This recipe is a recent discovery. I’ve only made it once or twice but honestly it was love at first bite! Tuna is a favourite fish of mine, not the canned type, but fresh thick steaks which I like best cooked medium rare so that they are still pink in the middle. Regardless of how you like your fish cooked, this dish is absolutely delicious - healthy, fresh and bright. Do yourself a favour and give it a try. This is a great one for those upcoming warmer months!
2 tablespoons white wine
1/3 cup balsamic vinegar
2 teaspoons sugar
225g (1/2 pound) ripe fresh tomatoes, cut into 1/2-inch dice
2 teaspoons olive oil
115g (1/4 pound) haricots verts or green beans, stem ends trimmed
1/3 teaspoon fresh lemon juice
2 170g (6-ounce), 1-inch-thick, fresh tuna steaks
1/8 cup loosely packed basil leaves, very thinly sliced
- Combine wine, vinegar, sugar in a small saucepan over medium-high heat. Simmer until slightly thickened and syrupy, approximately 10 minutes. Remove from heat, and set aside.
- Combine tomatoes and 1 teaspoon olive oil in a medium bowl. Season with salt and pepper. Toss, and set aside
- Heat grill to medium hot. Combine haricots verts, lemon juice, remaining teaspoon olive oil, season with salt and pepper; toss well. Arrange beans on the grill and cook, turning, until just limp and lightly charred, 2 to 4 minutes. Transfer to a serving platter.
- Season tuna steaks on all sides. Brush wine-and-vinegar mixture on tops and sides of steaks and place, glazed side down, on grill. Grill, brushing with more glaze, until lightly charred, about 3 minutes per side for rare, 6 to 7 for well done. Transfer to serving platter with beans.
- Add basil to tomatoes, toss, and spoon over tuna. Serve immediately.