Home » 4th of July & BBQ » 4th of July Summer BBQ » 4th of July BBQ Seafood Grilled Tuna with Borlotti, Onion Pickles and Pepper Mustard |
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| Posted on 2008-06-19 |
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Ingredients1 lg. red onion, sliced into 1/4-inch thick rounds1/2 cup plus 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. plus 1/4 cup extra-virgin olive oil 1/4 cup Dijon mustard 1 tbsp. cayenne pepper 4 tuna steaks (6 oz. each) 2 bunches rucola, washed, stemmed, and spun dry Salt, to taste Freshly ground black pepper, to taste |
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DirectionsPreheat 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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