Grilling year round for my Donovan cousins in California or my friend, Liz, in Hawaii is not a big deal. But grilling during spring in New England can be an interesting prospect. It is supposed to be spring, and we should be enjoying moderate temperatures but you would hardly know it is April by the weather we’ve been having lately! April showers are to be expected, but we’re getting hit with below freezing temps and snow. It seems like we’ve returned to winter. I know April snows are not unheard of, but after having temps nearly into the 70s back in February and March, snow seems a bit far fetched for April. Fortunately, the snow doesn’t stick around long. It is spring after all!
Despite the weather, we are getting out there to grill up steaks, pizzas, fish & vegetables. Or should I say, Eric is getting out there to grill it all! He prefers not to grill in winter – cooking outdoors in the snow and cold when it is dark out doesn’t appeal to him. Spring grilling this year is proving to be a bit of a challenge, but when the dish is good enough, braving the chilly weather is worth the hardship. Tuna with a ginger vinaigrette is one of those dishes.
Tuna with Ginger Vinaigrette
Tuna Steaks with Ginger Vinaigrette (adapted from foodandwine.com)
Time required: 30 minutes Servings: 4
Ingredients:
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 1 medium shallot, minced
- 1 teaspoon fresh ginger, minced
- 1/4 cup extra-virgin olive oil
- 1 tablespoon sesame oil
- 1/4 teaspoon ground black pepper
- 1 1/2 pounds of 1-inch-thick tuna steaks
- salt & pepper, to taste
- 2 teaspoons toasted white sesame seeds
- Lemon wedges, for serving
Directions:
In a small saucepan, simmer the soy sauce, vinegar, and shallot until the liquid is slightly reduced, about 3 minutes. Remove the vinaigrette from the heat, and stir in the ginger. Slowly whisk in the olive & sesame oils. Season the vinaigrette with the pepper. The vinaigrette can be made one day ahead of time and refrigerated overnight.
Whisk in the olive & sesame oils after the vinaigrette has cooked.
Season the tuna with salt and pepper.
Season the tuna before it goes on the grill.
Sear the tuna steaks over high heat on the grill, to desired doneness, 30 seconds per side for rare, up to 4-5 minutes per side for well done.
30 seconds per side will be rare and 4 or 5 minutes per side will be well done.
Transfer the steaks to a paper towel-lined plate to drain. Slice them against the grain and transfer them to individual serving plates. Drizzle the steaks with some of the vinaigrette and sprinkle each serving with sesame seeds. Serve with lemon wedges, the remaining vinaigrette and a grilled or steamed vegetable.
Grilled tuna!
It is wonderful to be back in grilling season! ~Linda
Tuna Steaks with Ginger Vinaigrette (adapted from foodandwine.com)
Time required: 30 minutes Servings: 4
Ingredients:
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 1 medium shallot, minced
- 1 teaspoon fresh ginger, minced
- 1/4 cup extra-virgin olive oil
- 1 tablespoon sesame oil
- 1/4 teaspoon ground black pepper
- 1 1/2 pounds of 1-inch-thick tuna steaks
- salt & pepper, to taste
- 2 teaspoons toasted white sesame seeds
- Lemon wedges, for serving
Directions:
In a small saucepan, simmer the soy sauce, vinegar, and shallot until the liquid is slightly reduced, about 3 minutes. Remove the vinaigrette from the heat, and stir in the ginger. Slowly whisk in the olive & sesame oils. Season the vinaigrette with the pepper. The vinaigrette can be made one day ahead of time and refrigerated overnight.
Season the tuna with salt and pepper. Sear the tuna steaks over high heat on the grill, to desired doneness, 30 seconds per side for rare, up to 4-5 minutes per side for well done. Transfer the steaks to a paper towel-lined plate to drain. Slice them against the grain and transfer them to individual serving plates. Drizzle the steaks with some of the vinaigrette and sprinkle each serving with sesame seeds. Serve with lemon wedges, the remaining vinaigrette and a grilled or steamed vegetable.