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Grilled Tuna with Mint Sauce
- Active Time 15m
- Total Time 30m
Fresh mint blends with garlic, vinegar and sugar for a room-temperature sweet-and-sour sauce that's traditional in England with roasted lamb—and is also perfect for a full-flavored fish like tuna. Serve the rather forceful sauce separately so that each person can decide how much or little to use.
Look for the lightest, leanest white you can find; anything else will have a tough time with the mint. Try a verdicchio-based wine from Italy or a vinho verde from Portugal.
- 1/2 cup chopped fresh mint
- 3 tablespoons water
- 2 tablespoons sugar
- 1/2 cup white wine vinegar
- 2 cloves garlic, minced
- 3/4 teaspoon salt
- 4 tuna steaks, about 1 inch thick (about 2 pounds in all)
- 1 tablespoon olive oil
- 1/4 teaspoon fresh-ground black pepper
Put 1/3 cup of the mint in a medium glass or stainless-steel bowl. In a small stainless-steel saucepan, bring the water to a simmer over moderate heat. Add the sugar and stir until completely dissolved. Stir in the vinegar, garlic and 1/4 teaspoon of the salt. Pour the mixture over the mint in the bowl. Let sit 15 minutes.
Light the grill or heat the broiler. Coat the tuna with the oil. Season with the remaining 1/2 teaspoon salt and the pepper. Cook the tuna for 4 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare.
Strain the mint sauce through a sieve into a sauceboat or serving bowl. Stir in the remaining mint. Pass the sauce with the fish.
Mackerel and salmon are both full-flavored enough to take on this sauce.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
293 calories; 6g total fat; 107mg cholesterol; 524mg sodium; 7g carbohydrates; 0g fiber; 50g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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