Grilled Tuna Nicoise (Robert Irvine) |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
Ingredients:
2 cups chianti |
2 tablespoons white balsamic vinegar |
1 teaspoon granulated sugar |
2 tablespoons grapeseed oil |
6 (6 to 7-ounce) tuna steaks |
salt and freshly ground black pepper |
1/2 cup diced tomatoes |
3 tablespoons capers, drained |
1/4 cup pitted kalamata olives |
1 tablespoon minced garlic |
2 tablespoons thinly sliced fresh basil |
1 tablespoon minced fresh parsley |
1 pound orzo pasta, cooked |
1 cup spinach leaves |
1/2 cup (1 stick) unsalted butter, at room temperature |
1/4 cup cooked and thinly sliced pancetta |
1/4 cup grated parmesan |
Directions:
1. For the glaze: In a small saucepan over medium heat, cook the Chianti, vinegar, and sugar for 20 to 30 minutes, or until reduced by 80-percent total volume. Hold at room temperature.
2. For the tuna: Heat the oil in a large saute pan over high heat. Season the steaks with salt and pepper on both sides and add to the hot pan in 2 batches. Cook for 2 to 3 minutes. Flip the steaks, reduce the heat to medium-high, and cook for an additional 2 minutes. Remove the steaks from the pan and let rest for 5 minutes. Slice the steaks on the bias, 1-inch thick. Reserve the pan for the pasta.
3. For the pasta: Add the tomatoes, capers, olives, garlic, basil, and parsley to the pan and cook for 2 minutes. Add the orzo and spinach and cook for an additional minute. Remove from the heat and stir in the butter to finish the sauce.
4. To serve: Spoon the orzo onto plates, top with tuna, Parmesan, and pancetta, and drizzle with the Chianti glaze.
|
|