If I’m entirely honest I was hesitant to post this recipe, when I made it it didn’t taste all that great.
I decided to post it anyway because I am confident that it was the quality of the tuna steaks I used that let it down and not the recipe itself. They looked ok when I bought them, I went for the more expensive ones because they looked the best and I was quite disappointed because they were a little more expensive than the food I usually buy. I’ve come to the conclusion, after several different seafood related failures, that our local commissary does not have good seafood despite the gourmet price tags.
Next time I will be buying our seafood from the fishmonger in town. With simpler recipes the overall taste of the final meal hinges a lot more onto the quality of the ingredients because you’re not loading the dish with spices and other things, there is absolutely no wiggle room for inferior ingredients. I consider it a lesson learned and a lesson that I should share. It’s from our failures that we learn to do better next time.
I will also note that this recipe contains raw egg yolk, which poses a salmonella risk. It’s not suitable for pregnant women, very young children, the elderly and those with an impaired immune system. For everyone else, great care should still be taken in preparation. Use only uncracked, clean and properly refrigerated eggs. Clean hands, utensils and general sanitary food handling processes should be used. Broken out eggs should be refrigerated if they are not going to be consumed within the hour. Basically, just be sensible.
Wow, Ok. I’m not used to writing disclaimers and safety tips to go with recipes!
Try this out! I hope you enjoy it, I will be trying it again with better quality tuna next time.
Grilled Tuna Steak with Aïoli
From The Art of Simple Food by Alice Waters
- Peel 2 or 3 small garlic cloves and pound with a mortar and pestle until smooth, along with a pinch of salt.
- Separate 1 egg yolk into a mixing bowl. Add about half of the garlic and 1/2 teaspoon of water and mix well with a whisk.
- Slowly dribble 1 cup olive oil into the mixture, whisking constantly. As the yolk absorbs the oil it will thicken and lighten in colour. You may not need all of the oil.
- Taste and add more garlic or salt as desired. Refrigerate if not going to be used within the hour.
- While the grill heats brush 2 pieces of tuna (4 to 6oz each) with olive oil and season with salt and freshly ground pepper.
- Place on the grill and cook for about 3 minutes each side. Tuna tastes best rare, when it is still quite red in the middle.
- When the tuna is finished, remove to a plate, spoon over some of the aïoli and serve with salad and some lemon wedges.
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