Bobby Flay's Grill It! - Bobby Flay [80]
Heat your grill to high.
Brush the tuna on both sides with the olive oil and season with salt and pepper. Grill the tuna for 1 to 2 minutes per side.
Divide the tuna among 4 plates and immediately spoon some of the relish on top. Garnish with parsley sprigs.
Fennel-Rubbed Tuna Steaks with Saffron–Grilled Red Pepper Sauce and Grilled Oranges
This dish is a perfect example of why I love tuna—it stands its own against the boldest flavorings, such as this savory fennel rub. Assertive and intriguing, saffron is heralded as one of the stand-out seasonings of Spanish cuisine. It’s expensive, as a tremendous amount of work goes into producing even a minuscule quantity, but it’s worth the splurge as nothing else tastes quite like it. Saffron will also keep for quite some time if properly stored in a cool, dark place. The red peppers in the sauce only intensify the vibrant orange-red color lent by the saffron. As a final touch, grilled oranges provide a sweet hit of juice as well as a beautiful garnish.
Serves 4
1½ tablespoons ground fennel seeds
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
4 (8-ounce) tuna steaks
3 tablespoons olive oil
2 oranges, halved crosswise
Saffron–Grilled Red Pepper Sauce (recipe follows)
2 tablespoons finely chopped fresh chives
Heat your grill to high.
Combine the fennel, salt, and pepper in a small bowl. Brush both sides of the tuna steaks with 2 tablespoons of the oil and season both sides with the spice mixture.
Place the steaks on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Flip the fish over and cook to medium-rare, 1 to 2 minutes longer.
Brush the cut sides of the oranges with the remaining 1 tablespoon oil. Place on the grill, cut side down, and grill until slightly charred and just warmed through, 2 to 3 minutes.
Spoon or drizzle some of the sauce onto 4 large plates and top each with a tuna steak. Squeeze the juice of the grilled oranges over the tuna and sprinkle with the chives.
Saffron–Grilled Red Pepper Sauce
Makes approximately 1 cup
8 tablespoons olive oil
1 small Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 large red bell peppers, grilled, peeled, seeded, and chopped
Large pinch of saffron
3 tablespoons sherry vinegar
2 teaspoons honey
Kosher salt and freshly ground black pepper
Heat 2 tablespoons of the oil in a medium sauté pan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the red peppers, ½ cup water, and the saffron and bring to a simmer. Cook until the peppers are very soft and the liquid has reduced slightly, 8 to 10 minutes.
Transfer the mixture to a blender, add the vinegar, honey, and remaining 6 tablespoons oil and blend until smooth. Season with salt and pepper to taste. If the mixture is too thick to pour, thin it out with a little water. The sauce can be kept refrigerated, covered, for up to 2 days. Bring to room temperature before serving.
Grilled Tuna Niçoise Sandwich
The classic version of this sandwich, which originated in Nice, France, is made with canned tuna, which is delicious, but I love the taste of fresh tuna that has been slightly charred and flaked with a fork. There are a couple of rules to follow when making the sandwich: use a good crusty roll that will hold up to the oil in the dressing, because the longer you let this sandwich sit, the more the flavors soak into the bread, and the better the result. And while I normally cook my tuna to medium-rare, for this recipe, you definitely need to cook it all the way through so that it will flake properly. Don’t worry about the tuna being dry; the other ingredients will lend it flavor and moisture.
Serves 2 to 4
3 (8-ounce) tuna steaks
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 small red onion, halved and thinly sliced
¾ cup grape or cherry tomatoes, halved