Grilled Tuna Steak with Spring Onions and Provençal Vinaigrette
Recipe Servings: 4 portions
Recipe Preparation Time: 10 minutes
Recipe Cook Time: 10 minutes
4, 8-ounce tuna steaks, 1-inch thick
3 tablespoons Lucini® Organic Limited Reserve® Extra Virgin Olive Oil
Kosher salt and freshly ground black pepper
12 spring onions, white and green parts, tops trimmed
½ cup Provençal Vinaigrette
Pat the tuna dry with paper towels and rub 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 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. 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 for 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 but 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.
Recipient of the coveted James Beard award for “Best New Chef: South,” Chef Michael Schwartz of the hit Miami Design District restaurant, Michael’s Genuine Food & Drink, is a firm believer in the “farm-to-table” movement. Chef Schwartz is recognized for his straightforward, ingredient-driven cuisine, as well as his commitment to supporting local farmers and has recently launched his first cookbook, Michael’s Genuine Food: Down to Earth Cooking for People Who Love to Eat.