Grilled Tuna With Provençal Vegetables And Easy Aioli Recipes

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GRILLED TUNA STEAK WITH SPRING ONIONS AND PROVENçAL VINAIGRETTE



Grilled Tuna Steak with Spring Onions and Provençal Vinaigrette image

Categories     Onion     Side     Dinner     Steak     Tuna     Spring

Yield serves 4

Number Of Ingredients 5

Four 8-ounce tuna steaks, 1 inch thick
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
12 spring onions, white and green parts, tops trimmed
1/2 cup Provençal Vinaigrette (page 240)

Steps:

  • Pat the tuna dry with paper towels and rub with 2 tablespoons of the oil. Sprinkle both sides of the tuna with a fair amount of salt and pepper-you should see the seasoning on the fish. Coat the onions in the remaining tablespoon of oil and season them with salt and pepper.
  • Preheat an outdoor gas or charcoal grill until very hot or put a grill pan or cast-iron skillet over medium-high heat. Lay the tuna steaks on the grill and sear for 2 to 3 minutes on each side, rotating halfway through cooking to "mark" them. As the tuna cooks, the red meat will become whiter; grill for a total of 5 to 6 minutes for medium-rare. A minute or two before the tuna is cooked, toss the spring onions on the grill and char them, turning often so they soften a bit but don't burn.
  • To serve, transfer the tuna to a cutting board and cut on a slight angle into 1-inch slices. Fan the pieces on 4 dinner plates, spoon the vinaigrette on top, and serve the spring onions on the side.

ORANGE-SCENTED COUSCOUS



Orange-Scented Couscous image

Provided by Amy Finely

Categories     Fruit Juice     Side     Low Fat     Vegetarian     Quick & Easy     High Fiber     Orange     Summer     Healthy     Low Cholesterol     Couscous     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

2 cups water
5 to 6 tablespoons fresh orange juice, divided
1 tablespoon olive oil
1 teaspoon finely grated orange peel
1 10-ounce box (1 1/2 cups) plain couscous

Steps:

  • Mix 2 cups water, 2 tablespoons juice, oil, and peel in medium saucepan; bring to boil. Stir in couscous; cover and remove from heat. Let stand until liquid is absorbed and couscous is tender, about 12 minutes. Fluff with fork, adding orange juice by tablespoonfuls to taste. Season with salt and pepper.

GRILLED TUNA WITH AIOLI



grilled tuna with aioli image

please use fresh herbs for this quick weeknight recipe. if you need to use dried, reduce the amount by 1/3.prep time includes marinating.

Provided by chia2160

Categories     Tuna

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons basil, chopped
1 teaspoon thyme, chopped
2 tablespoons tarragon, chopped
2 cloves garlic, chopped
1/3 cup mayonnaise
4 tuna steaks (about 6-7 oz each)

Steps:

  • whisk together the first 6 ingredients for marinade.
  • put mayo in a small bowl, add 2 tbsp of marinade, stir in, set aside.
  • sprinkle tuna with salt& pepper, pour marinade over, turning to coat both sides, and marinate for 1 hr heat grill to medium high.
  • grill tuna 3-5 minutes per side for medium.
  • serve topped with aioli.

GRILLED TUNA WITH HERBED AïOLI



Grilled Tuna with Herbed Aïoli image

Serve with: Steamed new potatoes and mixed green salad with a citrus vinaigrette. Dessert: A lemon tart from the bakery.

Categories     Fish     Herb     Low Carb     Tuna     Summer     Grill/Barbecue     Bon Appétit

Yield 4 servings

Number Of Ingredients 8

1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
2 teaspoons dried tarragon
2 large garlic cloves, finely chopped
1/3 cup mayonnaise
4 7-ounce tuna steaks (each about 1 inch thick)

Steps:

  • Whisk together first 6 ingredients in shallow dish for marinade. Place mayonnaise in separate small bowl. Whisk in 1 1/2 tablespoons marinade. Set aioli aside.
  • Sprinkle fish with salt and pepper. Place fish in marinade in dish, turning to coat evenly. Marinate 1 hour at room temperature, turning fish occasionally.
  • Oil grill rack. Prepare barbecue (medium-high heat). Grill fish to desired doneness, about 3 minutes per side for medium. Top fish with aioli and serve.

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