Fabulicious!: Fast & Fit by Teresa Giudice

Author:Teresa Giudice
Language: eng
Format: epub, mobi
ISBN: 9780762445622
Publisher: Running Press

Grilled Tuna with Asparagus

Makes 4 servings

Tuna is very lean and can dry out very quickly when it’s overcooked (that’s why so many people eat it raw). This is my exception to the don’t-grill-over-high-heat rule. You don’t want to always grill over high heat, but in the case of a tuna steak, it’s perfect because it sears the outside quickly, keeping the inside moist.

3 tablespoons extra-virgin olive oil, divided

4 garlic cloves, halved

1 medium onion, finely chopped

1 ripe plum tomato, seeded and cut into ½-inch dice

1 tablespoon finely chopped fresh oregano

¾ teaspoon salt, divided

½ teaspoon freshly ground black pepper, divided

4 (6-ounce) tuna steaks

1 pound thin asparagus, woody stems snapped off

Lemon wedges for serving

1. Prepare a grill for direct cooking over high heat.

2. Heat 1 tablespoon of oil with the garlic in a medium skillet over medium heat until the garlic begins to color, about 1 minute. Add the onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the tomato and oregano and cook until the tomato is heated through, about 1 minute. Season with ¼ teaspoon of salt and ¼ teaspoon of pepper. Set aside.

3. Brush the tuna on both sides with 1 tablespoon of oil, and season with ¼ teaspoon salt and the remaining ¼ teaspoon pepper.

4. Toss the asparagus with the remaining tablespoon of oil in a large bowl. Place the tuna on the grill. Lay the asparagus on the grill, perpendicular to the grid. Cover with the lid. Grill, until the undersides are seared with grill marks, about 2½ minutes. Flip the tuna over and roll the asparagus to its other side. Cover and grill until the tuna is medium-rare (pierce in the center with the tip of a small sharp knife to check) and the asparagus is crisp-tender, about 2½ minutes more. If the tuna is done before the asparagus (or vice versa), just remove it to a platter and tent with aluminum foil to keep warm.

5. Transfer the asparagus to a platter and season with the remaining ¼ teaspoon salt. Top with the tuna. Spoon the warm onion mixture over each tuna steak, add the lemon wedges, and serve hot.

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