Grilled Tuna with Puttanesca Relish Recipe

FOR THE RELISH:

  • 1/2 cup finely chopped oil-packed sun-dried tomatoes, drained
  • 1/4 cup finely chopped oil-cured olives
  • 1/3 cup extra-virgin olive oil
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. balsamic vinegar
  • 2 Tbs. chopped capers
  • 2 Tbs. minced fresh flat-leaf parsley
  • 1 Tbs. minced shallot
  • 2 tsp. minced fresh oregano
  • 1/2 tsp. finely grated orange zest
  • 1/4 tsp. lemon grated zest
  • 4 ea. minced anchovy fillets
  • 1 tsp. crushed red pepper
  • freshly ground black pepper

Combine all the ingredients and allow to sit at least an hour for flavors to develop and come together. Can be made ahead up to 2 days. (Even Better!)


FOR THE TUNA:

  • 1-1/2 Tbs. olive oil; more for brushing the grill
  • Four to six 1-1/4-inch-thick tuna steaks (6 to 8 oz. each)
  • 1 tsp. kosher salt and freshly ground black pepper

GRILL THE TUNA:

Clean and oil the grates on a gas grill and heat the grill to medium high, or prepare a medium-hot charcoal fire.

Meanwhile, generously coat both sides of the tuna with the oil and season both sides with salt. Let the tuna sit at room temperature for 15 minutes (while the grill heats). Grill the tuna steaks directly over the heat source (covered on a gas grill, uncovered on a charcoal grill), without touching, until they have good grill marks, 2 to 4 minutes. Flip the steaks and grill until the second sides have good grill marks and the fish is done to your liking, another 2 to 4 minutes. (Check for doneness by slicing into one of the thicker pieces.) Serve immediately, topped with the relish.