Bobby Flay's Grill It! - Bobby Flay [79]
Top the tuna with some of the butter just as the tuna comes off the grill.
Grilled Tuna with Provençal-Style Relish
Don’t let the French name of this relish scare you; it’s really just a Mediterranean salsa with lots and lots of flavor. Try to make the sauce at least 30 minutes in advance and allow it to sit at room temperature so the flavors can really meld and intensify before serving. You can use this sauce with any fish, and it’s just as good with chicken or served on slices of grilled French bread.
Serves 4
3 plum tomatoes, halved, seeded, and finely diced
½ small red onion, finely diced
¼ cup finely chopped Niçoise olives
2 tablespoons capers, drained and finely chopped
2 cloves garlic, finely chopped
3 tablespoons finely chopped fresh basil leaves
3 tablespoons finely chopped fresh mint leaves
Grated zest of 1 lemon
Juice of 1 lemon
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Perfectly Grilled Tuna Steaks
Fresh basil or mint sprigs, for garnish (optional)
Combine the tomatoes, onion, olives, capers, garlic, chopped basil and mint, lemon zest and juice, and olive oil in a medium bowl and season with salt and pepper. Let the sauce sit at room temperature for 30 minutes or refrigerate for up to 2 hours. Bring to room temperature before serving.
Spoon the sauce over the hot tuna steaks and garnish with basil sprigs.
Three-Chile Glazed Grilled Tuna
It is hard to believe that such a flavorful glaze could be so easy to prepare, but it’s true. I was introduced to habanero powder a few years ago and immediately fell in love with its spicy flavor and floral undertones. Just like fresh habaneros, the powder is assertive; only a small amount of the powder is needed to yield the full impact of the chile. Because tuna has a meat-like taste and texture, it can handle the strong flavor of this glaze; but you could also use it on lamb, chicken, and even beef.
Serves 4
1 cup honey
1 heaping tablespoon Dijon mustard
1 tablespoon ancho chile powder
1 tablespoon New Mexican red chile powder
2 teaspoons habanero chile powder
Kosher salt
4 (8-ounce) tuna steaks
2 tablespoons canola oil
Whisk together the honey, mustard, the three chile powders, and ¼ teaspoon salt in a small bowl. Let sit at room temperature for 30 minutes before using to allow the chile powders to bloom.
Heat your grill to high.
Brush the tuna steaks on both sides with the oil and season with salt. Place the steaks on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Brush the top side of the tuna liberally with the glaze, flip over, and continue cooking to medium-rare, 1 to 2 minutes longer.
Remove from the grill, place glaze side up on a platter, and immediately brush the tuna with more of the glaze.
Grilled Tuna with Sicilian Sweet-and-Sour Relish
Thin slices of tuna quickly grilled and topped with this sweet-and-sour relish from Sicily are perfect for a light summer meal or served over peppery greens like arugula or watercress for a simple lunchtime salad.
Serves 4
1 cup red wine vinegar
3 tablespoons sugar
3 tablespoons raisins
1 red bell pepper, grilled, peeled, seeded, and thinly sliced
1 yellow bell pepper, grilled, peeled, seeded, and thinly sliced
2 tablespoons capers, drained
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh flat-leaf parsley leaves, plus whole sprigs for garnish
Kosher salt and freshly ground black pepper
4 (8-ounce) tuna steaks, cut into ¼-inch-thick slices
2 tablespoons olive oil
Combine the vinegar, sugar, and raisins in a small saucepan and boil over high heat until the sugar melts and the vinegar reduces by half, about five minutes.
Combine the red and yellow peppers and capers in a medium bowl. Add the raisin mixture, extra-virgin olive oil, and the chopped parsley and stir to combine. Season the mixture with