If there was ever a fish perfect for the fire, tuna fits the grill. Anyone who has tried to turn a delicate fish fillet only to find it stuck to the grate will appreciate the firm flesh of a tuna steak.
Fresh tuna is ideal for rich spices. Soy and ginger lend an Asian flavor, maple syrup gives a hint of sweetness, and a salsa topping adds a Mexican flair. Start with fresh fish that has springy flesh and no fishy odor. Use caution; overcooking will quickly dry it.
Sardinia is an island off the coast of Italy where fishing is a way of life. When the tuna is running, most families have tuna for dinner many nights in a row. The tuna in this recipe is quickly seared for only a few minutes on each side, but you can cook it to your liking. And, any fish, such as swordfish, may be substituted for tuna.
Tuna and Tomatoes, Sardinian Style
Makes 4 servings
chefgeorgehirsch.com | From Adventures in Grilling cookbook, by George Hirsch with Marie Bianco
Four 6-8 ounce tuna steaks
4 Tablespoons olive oil
12 plum tomatoes cut vertically through the stem ends
1 onion, sliced
1/4 cup dry white wine
8 cloves caramelized garlic
4 Tablespoons chopped green olives
2 Tablespoons chopped fresh basil
Fresh ground black pepper
Preheat the grill to high.
Brush the tuna with 2 Tablespoons of olive oil, place it on a hot grill, and sear for two minutes on each side. Remove the tuna, set it aside, and keep it warm.
Preheat a sauté pan and add the remaining olive oil, garlic, onion, tomatoes, and olives. Cook for two minutes, and add white wine, basil, and black pepper. Stir the tomato mixture and add it to the warm tuna steaks.
TIP: Serve with a good chilled Sauvignon Blanc.
