Sun 19 Feb 2012
This recipe from the May 2010 issue of Cook’s Illustrated is really for a charcoal grill, but I used a grill pan on top of the stove and it worked just fine. The tuna steaks are brushed with a Provençal-inspired vinaigrette, seared, then served with more vinaigrette. Keep an eye on the tuna steaks to make sure you don’t overcook them; they should be rare or medium-rare in the middle.
Avoiding Additives and Preservatives
The ingredients in this recipe that may contain additives and preservatives include the red wine vinegar, Dijon mustard, anchovies and black olives. I use Eden Organic brand red wine vinegar, which does not contain sulfites. Look for a Dijon mustard without white wine or sodium benzoate. I use President’s Choice Old-Fashioned Dijon. Read the labels on the anchovies and olives to check for preservatives and colour. I use Unico anchovies and Sardo Organic kalamata olives.
3 tablespoons plus 1 teaspoon red wine vinegar
2 tablespoons Dijon mustard
2 teaspoons honey
2 tablespoons chopped fresh thyme or rosemary leaves
¼ cup chopped pitted oil-cured black olives
2 tablespoons minced fresh parsley leaves
1 tablespoon minced fresh oregano
2 minced anchovies
1 minced garlic clove
¾ cup olive oil
6 tuna steaks, 1 inch thick (about 8 ounces each)
Ground black pepper
Whisk vinegar, ½ teaspoon salt, mustard, honey, olives, parsley, oregano, anchovies, and garlic together in large bowl. While whisking constantly, slowly drizzle oil into vinegar mixture until lightly thickened and emulsified. Measure out ¾ cup vinaigrette and set aside for cooking fish. Reserve remaining vinaigrette for serving.
Heat a grill pan over high heat. Brush both sides of fish liberally with vinaigrette and season with salt and pepper to taste. Grill fish without moving until grill marks form and bottom surface is opaque, about 1½ minutes. Carefully flip, cooking until grill marks form on second side, about 1½ minutes longer for rare (opaque at perimeter and translucent red at center when checked with tip of paring knife) or 3 minutes for medium-rare (opaque at perimeter and reddish pink at center). Transfer to large plate and serve immediately, passing reserved vinaigrette. Serves 6.
Adapted from the May 1, 2010 issue of Cook’s Illustrated