Grilled Tuna with Mint Sauce
- SERVINGS: 4
Fresh mint blends with garlic, vinegar and sugar for a room-temperature sweet-and-sour sauce that's traditional in England with roasted lamband is also perfect for a full-flavored fish like tuna. Serve the rather forceful sauce separately so that each person can decide how much or little to use.
- 1/2 cup chopped fresh mint
- 3 tablespoons water
- 2 tablespoons sugar
- 1/2 cup white-wine vinegar
- 2 cloves garlic, minced
- 3/4 teaspoon salt
- 4 tuna steaks, about 1 inch thick (about 2 pounds in all)
- 1 tablespoon olive oil
- 1/4 teaspoon fresh-ground black pepper
- Put 1/3 cup of the mint in a medium glass or stainless-steel bowl. In a small stainless-steel saucepan, bring the water to a simmer over moderate heat. Add the sugar and stir until completely dissolved. Stir in the vinegar, garlic, and 1/4 teaspoon of the salt. Pour the mixture over the mint in the bowl. Let sit 15 minutes.
- Light the grill or heat the broiler. Coat the tuna with the oil. Season with the remaining 1/2 teaspoon salt and the pepper. Cook the tuna for 4 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare.
- Strain the mint sauce through a sieve into a sauceboat or serving bowl. Stir in the remaining mint. Pass the sauce with the fish.
Look for the lightest, leanest white you can find; anything else will have a tough time with the mint. Try a Verdicchio-based wine from Italy or a Vinho Verde from Portugal.
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