A recipe accompanying a story on: Flaky or Steaky? A Top Chef’s Tips on Cooking Fish 8 Different Ways
Yield: 4 servings.
- 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
- 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.
- 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.
- 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.
- 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.