Grilled Tuna With Red Wine Caper And Olive Saucethon Grille Au Jus De Raito Food

GRILLED TUNA AND PEPPERS WITH CAPER VINAIGRETTE

Steps:

• Prepare gas grill for cooking over direct high heat.
• While grill heats, cut peppers lengthwise into quarters, discarding stems and seeds. Trim ends so that quarters lie flat.
• Sprinkle tuna all over with 1 teaspoon salt and 1/2 teaspoon pepper. Cook tuna and peppers on lightly oiled grill rack, turning over once, until tuna is pink only in center and peppers are just tender, 4 to 6 minutes total (peppers may take longer than tuna). Transfer tuna and peppers as cooked to a serving plate.
• While tuna cooks, whisk together lemon juice, mustard, and remaining 1/4 teaspoon salt and 1/2 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in capers and parsley.
• Serve tuna topped with peppers and caper vinaigrette.

GRILLED TUNA

Steps:

• Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
• Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
• Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.

GRILLED TUNA WITH CAPERS AND TOMATO SAUCE

Steps:

• prepare a charcoal grill or preheat broiler.
• place the tuna on a flat dish and spoon 1 tablespoon oil over it.
• sprinkle with salt and pepper, red pepper flakes and thyme and spread well into the steaks.
• cover with plastic wrap and let stand at least 15 minutes before grilling heat the remaining tablespoon olive oil in a small skillet.
• add the capers and cook briefly over medium high heat.
• add the tomatoes, salt and pepper and lemon juice and cook for 5 minutes, keep warm.
• if using a grill, rub the rack lightly with olive oil.
• place the fish on the grill and cook for 3 minutes, then turn and cook for antoher 3 minutes for rare.
• if you wish the fish to vew more well done, cook longer on each side.
• if broiling place in pan and broil for 6 minutes for rare, turning once.
• remove fish and cut it into thin diagonal slices.
• to serve, divide the tomatoes among 4 warm plates.
• place the tuna slices on top and sprinkle with basil or parsley.

TUNA WITH CAPERS, OLIVES AND LEMON

Steps:

• In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
• Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.

GRILLED TUNA

Steps:

• In a small bowl, combine the first eight ingredients. Remove 1/3 cup to a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, over medium heat for 4-5 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved marinade.