Grilled Tuna Steak with Charred Corn Vinaigrette

1 Comment | Written on June 22, 2011 at 5:00 am , by Kristina Vanni

Yesterday was the longest day of the year, and in order to absorb every moment of sunlight, I decided to fire up the grill and enjoy dinner outside. I recently picked up a copy of The Deen Brother’s brand new cookbook, “Get Fired Up,” dedicated to grilling, tailgating and picnicking. So many recipes caught my eye, but this one in particular just said “make me…”

The charred corn vinaigrette tastes just as fresh and bright as a Sunday morning Farmer’s Market. The ahi tuna is so beautiful on it’s own that a simple glaze and quick sear is all it needs! I paired the dish with the Beringer Founder’s Estate Sauvignon Blanc and my Midsummer celebration was complete.

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I met Jamie and Bobby for the first time last year at the Beringer Great Steak Challenge in Napa. (In this photo we are inside the Beringer wine caves, explaining the darkness!) They are hosting the contest again this year and I encourage everyone to give it a shot. Those folks sure know how to throw a party, and the grand prize isn’t too shabby either!

Read all about it at http://www.greatsteakchallenge.com/ and submit by July 14th. Good luck! I would love to see some Better Recipes readers in the winners circle again this year!

Grilled Tuna Steak with Charred Corn Vinaigrette

For the Vinaigrette:
1 cup grilled corn kernels, cut from 1 cob
1/4 cup olive oil
2 Tablespoons finely chopped fresh basil
2 teaspoons white wine vinegar
1 teaspoon finely chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the Tuna:
2 teaspoons white wine vinegar
2 teaspoons honey
2 Tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Four 6-to-8-ounce yellowfin tuna steaks, rinsed and patted dry

To make the vinaigrette, in a small bowl, whisk together the corn, olive oil, basil, vinegar, garlic, salt, and pepper; set aside.
To make the tuna, in a wide shallow bowl, whisk the vinegar with the honey until the honey dissolves. Whisk in the olive oil, salt, and pepper. Place the tuna steaks in the vinegar mixture and turn to coat.
To prepare, preheat the grill to medium-high heat and brush the grate with oil or spray with nonstick cooking spray. Transfer the tuna steaks to the grill. Close the cover and cook to the desired doneness, 1-1/2 to 2 minutes per side for medium-rare. Serve the tuna steaks with the corn vinaigrette spooned on top. Serves 4.

(From the cookbook, “The Deen Brothers Get Fired Up,” by Jamie and Bobby Deen, and Melissa Clark)

This story is dedicated to Lisa Keys in honor of her son William Keys. Whether it is the longest day of the year or the shortest, Will’s light will always shine down upon us. Our thoughts are with Lisa and her family today and everyday.