Bobby Flay's Grill It! - Bobby Flay [78]
Serves 4
1 medium bulb fennel, sliced into ½-inch-thick slices
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
3 oranges
2 tablespoons red wine vinegar
3 tablespoons chopped fresh mint leaves
¼ cup extra-virgin olive oil
¼ cup sliced almonds, toasted
Perfectly Grilled Tuna Steaks
Fennel fronds, for garnish, optional
Heat your grill to high.
Brush the fennel with the canola oil and season with salt and pepper to taste. Grill for 3 to 4 minutes per side or until slightly charred and almost cooked through.
While the fennel is cooking, slice off the tops and bottoms of the oranges. Stand each orange on one flat end and slice off the peel and white pith. Working over a bowl to catch the juices, cut between the membranes to release the segments. Squeeze the empty membranes to release any juice.
Combine the fennel, orange segments and their juice, red wine vinegar, and mint in a medium bowl, add the olive oil, and season with salt and pepper. The relish can be made 8 hours in advance, covered, and refrigerated. Bring to room temperature and stir in the almonds just before serving.
Top the tuna with some of the relish.
Grilled Tuna with Grilled Sweet Onion Vinaigrette
Because tuna is so meat-like, it can stand up to this vinaigrette. I love sweet onions and use them in many of my recipes. If you can’t find sweet onions in your market, you can definitely substitute red or yellow onions; just add a little extra honey to the vinegar-oil mixture before adding the onions. This vinaigrette would also pair well with pork, beef, or chicken.
Serves 4
2 sweet onions (such as Vidalia or Walla Walla), sliced into ¼-inch-thick slices
5 tablespoons canola oil
Kosher salt and freshly ground black pepper
¼ cup aged sherry or balsamic vinegar
2 teaspoons honey
⅓ cup extra-virgin olive oil
2 teaspoons finely chopped fresh thyme leaves
2 tablespoons chopped fresh flat-leaf parsley leaves
Perfectly Grilled Tuna Steaks
Heat your grill to high.
Brush the onion slices on both sides with 3 tablespoons of the canola oil and season with salt and pepper. Grill for 3 to 4 minutes per side or until golden brown and just cooked through. Remove from the grill, let cool slightly, and then coarsely chop.
Whisk together the vinegar, honey, extra-virgin olive oil, thyme, and parsley in a medium bowl. Add the onions and stir to combine. Let sit at room temperature for at least 15 minutes before serving. The onion vinaigrette can be made 1 day in advance, covered, and refrigerated. Bring to room temperature before serving.
Spoon some of the sauce over each tuna steak just as the tuna is removed from the grill.
Grilled Tuna with Lime-Ginger Butter
Think of this lime-ginger butter as beurre blanc without the hassle. It has the same ingredients as are found in the classic French butter sauce—shallots, acid, and butter—but prepared quickly in a food processor and not on top of the stove. Once the flavored butter hits the hot tuna, it melts into a smooth, creamy, full-flavored butter sauce. If you have extra limes on hand, grill them and serve alongside for squeezing on top.
Serves 4
1 tablespoon canola oil
1 large shallot, chopped
1 (2-inch) piece fresh ginger, peeled and coarsely chopped
Grated zest of 1 lime
1 cup fresh lime juice
1 tablespoon low-sodium soy sauce
2 teaspoons honey
8 tablespoons (1 stick) unsalted butter, at room temperature
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Perfectly Grilled Tuna Steaks
Heat the oil in a small saucepan over high heat. Add the shallot and ginger and cook until soft, 2 to 3 minutes. Add the lime zest and juice and simmer until the juice is reduced to 2 tablespoons, about 7 minutes. Whisk in the soy sauce and honey, remove from the heat, and let cool for 5 minutes.
Combine the shallot mixture, butter, salt, and pepper in a food processor and process until smooth. Scrape the butter into a bowl, cover,