Food recipes
Grilled Tuna Steak with White Bean Arugula Salad and Anchovy Dressing
Grilled Tuna Steak with White Bean Arugula Salad and Anchovy Dressing
Grilling tuna is one of my favourite ways to enjoy this filet mignon of the sea. Tuna’s rich fattiness and luxurious texture allow it to grill as easily as any meat, and it’s at its best when its centre stays cool. Tuna’s big grill flavours work well with other strong flavours, like briny anchovy dressing over a rich white bean salad tossed with sharp, peppery arugula.
Serves 4
Ingredients:
1 cup (250 mL) dried white beans, soaked overnight in 2 cups (500 mL) of water, or
1 can (14 ounces/398 mL) white beans, rinsed and drained
8 oil-packed anchovies, drained and patted dry
The zest and juice of 1 lemon
2 tablespoons (30 mL) olive oil
1 tablespoon (15 mL) grainy mustard
2 handfuls of arugula leaves (about 4 ounces/125 g)
2 green onions, thinly sliced
A sprinkle or two of salt and lots of freshly ground pepper
4 fresh tuna steaks (each 8 ounces/250 g and at least 1 inch/2.5 cm thick), patted dry
1/4 cup (60 mL) olive oil
Directions:
1. If you’re using dried beans, simmer them until tender, about an hour and possibly longer. Drain and set aside while you ready the salad. In a salad bowl, mash the anchovies into a thick paste with a fork. Add the lemon zest, lemon juice, oil, and mustard, then continue mashing until you form a smooth dressing. Season to your taste with salt and pepper. Add the beans and toss until they’re thoroughly coated with the dressing. Top with the arugula and green onions but—for maximum crispiness—wait until just before serving to toss them with the marinating beans.
2. Prepare and preheat your grill to its highest setting.
3. Rub the tuna steaks with the olive oil. Lightly season the fish to your taste with salt and pepper. Grill, turning once, until the fish is cooked to your liking, 3 to 5 minutes per side for rare, 5 to 7 minutes for medium. Finish tossing the salad, then portion onto 4 plates and top with a slab of grilled tuna. Serve and share!
Tip:
Several types of fresh tuna are typically available from your fishmonger. The most common choice is bigeye or ahi, which is prized for its bright red flesh and rich flavour. Yellowfin is paler and also commonly available. Bluefin, the richest and meatiest of all, is rarely seen in markets, as most ends up in the hands of high-end sushi chefs or on a fast ride to the fish markets of Japan.
Grilling tuna is one of my favourite ways to enjoy this filet mignon of the sea. Tuna’s rich fattiness and luxurious texture allow it to grill as easily as any meat, and it’s at its best when its centre stays cool. Tuna’s big grill flavours work well with other strong flavours, like briny anchovy dressing over a rich white bean salad tossed with sharp, peppery arugula.
Serves 4
Ingredients:
1 cup (250 mL) dried white beans, soaked overnight in 2 cups (500 mL) of water, or
1 can (14 ounces/398 mL) white beans, rinsed and drained
8 oil-packed anchovies, drained and patted dry
The zest and juice of 1 lemon
2 tablespoons (30 mL) olive oil
1 tablespoon (15 mL) grainy mustard
2 handfuls of arugula leaves (about 4 ounces/125 g)
2 green onions, thinly sliced
A sprinkle or two of salt and lots of freshly ground pepper
4 fresh tuna steaks (each 8 ounces/250 g and at least 1 inch/2.5 cm thick), patted dry
1/4 cup (60 mL) olive oil
Directions:
1. If you’re using dried beans, simmer them until tender, about an hour and possibly longer. Drain and set aside while you ready the salad. In a salad bowl, mash the anchovies into a thick paste with a fork. Add the lemon zest, lemon juice, oil, and mustard, then continue mashing until you form a smooth dressing. Season to your taste with salt and pepper. Add the beans and toss until they’re thoroughly coated with the dressing. Top with the arugula and green onions but—for maximum crispiness—wait until just before serving to toss them with the marinating beans.
2. Prepare and preheat your grill to its highest setting.
3. Rub the tuna steaks with the olive oil. Lightly season the fish to your taste with salt and pepper. Grill, turning once, until the fish is cooked to your liking, 3 to 5 minutes per side for rare, 5 to 7 minutes for medium. Finish tossing the salad, then portion onto 4 plates and top with a slab of grilled tuna. Serve and share!
Tip:
Several types of fresh tuna are typically available from your fishmonger. The most common choice is bigeye or ahi, which is prized for its bright red flesh and rich flavour. Yellowfin is paler and also commonly available. Bluefin, the richest and meatiest of all, is rarely seen in markets, as most ends up in the hands of high-end sushi chefs or on a fast ride to the fish markets of Japan.
Printed from https://recipe.bluelayer.org/recipe/75963/grilled-tuna-steak-with-white-bean-arugula-salad-and-anchovy-dressing