Char-Grilled Tuna With Toasted Corn Vinaigrette And Avocado Salad
- Total Time
- About 1 hour 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2teaspoons grated lemon rind
- 1tablespoon chopped rosemary
- 2tablespoons chopped basil
- 2cloves garlic, peeled and minced
- 1teaspoon finely chopped ginger
- 43-by-3-by-2-inch cubes of fresh tuna, 6 ounces each
- ½teaspoon salt
- Freshly ground pepper to taste
- 2tablespoons olive oil
- ½cup olive oil
- ½cup fresh corn kernels
- ⅓cup minced red onion
- ⅓cup chopped scallions
- ¾teaspoon finely chopped fresh ginger
- 1small clove garlic, peeled and minced
- 2tablespoons balsamic vinegar
- 2tablespoons fresh orange juice
- ¾teaspoon chopped thyme
- 1½teaspoons chopped basil
- ¾teaspoon chopped cilantro, plus a few whole leaves for garnish
- Salt and freshly ground pepper to taste
- 4cups mixed salad greens
- 2avocados, peeled, halved, pitted and each half sliced in half lengthwise
The Tuna
The Vinaigrette
The Salad
Preparation
- Step 1
To make the tuna, combine the lemon rind, rosemary, basil, garlic and ginger in a large bowl and toss with the tuna. Let marinate at least 1 hour. Heat a grill, preferably using hard wood.
- Step 2
To make the vinaigrette, heat 2 tablespoons of the olive oil in a medium-size cast-iron skillet. Add the corn and cook until brown. Add the red onion and scallions and cook until translucent. Add the ginger and garlic and cook for 3 minutes. Stir in the vinegar and orange juice and remove from heat. Slowly stir in the remaining olive oil and the herbs. Season with salt and pepper. Let stand at room temperature.
- Step 3
To make the salad, divide the greens among 4 plates. Cut each piece of avocado lengthwise into thirds, leaving the narrow ends intact. Fanning out the slices, lean 2 slices against the outside of each salad.
- Step 4
When the grill is hot, season the tuna on both sides with the salt and pepper and brush with olive oil. Place on the grill and cook until tuna is charred on the outside and medium in the center, about 3 to 4 minutes per side. Remove from heat and slice each piece into quarters. Drape 4 slices of tuna across the top of each salad. Spoon the vinaigrette over the top, garnish with cilantro leaves and serve immediately.
Private Notes
Cooking Notes
I’ve been cooking this on special occasions since it first appeared in The Times years ago. The only change I make is to double or triple the corn relish recipe. The olive oil volume can remain at 1/2 cup, but all other ingredients in the corn vinaigrette are doubled or tripled. The corn relish is what makes this recipe special. It’s wonderful even when you’re forced to use frozen corn.
Adding lime juice and jalapeño would kick it up a notch.
This recipe was first in the NYT many years ago. It’s terrific and I have made it many times. You can easily double the corn relish. I have also made it with swordfish and it’s equally delicious.
I’ve been cooking this on special occasions since it first appeared in The Times years ago. The only change I make is to double or triple the corn relish recipe. The olive oil volume can remain at 1/2 cup, but all other ingredients in the corn vinaigrette are doubled or tripled. The corn relish is what makes this recipe special. It’s wonderful even when you’re forced to use frozen corn.
I’ve been cooking this on special occasions since it first appeared in The Times years ago. The only change I make is to double or triple the corn relish recipe; the olive oil volume stays relatively the same, but all other ingredients in the vinaigrette are doubled or tripled. Even with frozen corn, the relish is what makes the dish special. One of my favorite recipes of all time.
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