- Four 8-ounce tuna steaks, 1 inch thick
- 3 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 12 spring onions, white and green parts, tops trimmed
- 1/2 cup Provençal Vinaigrette (recipe follows)
Pat the tuna dry with paper towels and rub the fish with 2 tablespoons of the oil. Sprinkle both sides of the tuna with a fair amount of salt and pepper – you should see the seasoning on the fish. Coat the onions in the remaining tablespoon of oil and season them also with salt and pepper.
Preheat an outdoor gas or charcoal grill until very hot or put a grill pan or cast-iron skillet over medium-high heat on the stove. Lay the tuna steaks on the grill and sear for 2 to 3 minutes on each side, rotating halfway through cooking to “mark” them. As the tuna cooks, the red meat will become whiter; grill a total of 5 to 6 minutes for medium-rare. A minute or two before the tuna is cooked, toss the spring onions on the grill and char them, turning often so they soften a bit and don’t burn.
To serve, transfer the tuna to a cutting board and cut on a slight angle into 1-inch slices. Fan the pieces on 4 dinner plates, spoon the vinaigrette on top, and serve the spring onions on the side.
Makes 2 cups
- 1 beefsteak tomato, seeded and finely diced
- 12 pitted green olives, such as Manzanilla, finely diced
- 1 small jarred roasted red pepper, rinsed and chopped
- 2 shallots, minced
- 1/4 cup capers, drained and rinsed
- 1/2 teaspoon chopped fresh thyme
- Finely grated zest and juice of 1/2 lemon
- 1 1/2 teaspoons sherry vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
In a mixing bowl, combine the tomatoes, olives, peppers, shallots, capers, thyme, lemon zest and juice, vinegar, and oil. Fold the ingredients together gently but thoroughly. Season with salt and pepper. Can be made 1 day ahead before serving and keeps for 7 days covered in the refrigerator.
Created by Chef Michael Schwartz