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Grilled Tuna & Sauteed Cherry Tomatoes




Source of Recipe


Cooks


List of Ingredients




4 tuna steaks (about 3/4-inch thick and 8 ounces each)
3 tablespoons extra-virgin olive oil
Salt and ground black pepper



Recipe



1. Place tuna and oil in gallon-sized zipper-lock plastic bag; seal bag and refrigerate until fish has marinated fully, at least 1 and up to 24 hours.

2. Meanwhile, spread one large chimney's worth, about 5 quarts, hardwood charcoal or charcoal briquettes over 2/3 of grill bottom. Refill chimney with charcoal, position on charcoal layer in grill, and ignite. Burn until charcoal in chimney is blazing, 5 to 8 minutes. Dump burning coals onto unlit charcoal, position grill rack over fire, and burn until all charcoal is completely covered with thin coating of light gray ash and fire is very hot (you can hold your hand 5 inches above grill surface for 1 to 2 seconds),
20 to 30 minutes more.

3. Remove tuna from bag; season both sides of each steak with salt and pepper. Grill over direct heat until well seared and grill marks appear, about 1 1/2 minutes. Flip steaks over and grill on second side until fish is cooked to medium (opaque throughout, yet translucent at very center when checked with point of paring knife), 1 to 1 1/2 minutes longer. Serve immediately.

---Sautéed Cherry Tomatoes ---
From: Perfect Vegetables (August 2003)
Serves 4

If the cherry tomatoes are especially sweet, you may want to reduce or omit the sugar. Serve this juicy side dish with fish or chicken (especially a dish that could use extra moisture) or with beef.

1 tablespoon extra-virgin olive oil
4 cups (2 pints) cherry tomatoes, halved unless very small
2 teaspoons sugar
1 medium clove garlic, minced or pressed through a garlic press
2 tablespoons thinly sliced fresh basil leaves
Salt and ground black pepper

Heat the oil in a large skillet over medium-high heat until almost smoking. Mix the tomatoes and sugar in a medium bowl and add them to the hot oil. (Do not mix the tomatoes ahead of time or you will draw out their juices.) Cook for 1 minute, tossing frequently. Stir in the garlic and cook for another 30 seconds. Remove the pan from the heat, add the basil, and season with salt and pepper to taste.
Serve immediately.