Grilled Tuna with Rémoulade Sauce

This recipe may seem simple, but it is, in fact, genius! I like to grill eight fish steaks even when I’m just making...
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Grilled Tuna with Rémoulade Sauce

Ray Kachatorian

Grilled Tuna with Rémoulade Sauce

This recipe may seem simple, but it is, in fact, genius! I like to grill eight fish steaks even when I’m just making dinner for four so I can combine the leftover fish and rémoulade sauce the next day to make tuna salad sandwiches or tuna melts. For tuna salad, mix equal parts leftover grilled tuna and rémoulade sauce. Serve with a mixed green salad and grilled bread for a quick, stress-free dinner. — Curtis Stone, Good Food, Good Life.

8
Servings
46
Calories Per Serving
Deliver Ingredients

Notes

SPECIAL EQUIPMENT

2 cups mesquite or apple wood chips, soaked in cold water for 1 hour

Smoker wood chip box or a 13-by-9-inch aluminum foil pan (if using a gas grill)

MAKE-AHEAD: The rémoulade sauce can be made up to 3 days ahead, covered, and refrigerated. Any remaining grilled tuna can be covered and refrigerated up to 1 day to enjoy as leftovers.

Ingredients

For the rémoulade:

  • ½  Cup  aioli or mayonnaise
  • ½  Cup  creme fraiche
  • 2/3  Cups  finely chopped scallions (white and green parts)
  • ¼  Cup  drained capers
  • 1  Tablespoon  finely chopped fresh tarragon
  • Finely grated zest of 2 lemons
  • 3  Tablespoons  fresh lemon juice
  • cloves garlic, finely chopped

For the tuna:

  • 5-ounce albacore tuna steaks
  • 2  Tablespoons  olive oil
  • Kosher salt and freshly ground black pepper

Directions

For the rémoulade:

In a medium bowl, whisk the aïoli, crème fraîche, scallions, capers, tarragon, lemon zest, lemon juice, and garlic together. Cover and refrigerate while preparing the tuna.

For the tuna:

To cook the tuna, prepare a grill for high heat:

For a gas grill, spread the drained wood chips in the smoker box and close it; alternatively, spread the wood chips in the foil pan. Place the smoke box or foil pan on a lit burner.

For a charcoal grill, sprinkle the drained wood chips over the hot coals.

Coat the tuna with the oil and sprinkle with salt and pepper. When you see the wood chips beginning to smoke, set the tuna on the grill grate over the wood chips, close the lid, and grill the tuna until it feels flaky on the outside but is still medium-rare when pierced in the thickest part with the tip of a small knife, about 3 minutes per side. Using a metal fish spatula, transfer the tuna to plates or a platter and let stand for at least 3 minutes.

Serve the tuna hot or cold with the rémoulade sauce.

Nutritional Facts

Total Fat
4g
6%
Sugar
2g
2%
Cholesterol
1mg
0%
Carbohydrate, by difference
3g
2%
Protein
1g
2%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
2mg
0%
Choline, total
2mg
0%
Folate, total
1µg
0%
Magnesium, Mg
2mg
1%
Phosphorus, P
7mg
1%
Selenium, Se
1µg
2%
Sodium, Na
4mg
0%
Water
21g
1%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.