. Mix well. Brush the tuna with oil and season the tuna steaks with the mixture. Let them sit for about an hour refrigerated.
  4. Prepare a two zone fire with your Primo charcoal grill, Saber or one of our state of the art gas grills from Proctor Gas. One side on high the other a medium heat.
  5. Make sure your grill grates are clean and put the steaks on the high head with the cover closed for about 4 minutes a side. You can put the warm salad on the medium heat to warm it up, do not cook it, just get it warm.
  6. Pull and plate the fish, place the salad over the top with a dollop of the yogurt for a cool contrast.

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