Grilled Tuna Steak With Provencal Vinaigrette
Dinner in 25 Minutes
- Course: Main Course
- Features: Fast
Summary:
Fresh fish prices are up, making a weeknight meal featuring lovely red tuna steak quite dear. But even frozen (and defrosted) tuna will benefit from the chunky, bright-tasting condiment you make while the grill heats up.
Serve with sauteed broccoli rabe or couscous.
4 servings
Ingredients:
For the vinaigrette- 1 large tomato
- 12 pitted olives, such as Manzanilla
- 2 shallots
- 1 roasted red pepper (from a jar)
- 1/4 cup capers
- Leaves from 2 stems thyme
- 1/2 lemon
- 1/2 teaspoon sherry vinegar
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Four 6- to 8-ounce tuna steaks, 1 inch thick
- 3 tablespoons extra-virgin olive oil
- Salt
- Freshly ground black pepper
- 12 scallions or small spring onions
Directions:
Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly in the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.
Alternatively, heat a grill pan or cast-iron skillet over medium-high heat.
While the grill pan or skillet is heating, make the vinaigrette: Seed the tomato and cut into small dice; place in a medium bowl. Cut the olives, shallots and roasted red pepper into small dice; add to the bowl. Drain the capers, finely chop the thyme and add them to the bowl. Grate the zest from the 1/2 lemon (to yield at least 1/2 teaspoon) over the bowl, then squeeze its juice into the bowl (to yield at least 2 tablespoons). Add the vinegar, oil, salt and pepper; stir gently yet thoroughly.
For the tuna: Pat the steaks dry with paper towels. Use 2 tablespoons of the oil to rub the steaks on both sides. Season liberally with salt and pepper, enough so that you can see the seasoning on the fish.
Trim the root ends of the scallions or spring onions and discard the outer layer, if desired. Use the remaining tablespoon of oil to coat them; season with salt and pepper to taste.
Place the tuna steaks on the grill or in the grill pan or skillet. Sear undisturbed for 2 to 3 minutes, rotating them a quarter-turn to create cross-hatch grill marks, if desired; then turn the steaks over and grill for 2 to 3 minutes on the second side.
About a minute before the tuna is done, toss the scallions or spring onions on the grill and char them so they soften but do not burn.
Divide the grilled scallions or spring onions among individual plates. Transfer the tuna to a cutting board; cut on the diagonal into thick or thin slices as desired. Fan the slices on individual plates, next to the scallions. Spoon equal portions of the chunky vinaigrette on top. Serve immediately.
Recipe Source:
Adapted from “Michael’s Genuine Food,” by Michael Schwartz and JoAnn Cianciulli (Clarkson Potter, 2011).
E-mail the Food Section with recipe questions.
(Deb Lindsey for The Washington Post)
