Wednesday, May 23, 2007

Sorry Mom...

Mom and I were at the store a while back and while standing in line to check out, the May issue of Cooking Light started calling to Mom with its cover of a gorgeously grilled tuna steak and white bean salad.
Mom gave in, and since then has made a few things from in it. She wanted to make the tuna, but on Sunday I decided to make it Wednesday, even though I knew Mom would be out of town.Fortunately, its worth making again. The salad part at least (with maybe a bit more dressing); the tuna wasn't bad, I just didn't really like it, though maybe it was a bit overcooked. But I was too scared to cook the tuna, and they weren't cut very evenly. I also left them in the marinade a bit too long.

Grilled Tuna with White Bean and Charred Onion Salad
from Cooking Light May 2007
Serves 4

Tuna :
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon olive oil
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
4 (6-ounce) tuna steaks

1 medium Vidalia or other sweet onion, cut into 1/4-inch-thick slices
olive oil
3 tablespoons red wine vinegar
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Dijon mustard
1 garlic clove, minced
1/2 cup chopped seeded peeled cucumber
1/4 cup chopped flat-leaf parsley
1 tablespoon capers
1 (15-ounce) can cannellini beans, rinsed and drained
6 cups mixed salad greens

Prepare grill.

Combine the first 6 ingredients in a large zip-top plastic bag. Add tuna to bag; seal. Marinate in refrigerator 30 minutes, turning once. Remove tuna from bag; discard marinade.

Place onion slices on grill rack and brush one side of each with olive oil; grill 5 minutes on each side or until tender. Cool and chop.

Place tuna on grill rack. Grill 2 minutes on each side or until desired degree of doneness.

Combine vinegar and next 5 ingredients (through garlic) in a large bowl, stirring with a whisk until blended. Add onion, cucumber, parsley, capers, and beans to vinegar mixture; toss to coat. Arrange 1 1/2 cups salad greens on each of 4 plates. Top each serving with about 1/2 cup onion mixture and 1 tuna steak.

No comments: