Broiled Tuna with Corn Relish

1/4 cup balsamic vinegar
1½ teaspoons Dijon mustard
1/2 to 1 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons water
1¼ pounds tuna steaks, cut into 4 pieces
2 cups cooked corn kernels
1 cup chopped roasted red pepper
2 cups torn curly endive or chicory

To prepare the marinade, in a large zip close plastic bag, combine the vinegar, mustard, red pepper, salt, and pepper with the water; reserve 2 tablespoons of the mixture in a medium bowl.
Add the tuna to the bag and seal, squeezing out the air; turn to coat the tuna. Refrigerate, turning the bag occasionally, 1 hour.
Spray a nonstick baking sheet and the broiler rack with nonstick spray; preheat the broiler. Arrange the corn in a thin layer on the baking sheet. Broil 6 inches from the heat, stirring often, until the corn begins to brown, 2-4 minutes. Add the corn and roasted pepper to the reserved marinade in the bowl; set aside.
Drain and discard the marinade in the zip close bag; place the tuna on the broiler rack. Broil 6 inches from the heat, turning once, until browned on the outside but still juicy inside, 6-7 minutes on each side.
Divide the endive among 4 plates; top with the corn relish and tuna.

Makes 4 Servings

Teriyaki-Grilled Tuna with Water Chestnuts

Teriyaki-Grilled Tuna with Water Chestnuts

1/4 cup reduced sodium soy sauce
2 tablespoons rice-wine vinegar
2 tablespoons dry sherry
6 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
2 teaspoons honey
1/4 teaspoon freshly ground pepper
1 (8 ounce) can whole water chestnuts, drained
pounds tuna steaks, cut into 4 pieces

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Grilled Tuna Niçoise Salad

Grilled Tuna Niçoise Salad

Vinaigrette
2 tablespoons champagne vinegar
1 tablespoon fresh tarragon, chopped
1 teaspoon Dijon mustard
1 small shallot, minced
3/4 cup olive oil
sea salt, to taste
ground pepper, to taste
Tuna
16 ounces fresh tuna steak
olive oil cooking spray
Salad
1/2 pound green beans, trimmed, blanched
pounds small new potatoes
1/2 cup red onion, thinly sliced
1/2 cup pitted Niçoise olives
1 cup cherry tomatoes, halved
1 egg, hard boiled, peeled and quartered (optional)

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