Grilled Tuna With Vegetables

Recipe Ingredients

1		Asparagus
2		Fennel bulbs - quartered
1/2 lb	227g / 8oz	Snow peas
8		Boiling salted water
3		Bell peppers
1		Cherry tomatoes
4		Tuna steaks - (6 to 8 oz ea)
1/4 cup	59ml	Olive oil - for brushing
		Vinaigrette Sauce
1/2 cup	118ml	Fruity extra-virgin olive oil
1/4 cup	59ml	Red wine vinegar
1 tablespoon	15ml	Balsamic vinegar
2 teaspoons	10ml	Dijon mustard
1		Garlic clove - minced
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

Build hot charcoal fire; allow coals to burn down to glowing red.

Trim asparagus, fennel and snow peas. Blanch for 1 minute in the boiling water, then plunge into ice water to stop cooking. Drain and set aside.

Core and cut peppers into strips. Remove stems from tomatoes and leave whole. Set aside.

Lightly brush tuna steaks with oil. Grill until flesh registers 145 degrees (about 3 to 7 minutes per side, depending on thickness), turning once.

Place tuna steaks on hot platter. Surround with vegetables. Drizzle vinaigrette sauce over top.

To make vinaigrette sauce, combine oil, vinegars, mustard, garlic, salt and pepper. Mix well.

This recipe yields 6 servings.

Per serving: 466 calories; 29 g fat (4 g saturated fat; 56 percent calories from fat); 19.2 g carbohydrates; 58 mg cholesterol; 513 mg sodium; 34.4 g protein; 6.1 g fiber.

Source:
The Detroit News, 09-02-1999

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