Grilled Yellowfin Tuna With Sun-Dried Tomatoes And

Name: Grilled Yellowfin Tuna With Sun-Dried Tomatoes And Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 six-ounce portions yellowfin tuna; 2 ounces corn oil; 2 teaspoons coarsely chopped shallots; 1/2 teaspoon coarsely chopped garlic; 2 teaspoons fresh oregano leaves; 2 bay leaves; 1/2 teaspoon crushed black peppercorns; 2 ounces unsalted butter; 1/2 teaspoon lemon juice; 1/2 teaspoon snipped chives; Salt to taste; 8 capers; 1/4 cup watercress leaves; 3 tablespoons diced sun-dried tomatoes; ⅔ cup raw sweet corn kernels; 4 sprigs fresh oregano for garnish

Servings: persons

4 six-ounce portions yellowfin tuna
2 ounces corn oil
2 teaspoons coarsely chopped shallots
1/2 teaspoon coarsely chopped garlic
2 teaspoons fresh oregano leaves
2 bay leaves
1/2 teaspoon crushed black peppercorns
2 ounces unsalted butter
1/2 teaspoon lemon juice
1/2 teaspoon snipped chives
Salt to taste
8 capers
1/4 cup watercress leaves
3 tablespoons diced sun-dried tomatoes
⅔ cup raw sweet corn kernels
4 sprigs fresh oregano for garnish

1
Place tuna in shallow dish and sprinkle with oil, shallots, garlic, oregano and bay leaves, and crushed peppercorns.
2
Let flavors merge 1 hour at room temperature, turning fish over several times.
3
As fish marinates, soften butter in a small bowl.
4
Using a spoon, work in lemon juice, chives and salt.
5
Using a large knife, chop together capers and watercress until cut very fine.
6
Work these into the soft butter.
7
Form into 4 equal-size patties and refrigerate.
8
Remove fish from the marinade, reserving marinade, and place on hot grill or in broiler and cook, allowing 10 minutes for every 1-inch thickness of fish.
9
Turn over fish at midpoint.
10
As tuna cooks, quickly saute reserved marinade in small saucepan until garlic is soft.
11
Add tomatoes and corn and cook 3 minutes, or until corn is cooked through.
12
To serve, divide tuna among 4 plates; spoon tomato-corn mixture onto one corner of fish and let it cascade onto plate.
13
Place a pat of watercress butter on each piece of fish and garnish with a sprig of fresh oregano.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 six-ounce portions yellowfin tuna, 2 ounces corn oil, 2 teaspoons coarsely chopped shallots, 1/2 teaspoon coarsely chopped garlic, and more.

Yes, Grilled Yellowfin Tuna With Sun-Dried Tomatoes And Corn falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Yellowfin Tuna With Sun-Dried Tomatoes And Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions