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Grilled Tuna Steak with Charred Corn Vinaigrette

Source: The Deen Bros. Get Fired Up by Jamie Deen, Bobby Dean, and Mellissa Clark
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Rating: 5   Reviews: 2 See Reviews
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  4 servings
Tuna steaks are probably the easiest fish to grill. The preparation is similar to a beef steak: Simply place over the heat and flip once. Make the tuna steak with this charred corn vinaigrette for an impressive meal that you can pull together in a matter of minutes. The vinaigrette also pairs well with grilled or roasted chicken.
For the vinaigrette:
1 cup grilled corn kernels, cut from 1 cob
1/4 cup olive oil
2 tablespoons finely chopped fresh basil
2 teaspoons white wine vinegar
1 teaspoon finely chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the tuna:
2 teaspoons white wine vinegar
2 teaspoons honey
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Four 6- to 8-ounce yellowfin tuna steaks, rinsed and patted dry
Grilled Tuna Steak with Charred Corn Vinaigrette Recipe at
To make the vinaigrette, in a small bowl, whisk together the corn, olive oil, basil, vinegar, garlic, salt, and pepper.

To make the tuna, in a wide, shallow bowl, whisk the vinegar with the honey until the honey dissolves. Whisk in the olive oil, salt and pepper. Place the tuna steaks in the vinegar mixture and turn to coat.

Preheat the grill to medium-high heat and brush the grate with oil or spray with nonstick cooking spray.

Transfer the tuna steaks to the grill. Close the cover and cook to the desired doneness, 1 1/2 to 2 minutes per side for medium-rare.

Serve the tuna with the corn vinaigrette spooned on top.

Recipe reprinted by permission of Random House. All rights reserved.
Date Added: 06/23/2011
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Rating: 5
by: CHARLES, PA Reviewed: 09/14/2014
I haven't but I will shortly, it looks advised on the East Coast a daily 3 fish(yellowfin)limit has been in effect for years...try longfin or bigeye tuna-both East & West coasts aren't overfished.
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