Grilled Tuna with Curry Vinaigrette and Chili Oil

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A recipe accompanying a story on: Flaky or Steaky? A Top Chef’s Tips on Cooking Fish 8 Different Ways

Grilled Tuna with Curry Vinaigrette and Chili Oil

Grilled Tuna with Curry Vinaigrette and Chili Oil

Yield: 4 servings.

Ingredients

  • For the chili oil
  • 1 cup olive oil
  • 1 tablespoon chili powder
  • 1 clove garlic
  • For the vinaigrette
  • 1 egg yolk
  • 1 teaspoon of Dijon mustard
  • 1 teaspoon of minced shallots
  • 1/4 cup white wine vinegar
  • 1 tablespoon curry powder
  • 1 1/2 cups grapeseed oil
  • Salt and pepper
  • For the tuna4 (1-inch thick) tuna steaks
  • Olive oil, salt and pepper

Instructions

  1. Start the day before: in a glass jar, combine the olive oil, chili powder and garlic clove and let them sit overnight in a dark place.
  2. To make the vinaigrette: combine the egg yolk, mustard, shallots, vinegar, curry powder, salt and pepper in a blender. With the blender running on low, slowly add the grapeseed oil until it is emulsified. Set the vinaigrette aside.
  3. To make the tuna: Prepare your grill for direct cooking over the coals or flame. Brush the tuna with olive oil and season with salt and pepper. Sear for 2 minutes per side for rare; 3 to 4 minutes for medium rare to medium.
  4. To serve: Brian Galvin likes to serve this dish in a bowl with sauteed spinach. Place the tuna on top of the spinach, spoon the vinaigrette around the spinach and fish and drizzle with chili oil to finish.
http://food.lohudblogs.com/2012/02/23/grilled-tuna-curry-vinaigrette-chili-oil/

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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