Grilled Tuna Steak with Asparagus
Chef Pépin likes his tuna grilled on the outside but still rare in the center. Here he serves it with a lightly grilled asparagus in a sauce that includes his special ingredient, Spicy Hot V8.
Serves 2
Ingredients
- 8-ounce tuna steak, about 1 ½ inches thick
- Fine sea alt
- Freshly ground black pepper
- 1 teaspoon olive oil
- 4 stalks asparagus, peeled and cut into 3-inch lengths
- 2 scallions, minced
- 1 small garlic clove, minced
- 2 to 3 tablespoons coarsely chopped cilantro\
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoon extra virgin olive oil
- 2 tablespoons Spicy Hot V8
Method
- Cut the tuna steak into two thick steaks and sprinkle with salt, then sprinkle generously with pepper and drizzle with olive oil. Heat a grill pan or cast-iron skillet over high heat. When very hot, add the tuna and cook for 2 to 3 minutes on the first side. Turn the tuna and cover with a metal bowl. Add the asparagus to the grill pan and cook for about 2 minutes or to your liking.
- In a small bowl, combine the scallions, garlic, cilantro, lemon juice, olive oil and V8. Add the cooked asparagus and stir to coat. To serve, pour or spoon the asparagus mixture onto a platter or individual plates and top with the tuna.
