GRILLED TUNA WITH PROVENçAL VEGETABLES AND EASY AIOLI
Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to keep the mercury to a minimum.
Provided by Amy Finley
Categories Tomato Backyard BBQ Dinner Seafood Tuna Eggplant Zucchini Summer Grill Grill/Barbecue Healthy Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 9
Steps:
- Spray grill with nonstick spray. Prepare barbecue (medium-high heat).
- Brush tuna steaks, zucchini, and eggplant with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and lightly charred, turning occasionally, about 12 minutes. Remove from grill and cut into bite-size chunks. Place vegetables, tomatoes, herbes de Provence, and garlic in large bowl; toss to blend. Set aside. Grill tuna steaks to desired doneness, about 4 minutes per side for medium-rare. Place tuna on plates, top with vegetables, and serve with aioli. * A dried herb mixture; sold in the spice section of supermarkets and at specialty foods stores. If unavailable, a combination of dried thyme, basil, savory, and fennel seeds can be substituted.
AIOLI WITH ROASTED VEGETABLES
In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one. In this recipe, an assortment of colorful roasted vegetables stand in for the raw and boiled ones. It makes a very elegant side dish to an entrée of roasted fish or meat, or can be the main event of a vegetable-focused meal. The aioli can be made up to three days ahead and stored in the refrigerator. The vegetables are best roasted right before serving.
Provided by Melissa Clark
Categories dinner, lunch, finger foods, vegetables, main course, side dish
Time 1h
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Place broccoli and cauliflower together on one large rimmed baking sheet or pan, and beets and turnips on another. Place squash and 1 bunch scallions on individual pans. Toss all vegetables with olive oil, salt and pepper until well coated. Roast scallions 12 to 15 minutes; broccoli and cauliflower 20 to 30 minutes; squash 30 to 40 minutes; and beets and turnips 40 to 50 minutes. Toss all periodically while roasting.
- Combine garlic, lemon juice and salt in a blender or food processor and let sit a minute or two. Add eggs and blend until combined. With the blender running, slowly add the olive oil in a thin, steady stream. You can use a mortar and pestle if you prefer. Taste for seasoning and add more salt and lemon juice if needed.
- Arrange roasted vegetables on platter and sprinkle with pomegranate seeds if using. Serve with the aioli on the side.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 520 milligrams, Sugar 5 grams, TransFat 0 grams
GRILLED TUNA WITH HERBED AïOLI
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
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.
PROVENçAL TUNA BURGER WITH ROASTED GARLIC-TOMATO AIOLI
This flavorful tuna burger is fully inspired by the niçoise salad from the Provence region of France. I do make an exception to my "no-add-ins" rule when forming the patties for fish burgers because the fish is generally so lean that it benefits from some additional moisture. Many of the salad's key components, such as briny and salty capers, niçoise olives, and anchovies (here in paste form), are mixed into the tuna burger itself along with sharp Dijon mustard, sweet shallots, and fresh basil. These ingredients also act as a binder, holding the burger together as it cooks. Roasting the garlic and tomato gives a deep yet mellow sweetness, while fresh lemon juice and zest supply a bright note to the full-flavored aioli. It's an elegant take on a burger.
Yield serves 4
Number Of Ingredients 21
Steps:
- To make the aioli, preheat the oven to 375 degrees F.
- Place the garlic and tomato on a rimmed baking sheet, toss with the oil, and season with salt and pepper. Roast in the oven until the tomato is soft and the garlic is light golden brown, about 15 minutes. Slice the tomato in half crosswise and remove the seeds. Set aside to cool.
- Combine the garlic, tomato, lemon zest, lemon juice, thyme, and mayonnaise in a food processor and process until smooth; season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The aioli can be made up to 8 hours in advance and stored in an airtight container in the refrigerator.
- Cut the tuna into large pieces and then coarsely chop in a food processor. Do not overprocess. (Alternatively you can chop it by hand with a sharp knife.)
- Whisk together 2 tablespoons of the oil, the mayonnaise, mustard, anchovy paste, vinegar, olives, shallot, and capers in a large bowl. Add the tuna and basil and gently fold to combine. Divide the tuna mixture into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Place on a plate, cover with plastic wrap, and let chill in the refrigerator for at least 30 minutes before cooking.
- To cook the burgers, heat the remaining 2 tablespoons oil in a sauté pan or griddle (nonstick or cast iron) until it begins to shimmer. Season both sides of each burger with salt and pepper. Cook the burgers until golden brown on the bottom sides, about 3 minutes. Turn over and continue cooking until medium, about 3 minutes longer.
- Spread the aioli on both sides of the rolls and place the burgers and mesclun greens on the bottom halves. Cover with the roll tops and serve immediately.
GRILLED TUNA WITH AIOLI
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
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
"After sampling some wonderful tuna at a Japanese restaurant, I decided to try my hand at coming up with the recipe," says Michelle Dennis of Clarks Hill, Indiana. "It took a little trial and error, but I was pleased with the results-these seasonings are a lovely complement to the tuna."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first eight ingredients. Remove 1/3 cup to a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, over medium heat for 4-5 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved marinade.
Nutrition Facts :
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