Grilled Tuna with Borlotti, Onion Pickles and Pepper Mustard

Time

Yield

4 servings

Ingredients

Ingredients

1 lg. red onion, sliced into 1/4-inch thick rounds
1/2 cup red wine vinegar
4 tbsp. red wine vinegar
1 tbsp. balsamic vinegar
1/2 cup water
1/4 cup sugar
2 tbsp. salt
1 cup cooked cranberry (borlotti) beans
2 tbsp. finely chopped fresh thyme leaves
1 clove garlic, thinly sliced
3 tbsp. extra-virgin olive oil
1/4 cup extra-virgin olive oil
1/4 cup Dijon mustard
1 tbsp. cayenne pepper
4 (6 oz. each) tuna steaks
2 bunches rucola, washed, stemmed, and spun dry
Salt, to taste
Freshly ground black pepper, to taste

Instructions

Preheat grill or broiler. In a mixing bowl, place sliced onion, 1/2 cup red wine vinegar, balsamic vinegar, 1/2 cup water, sugar and 2 tbsp. salt and mix well. Allow to stand 1 hour, drain and set aside.

Mix cranberry beans, thyme, garlic and 3 tbsp. extra-virgin olive oil and set aside.

In blender, mix Dijon mustard, cayenne, remaining 4 tbsp. red wine vinegar and 1/4 cup extra-virgin olive oil until smooth, remove and set aside.

Rub tuna steaks with salt and pepper and place on grill or under broiler and cook until medium-rare (3 to 4 minutes per side).

Toss arugula with bean mixture to coat and divide among 4 plates. Place pickled onion rounds around border. Place hot tuna in center of plate, drizzle with the mustard sauce and serve. Season lightly with salt and pepper.

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