Sauces & Marinades / Seafood / Uncategorized

Grilled tuna w/ grilled ratatouille-wild rice & deconstructed pesto

Rare tuna. Oh baby.

The best thing about cooking tuna as a food blogger is taking its picture. Seriously. I can’t stand taking pictures of my food because, most of the time, it’s the hardest part. But there’s nothing more satisfying than taking a picture of beautifully cooked, rare tuna.

Well, maybe eating it.

This is a healthy one I saw on Bobby Flay’s Barbecue Addiction on Food Network, our go to weekend show at the house for spring and summer fun, with irresponsible drinking on the back deck. The original recipe calls for couscous, but the lady is not a big fan of that, so I went with the always enjoyable box of wild rice and cooked that per its instructions. So when that part comes up, read the box.


Recipes adapted from Bobby Flay
Serves 4

1 cup wild rice
1-1/4 cups vegetable stock
salt and pepper
2 Japanese eggplants, halved
2 zucchini, halved
2 yellow squash, halved
1 red onion, cut into thick slices
canola oil
1 pint grape tomatoes
2 tuna steaks, each about 1 1/2 inches thick
1 cup basil leaves, roughly chopped
1/3 cup toasted pine nuts
3 cloves garlic, minced
1/4 cup grated Parmesan cheese
1/4 cup olive oil
1 lemon, zest and juice

Cook the rice.

Ok, now for the main event of this post: brush the eggplant, zucchini and red onions with a little canola oil and season them. Cook them over medium-high. On the other side of the grill, brush and season the tomatoes and grill the in a basket or tray. When all of the vegetables are charred, remove from heat. Cut the eggplant, zucchini and onion into large chunks, and set everything aside.

Brush and season the tuna, then cook for a minute or two on each side.

Toss the chopped vegetables with the rice, basil, pine nuts, garlic, Parmesan, olive oil and lemon. Season and then plate the mixture. Then, cut the tuna into thick slices, then arrange on top of the rice mixture. Finish with olive oil, and garnish with basil.



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