Recipe courtesy of Sunny Anderson
Sunny's Easy Grilled Tuna with Blackberry Glaze and Minty Grilled Asparagus Salad
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 510
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 5 g
- Sugar
- 26 g
- Protein
- 60 g
- Cholesterol
- 88 mg
- Sodium
- 1037 mg
Tuna is accessible at home if you keep it simple. I usually pull a jar of preserves and loosen it with some citrus as a great place to start. There are so many combinations; I also love raspberry and orange juice. Here I share blackberry and lemon juice. While the grill is out, you might as well grill some veggies and toss them in some fresh herbs. Turn my grilled asparagus into a salad with the alternative at the end of this recipe.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 510
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 5 g
- Sugar
- 26 g
- Protein
- 60 g
- Cholesterol
- 88 mg
- Sodium
- 1037 mg
Ingredients
Glaze:
Tuna:
Asparagus:
Topping:
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Directions
- For the glaze: In a saucepot on medium heat, add the preserves, lemon zest, juice and honey and bring to a gentle simmer. Taste and season with a pinch of salt and several grinds of coarse black pepper.
- For the tuna: Heat a grill or grill pan to high heat.
- Brush the tuna steaks lightly with olive oil and sprinkle on all sides with salt and pepper. Place the tuna steaks on the grill and cook on one side until the steaks release easily, about 3 minutes. Flip and brush the cooked side of the tuna with the blackberry glaze. Cook for another 3 minutes, then remove from the grill. Serve warm, at room temperature or cold with a sprinkle of chives.
- For the asparagus: Brush the asparagus with the oil and place directly on a grill or grill pan on medium-high heat.
- For the topping: Meanwhile, in a bowl, whisk together the honey, lemon juice and garlic. Season with salt and pepper, then stir in the mint and scallion. Finish grilling the asparagus by flipping until all sides are charred and the asparagus is tender, but still has structure. Remove to a plate, then drizzle the sauce over the top and finish with a sprinkle of hazelnuts. An alternate way of serving is to roughly chop the asparagus after grilling and tossing it in a bowl with the topping and finishing with a sprinkle of the hazelnuts and halved blackberries.
