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Categories:Viewed: 8 - Published at: 2 years ago
Ingredients
- Four 8-ounce tuna steaks, 1 inch thick
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 12 spring onions, white and green parts, tops trimmed
- 1/2 cup Provencal Vinaigrette (page 240)
Method
- Pat the tuna dry with paper towels and rub with 2 tablespoons of the oil.
- Sprinkle both sides of the tuna with a fair amount of salt and pepperyou should see the seasoning on the fish.
- Coat the onions in the remaining tablespoon of oil and season them with salt and pepper.
- Preheat an outdoor gas or charcoal grill until very hot or put a grill pan or cast-iron skillet over medium-high heat.
- Lay the tuna steaks on the grill and sear for 2 to 3 minutes on each side, rotating halfway through cooking to mark them.
- As the tuna cooks, the red meat will become whiter; grill for a total of 5 to 6 minutes for medium-rare.
- A minute or two before the tuna is cooked, toss the spring onions on the grill and char them, turning often so they soften a bit but dont burn.
- To serve, transfer the tuna to a cutting board and cut on a slight angle into 1-inch slices.
- Fan the pieces on 4 dinner plates, spoon the vinaigrette on top, and serve the spring onions on the side.
