Ingredients
- 6 (5-ounce) portions yellowfin tuna
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Grilled Asparagus with Lemon-Olive Oil, recipe follows, for serving
- Oven Roasted Tomato Sauce, for serving
Directions
Season each piece of the tuna on both sides with the salt and pepper. Heat a grill to high and grill the tuna to the desired temperature.
Serve the tuna with the asparagus and tomato sauce
Grilled Asparagus with Lemon and Olive Oil:
- 1 pound large asparagus, woody ends trimmed*
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 3/4 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon fresh lemon juice
Preheat the grill to medium.
In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt, and pepper and toss.
Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and drizzle with olive oil, to taste. Cover with aluminum foil and let sit for 5 minutes before serving.
*NOTE: Large asparagus can be placed directly on the grill; smaller ones may fall through during cooking. If cooking thin asparagus, use a grill basket.
Oven-Roasted Tomato Sauce:
- 3 pounds Romanita tomatoes, cored*
- 1/2 cup extra-virgin olive oil
- 12 cloves garlic, peeled
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons chopped fresh oregano leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F.
In a large, 14-inch, oven proof frying pan, combine all of the ingredients. Stir to blend then transfer to the oven and cook until the tomatoes begin to caramelize, about 30 minutes. Remove the skillet from the oven and stir well. Return to the oven and continue to cook until further caramelized and much of the liquid has evaporated, about 30 minutes longer. Serve immediately. (Alternately, cool slightly, and transfer to a blender, in batches if necessary, and process sauce until coarsely pureed. If the sauce seems too thick, thin with a bit of water or chicken broth.)
*If Romanita tomatoes are unavailable, use a combination of Roma and grape tomatoes to approximate the sweetness of Romanitas, or use another type of sweet tomato, such as Amorosa.
To store, cool completely and refrigerate for up to 4 days in a nonreactive, airtight container.
The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres. If you prefer a less rustic sauce, puree completely as described above and strain.
Yield: about 4 cups sauce
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By mandleshandles_...
Spalding, MI
on August 18, 2011
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I've never made the tuna but the sauce earns all five stars on it's own! I use the 50/50 blend of romas and orange cherry tomatoes. I throw everything in a roasting pan, stir once half way through, and hit it with the emersion blender when it's done. What could be easier? It's incredibly sweet and flavorful, naturally.
By ryount_8123194
Indianapolis, IN
on August 02, 2010
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I just made the sauce using my garden tomatoes, garlic and herbs. I will add less red pepper next time. I added some shrimp and pasta and it became a special meal! This will become a favorite in my house.
By rbarlow_1672041
Port Orchard, WA
on August 10, 2009
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Ahi is always good if it is not overcooked and this one is no exception. The tomato sauce was good and I think the remnants are going on pizza tomorrow with a little mozzarella and basil..
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