Grilled Tuna With Red Wine Caper And Olive Saucethon Grille Au Jus De Raito Recipes

Steps:

• Prepare gas grill for cooking over direct high heat.
• While grill heats, cut peppers lengthwise into quarters, discarding stems and seeds. Trim ends so that quarters lie flat.
• Sprinkle tuna all over with 1 teaspoon salt and 1/2 teaspoon pepper. Cook tuna and peppers on lightly oiled grill rack, turning over once, until tuna is pink only in center and peppers are just tender, 4 to 6 minutes total (peppers may take longer than tuna). Transfer tuna and peppers as cooked to a serving plate.
• While tuna cooks, whisk together lemon juice, mustard, and remaining 1/4 teaspoon salt and 1/2 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in capers and parsley.
• Serve tuna topped with peppers and caper vinaigrette.

Steps:

• Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
• Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
• Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.

Steps:

• In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
• Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.

Steps:

• Light a grill and preheat for at least 10 minutes or preheat a grill pan. Arrange the grill so half cooks over high heat and the other half can cook over moderately low heat. Meanwhile, soak 1 small bamboo skewer for 10 minutes.
• Thread the garlic cloves onto skewer. Brush both sides of the leek and the tuna with olive oil and season with salt and pepper. Rub the tuna with the rosemary.
• Oil the grill grates, then grill the leek cut side down and the tuna over high heat until grill marks form, 2 to 3 minutes. Flip the tuna and leek and move to the cooler part of the grill. Cook until the tuna is just slightly pink within and the leek is tender, about 8 minutes for the tuna and 15 minutes for the leek. Transfer to a work surface and let cool slightly.
• Grill the garlic on the skewer over high heat, turning a few times, until blistered and slightly softened, about 2 minutes.
• Remove the outer layer of the leek and discard; thinly slice the leek crosswise, discarding any pieces that are tough, and transfer to a large bowl. Peel the garlic and finely chop. Flake the tuna and add the garlic and tuna to the leek.
• Meanwhile, cook the linguine until al dente; drain, reserving 1/2 cup of the cooking water. Add the hot pasta, parsley, capers, lemon juice and the 1/4 cup of olive oil to the bowl and toss. Add the cooking water, little by little, if necessary, to loosen the sauce. Season with salt, pepper and crushed red pepper, then serve immediately.

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.