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Foodie Friday: Tuna with avocado-tomatillo sauce

This is one of Dennis’ specialities. I’ve never made it. But it is so good, I have to share it here. If you don’t like tuna steaks, the sauce is so amazing you need to make that and put it on something else — grilled veggies, a baked potato, tortilla chips, the back of your hand. Yeah, it’s that good. Make extra.

This recipe is from Bobby Flay’s Boy Gets Grill cookbook. Serve it with fresh corn-on-the-cob for a perfect summer dinner.

Sauce ingredients:

8 tomatillos, husked and rinsed

2 jalapeño chiles

1/2 cup mild vegetable oil, such as canola, plus extra for brushing

Salt and freshly ground pepper

1/4 cup fresh lime juice

2 Tablespoons honey

4 ripe Hass avocados, halved, pitted, peeled, and cut into 1/2-inch dice

1 small red onion, finely diced

1/4 cup chopped fresh cilantro leaves

Preparation: 

  1. Heat your grill to high.
  2. Brush tomatillos and chiles with oil and season with salt and pepper. Grill the tomatillos and chiles, turning, until blackened on all sides. Remove from grill (leave the grill on if you’ll be cooking the fish right away) and coarsely chop the tomatillos. Stem, seed, and chop the chiles.
  3. Combine the tomatillos, chiles, lime juice, and honey in a blender and blend until smooth. With the motor running, gradually pour in the 1/2 cup oil and blend until emulsified. Transfer to a bowl and fold in the avocados, onion, and cilantro. Season to taste with salt and pepper. (The sauce can be made two hours in advance, covered and kept refrigerated. Bring to room temperature before serving.)

For the tuna: 

4 (8-ounce) tuna fillets or steaks, 1 to 1 1/2-inches thick

Mild vegetable oil, such as canola

Salt and freshly ground pepper

Preparation:

  1. Heat your grill to high.
  2. Brust the fish on both sides with oil and season with salt and pepper. Put the fish on the grill with the top side down (in other words, the side that will face up when you serve, so it should be the best-looking side). Grill the fish until crusty and browned on the bottom, about three minutes. Turn the fish over and grill until medium-rare, about two to three minutes longer.
  3. Remove fish from grill and spoon sauce over each piece. Serve immediately.
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