Fresh mint blends with garlic, vinegar and sugar for a room-temperature sweet-and-sour sauce that's traditional in England with roasted lamb—and 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.Plus: More Grilling Recipes and Tips

Food & Wine
March 2013

Gallery

Credit: © Melanie Acevedo

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Notes

Fish Alternatives Mackerel and salmon are both full-flavored enough to take on this sauce.

Suggested Pairing

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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