Recipe courtesy of Reed Hearon
Episode: San Francisco
Total:
25 min
Active:
5 min
Yield:
1 serving
Level:
None

Ingredients

Directions

Slice the tuna in three thin paillards and marinate in the white wine, thyme, salt, and pepper. Lightly coat the radicchio wedges in salt, pepper and olive oil and grill until tender and slightly charred. Grill the pancetta until caramelized and crispy. Dice and set aside. Place radicchio in a bowl with the pancetta, green olives, balsamic and a drizzle of olive oil and toss to coat. Grill the lemon wedge. Grill the paillards of tuna on one side only until cooked to medium rare. Place radicchio salad in the center of the plate then add the tuna. Garnish with a drizzle of the marinade and top with the grilled lemon.

More from:

Summer Seafood

IDEAS YOU'LL LOVE

Grilled Tuna Steaks

Recipe courtesy of Ina Garten

Tuna Salad

Recipe courtesy of Ina Garten

Grilled Herb Shrimp

Recipe courtesy of Ina Garten

Asian Grilled Salmon

Recipe courtesy of Ina Garten

Grilled Pork Chops

Recipe courtesy of The Neelys

Herb-Marinated Pork Tenderloins

Recipe courtesy of Ina Garten

Marinated Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Grilled Thai Beef Salad

Recipe courtesy of Ellie Krieger

Grilled Asparagus Spears

Recipe courtesy of Bob Blumer

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking