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Grilled Blue Fin Tuna Recipe

Grilled Blue Fin Tuna Recipe

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Ingredients:

Serving

1 tbsp minced red onion
1 tsp extra-virgin olive oil , plus 1/2 cup
1/2 - oz golden raisins
1/4 cup sherry vinegar
1 tbsp dijon mustard
1/2 cup california black olives, drained
1/4 cup nicoise olives
1 - oz roasted garlic
4 pieces anchovies in oil
fresh ground black pepper
1 tbsp whole butter
4 large red bliss or assorted waxy potatoes, skin-on, washed
8 oz assorted summer beans, snipped
7 oz sushi grade tuna
8 red pear or cherry tomatoes
8 yellow pear or cherry tomatoes
4 tsp pitted nicoise olives
4 tsp pitted manzanilla olives
1/4 cup torn basil leaves
1/4 cup baby arugula, rinsed and dried
8 marinated white anchovies
sea salt and fresh ground pepper

Directions:

Begin by preparing the vinaigrette. Sweat the red onions in 1 teaspoon olive oil until tender add the golden raisins and the sherry vinegar, bring up to a boil, remove from heat, cover and let cool. To the blender add the mustard, olives, garlic, anchovies and add half the sherry liquid. Pulse to begin and add the remaining sherry liquid slowly. Once all ingredients are homogenous add the 1/2 cup olive oil in a slow and steady stream. Vinaigrette should be emulsified and able to coat the vegetables. Adjust with the fresh ground black pepper; the olives should provide sufficient salt.
Preheat a grill or grill pan.
In a 2-quart pot of cold water, add the whole butter, a pinch of salt and the
Potatoes, bring up to a simmer. Cook until fork tender, drain. While still warm slice each potato into 3 equal parts and toss in the vinaigrette. In a pot of salted boiling water blanch and shock the summer beans. Drain and slice down the center to expose the beans inside the pod. Slice the tomatoes lengthwise and hold.
Ten minutes before plating, lightly coat the tuna in the vinaigrette, before grilling. Cook the tuna to a recommended medium rare. While the tuna is cooking, toss the beans, tomatoes, olives and potato in the vinaigrette. Add, the greens just before plating. Check the seasoning and adjust. In a large bowl arrange a bed of the vegetables. Slice the tuna horizontally, exposing the center. Place in the center along with the white anchovies, sprinkle with sea salt, drizzle with olive oil and enjoy.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1074.27 Kcal (4498 kJ)
Calories from fat	349.99 Kcal
		% Daily Value*
Total Fat	38.89g	60%
Cholesterol	274.23mg	91%
Sodium	1570.13mg	65%
Potassium	1168.58mg	25%
Total Carbs	154.46g	51%
Sugars	92.26g	369%
Dietary Fiber	28.96g	116%
Protein	32.19g	64%
Vitamin C	59.6mg	99%
Vitamin A	2.4mg	81%
Iron	2mg	11%
Calcium	146.6mg	15%

Amount Per 100 g
Calories	115.64 Kcal (484 kJ)
Calories from fat	37.67 Kcal
		% Daily Value*
Total Fat	4.19g	60%
Cholesterol	29.52mg	91%
Sodium	169.01mg	65%
Potassium	125.79mg	25%
Total Carbs	16.63g	51%
Sugars	9.93g	369%
Dietary Fiber	3.12g	116%
Protein	3.46g	64%
Vitamin C	6.4mg	99%
Vitamin A	0.3mg	81%
Iron	0.2mg	11%
Calcium	15.8mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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