Help! Need quick & easy sauce for grilled tuna steaks
I've been craving a grilled tuna steak. Simple, right? Well, I want to prepare it properly (cooked rare), but the catch is that Mrs. Nut doesn't really warm up to the idea of seafood that hasn't been cooked until the edges start to curl from dryness. I won't do that to a tuna steak, while I do usually relent to her request when grilling simple fillets of tilapia or some such...
Anyway, I thought if I could just grill the tuna properly, but prepare a quick little sauce to complement the fish, maybe the Mrs. would appreciate the dish. Here's the kicker: we're both on the Weight Watchers plan (being a foodie has its consequences) and whatever sauce I come up with has to be very low-cal & simple. I bought the fish today & will be grilling it tonight come Hell or high water. I was thinking of something sorta ginger-soy inspired...anyone got any ideas?
If you can't find a sauce that will work, marinate her steak in some Extra Virgin Olive Oil for 20 minutes or so before you cook it. That should keep it moist even if you cook it medium well to well. Just be careful for flare ups. Possibly butterfly the steak so that you have thinner pieces that will cook in the same time that it take for your thicker steak to cook to rare/medium-rare.
Tuna Steaks Puttanesca
Rough and rusty, this fairly intense sauce goes famously well with pasta, but this version is really enthralling on tuna. I like my tuna red rare, if not actually raw, but you should sauté the tuna to your liking. This sauce also works well with salmon or even swordfishi steaks. Be sure to pit your own kalamata olives. Pre-pitted olives are soggy and silly.
4 tablespoons good olive oil
4 garlic cloves, pressed into a glass measure,
covered with 1 tablespoon water
Droplets of Tabasco sauce, to taste
8 anchovy filets, rinsed well and finely chopped
1 tablespoon fresh marjoram or oregano leaves
2 teaspoons finely grated lemon zest
2 teaspoons balsamic vinegar
1/4 cup dry white vermouth
1/2 cup fish or chicken stock
1 medium ripe tomato, skinned and diced,
or 1 cup canned diced tomato
1 tablespoon tomato paste
3/4 cup kalamata olives, pitted and coarsely chopped
2 tablespoons capers, rinsed
4 thick tuna steaks
In a saucepan, heat 2 tablespoons of the olive oil over medium heat until it rolls easily across the pan. Add the garlic/water mixture, Tabasco to taste, and the chopped anchovies. Stir for 3 minutes. Add the marjoram, lemon zest, balsamic, vermouth, and broth. Add the tomato, tomato paste, olives, and capers and simmer the sauce over medium-low heat for 10 minutes. Off heat, puree the sauce roughly with an immersion blender, pulsing just until a rough-and-tumble sauce is created.
In a skillet large enough to hold the tuna steaks in a single layer, heat the remaining 2 tablespoons of olive oil over medium-high heat. Sear the tuna on each side for 1 minute. Continue cooking and turning (or not) until the tuna reaches your desired level of doneness.
Serve the tuna steaks dribbled generously with the sauce.
Yield: 4 servings