The base of this vinaigrette is a red wine reduction. It wasn't hard to do, it just added time as the reduction has to be cooled before you can use it. As the title of the recipe reveals, the tuna is seasoned with cracked black pepper before grilling to your liking. The vinaigrette and tuna are then combined before serving.
I usually complain that Hamersley is stingy with his dressings. This recipe is the opposite. There is almost 1/4 cup of dressing per tuna steak. To accommodate the amount of sauce, I served each steak in a shallow bowl. The sauce helped cut the fire of the pepper but it still seemed too much. Between the pepper and the sauce, the flavor or the tuna was lost.
The bottom line: If you like grilled tuna, here is my favorite tuna recipe adapted from one by chef Guy Savoy
Grilled Tuna with Black-Olive Vinaigrette
3 tablespoons fresh lemon juice
1/2 cup olive oil plus 2 tablespoons
1/4 cup sliced black olives
Kosher salt
Freshly ground pepper
4 sushi or sashimi grade tuna steaks, preferably 2-inches thick and about 6 ounces each
Make the vinaigrette: In the bowl of a mini food processor or blender, add lemon juice. With the motor running, slowly pour in 1/2 cup of olive oil in a thin stream and blend until an emulsion forms. Add olives and pulse until olives are finely chopped but still visible.
Grill the tuna: Preheat grill on high. Drizzle tuna steaks with remaining 2 tablespoons olive oil then sprinkle with salt and pepper. Cook on high heat without moving for 3 minutes. Turn steaks and continue cooking 3 more minutes for rare or longer if desired.
Let tuna stand for a few minutes to absorb juices. Serve steaks whole or sliced cross wise. Place steaks on each plate and drizzle with sauce before serving. This dish is also great chilled and served on top of a bed of greens.
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