Grilled Tuna With Provençal Vegetables And Easy Aioli Recipes

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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.

SEARED TUNA WITH TIAN OF PROVENCAL VEGETABLES



Seared Tuna with Tian of Provencal Vegetables image

Provided by Food Network

Categories     main-dish

Time 6h20m

Yield 6 servings

Number Of Ingredients 28

1/3 cup extra-virgin olive oil
1 teaspoon chopped fresh thyme
1/4 teaspoon minced garlic
1 1/2 teaspoons fine sea salt
1/4 teaspoon freshly ground black pepper
1 pound red bell peppers, roasted, peeled, seeded, and sliced into 1-inch wide strips
12 ounces fresh plum tomatoes, cut into 1/8-inch thick rounds
8 ounces zucchini, cut into 1/8-inch thick rounds
8 ounces Japanese eggplant, cut into 1/8-inch thick rounds
6 (6-ounce) portions fresh tuna steaks, cut about 2 1/2-inches thick
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/2 cup Tomato Confit, recipe follows
1/3 cup Garlic Confit, recipe follows
1/3 cup water
1/2 teaspoon fine sea salt
1/8 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1 pound ripe plum tomatoes, peeled, halved, and squeezed to remove seeds
1 teaspoon fine sea salt
6 garlic cloves, peeled
2 (3-inch ) sprigs fresh rosemary
1 1/2 cups olive oil, or as needed
1 cup whole, peeled garlic cloves
1 cup olive oil, plus more as needed

Steps:

  • For the vegetable tian: Preheat the oven to 350 degrees F. Lightly oil a 9 by 13-inch ceramic or glass baking dish. In a small bowl, combine the oil with the thyme, garlic, salt, and pepper.
  • Arrange half of the vegetables in rows in the dish, interspersing the different types until the bottom of the dish is covered. Drizzle with half of the oil mixture. Make a final layer of mixed vegetables, and drizzle with the remaining oil mixture. Cover the top of the vegetables with lightly oiled parchment paper. Bake until the vegetables are tender, about 40 minutes.
  • Remove the vegetable tian from the oven, keep warm in a warm place, and increase the oven temperature to 450 degrees F.
  • For the tuna: Season the tuna with the salt and pepper. Heat the oil in a large nonstick skillet over high heat. Add the tuna and cook, turning once, until seared on both sides, about 2 minutes. Uncover the tian and place the seared tuna fillets on top of the vegetables, spacing them evenly. Bake, uncovered, until the tuna is rare to medium-rare, about 5 minutes. Spoon equal amounts of the sauce in the centers of 6 warmed plates. Using a wide spatula, lift portions of the tuna and vegetables and transfer to the plates.
  • For the sauce: Place the tomato confit, garlic confit, water, salt and pepper in a blender and process on high speed. With the machine running, drizzle in the oil and blend until the sauce is emulsified, about 1 minute. Transfer to a medium bowl and stir in the parsley and thyme. Set aside at room temperature
  • Place the tomatoes in a colander and toss with the salt. Let drain at room temperature for 2 hours. Pat the tomatoes dry with paper towels. Preheat the oven to 250 degrees F. Place the tomatoes, garlic, and rosemary in a nonreactive 2-quart saucepan. Add enough oil to cover the tomatoes. Cover the saucepan and bake until the tomatoes are very tender, but not falling apart, about 3 hours. Drain, discard the garlic and rosemary, and set the tomato confit aside for the sauce. (The tomato confit can be prepared up to 3 days in advance, covered and refrigerated.)
  • Place the garlic cloves and 2 cups cold water in a small saucepan and bring to a boil over high heat. Drain. Repeat the procedure 2 more times. Return the drained garlic cloves to the saucepan and add the oil. Bring to a bare simmer over very low heat. Cook until the garlic is tender, about 40 minutes. Cool completely. Transfer to a 1-pint canning jar, add enough oil to cover the garlic, and seal. (The garlic confit can be prepared up to 3 weeks in advance, covered and refrigerated.)

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.

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 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.

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