Grilled Tuna With Sun Dried Tomato Olive Caper Relish Recipe Finecooking

GRILLED TUNA WITH OLIVE RELISH

Steps:

• 1. To prepare olive relish: Combine parsley, olives, celery, garlic, oregano, lemon juice, oil, salt and pepper in a small bowl.
• 2. To grill tuna: Preheat grill to medium-high.
• 3. Rub tuna all over with oil and season with salt and pepper. Grill the tuna until seared on both sides and just cooked through, about 4 minutes per side. Serve with Olive Relish and lemon wedges.

SEARED TUNA WITH OLIVES, CAPERS, PEPPERS AND TOMATO

Steps:

• Heat the garlic in the oil over low heat until it turns pale gold, about 15 minutes. Remove garlic with a slotted spoon to a small bowl.
• Increase the heat to med-high and add the red onions. Cook for 2 minutes. Add the tuna strips. Increase the heat to high and quickly sear the fish on all sides, while seasoning it with the basil, oregano, and mint. Cook until the fish is done to your liking, 2 to 5 minutes. Remove fish to a hot platter or warm oven.
• Return the garlic to the skillet. Add the tomatoes, olives, capers, and red pepper flakes. Cook for just a minute, stirring occasionally. Spoon over fish.
• Garnish with the remaining basil and mint.

GRILLED TUNA SALAD WITH SUN-DRIED TOMATO DRESSING

Steps:

• Make the dressing: In a blender blend together the garlic, the vinegar, 1 tablespoon of the lemon juice, the sun-dried tomatoes, the plum tomatoes, and 1/4 cup water until the mixture is smooth and with the motor running add the oil in a stream. Add the sour cream, the coriander, the additional lemon juice, and salt and pepper to taste and blend the dressing until it is combined well. (The dressing may be made 1 day in advance and kept covered and chilled. Let the dressing return to room temperature.)
• In a large bowl toss the mesclun with the tomatoes and the corn and divide the mixture among 4 plates. Brush the tuna on both sides with the oil, season it with salt and pepper, and grill it on an oiled rack set about 4 inches over glowing coals for 4 to 5 minutes on each side for medium-rare, or until is cooked to the desired degree. Let the tuna stand for 3 minutes and cut it against the grain into 1/4-inch-thick slices. Divide the tuna slices among the salads and pour about 1/4 cup of the dressing over each serving. Serve any remaining dressing separately and garnish the salads with nasturtium blossoms.

GRILLED TUNA WITH CAPERS AND TOMATO SAUCE

Steps:

• prepare a charcoal grill or preheat broiler.
• place the tuna on a flat dish and spoon 1 tablespoon oil over it.
• sprinkle with salt and pepper, red pepper flakes and thyme and spread well into the steaks.
• cover with plastic wrap and let stand at least 15 minutes before grilling heat the remaining tablespoon olive oil in a small skillet.
• add the capers and cook briefly over medium high heat.
• add the tomatoes, salt and pepper and lemon juice and cook for 5 minutes, keep warm.
• if using a grill, rub the rack lightly with olive oil.
• place the fish on the grill and cook for 3 minutes, then turn and cook for antoher 3 minutes for rare.
• if you wish the fish to vew more well done, cook longer on each side.
• if broiling place in pan and broil for 6 minutes for rare, turning once.
• remove fish and cut it into thin diagonal slices.
• to serve, divide the tomatoes among 4 warm plates.
• place the tuna slices on top and sprinkle with basil or parsley.

GRILLED TUNA WITH RED WINE, CAPER, AND OLIVE SAUCE/THON GRILLE' AU JUS DE RAITO

Steps:

• 1. Brush the tuna steaks on both sides with the oil and season with salt and pepper. Place in a baking dish, cover, and let marinate, in the refrigerator, for 30 minutes.2. Preheat the grill to high.3. While the steaks marinate, prepare the raïto. Heat 3 tablespoons of the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook until golden brown, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the wine, tomato paste, thyme, bay leaf, olives, and capers and bring to a boil. Reduce the heat to medium and simmer briskly until the mixture is reduced by half, about 10 minutes.4. Remove the sauce from the heat and discard the thyme sprig and bay leaf. Whisk in the remaining oil and salt and pepper the mixture should be highly seasoned (see Note). Cover and keep the sauce warm.5. When ready to cook, oil the grill grate. Arrange the steaks, facing in the same direction, on the hot grate and grill until cooked to taste, 3 to 4 minutes per side for medium rare, turning over carefully with a long spatula. For an attractive crosshatch of grill marks, rotate the steaks 90 degrees after the first 2 minutes on each side.6. Transfer the steaks to serving plates or a platter and serve immediately, with the sauce spooned on top.Serves 4Note: Chef Guillet likes the refinement of puréeing the sauce in a blender, adding the olives and capers at the end instead of before the sauce is reduced he returns the sauce to the pan just to heat the olives and capers through. Being a robust sort of guy, I like the gutsiness of an unstrained sauce, but purée it, if you so fancy.