Grilled Tuna Steak with Spring Onions and Provencal Vinaigrette

1. 1

   Pat the tuna dry with paper towels and rub with 2 tablespoons of the oil.

2. 2

   Sprinkle both sides of the tuna with a fair amount of salt and pepperyou should see the seasoning on the fish.

3. 3

   Coat the onions in the remaining tablespoon of oil and season them with salt and pepper.

4. 4

   Preheat an outdoor gas or charcoal grill until very hot or put a grill pan or cast-iron skillet over medium-high heat.

5. 5

   Lay the tuna steaks on the grill and sear for 2 to 3 minutes on each side, rotating halfway through cooking to mark them.

6. 6

   As the tuna cooks, the red meat will become whiter; grill for a total of 5 to 6 minutes for medium-rare.

7. 7

   A minute or two before the tuna is cooked, toss the spring onions on the grill and char them, turning often so they soften a bit but dont burn.

8. 8

   To serve, transfer the tuna to a cutting board and cut on a slight angle into 1-inch slices.

9. 9

   Fan the pieces on 4 dinner plates, spoon the vinaigrette on top, and serve the spring onions on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.