Charcoal-Grilled Tuna Steaks with Provençal Vinaigrette

Name: Charcoal-Grilled Tuna Steaks with Provençal Vinaigrette
Yield: Serves 6
Ingredients: , vegetable oil for cooking grate; 3 tablespoons plus 1 teaspoon, red wine vinegar; , table salt; 2 tablespoons, Dijon mustard; 2 teaspoons, honey; 2 tablespoons, chopped fresh thyme or rosemary leaves; 1/4 cup, chopped pitted oil-cured black olives; 2 tablespoons, minced fresh parsley leaves; 1 tablespoon, minced fresh oregano; 2 , minced anchovies; 1 , minced garlic clove; 3/4 cup, olive oil; 6 , tuna steaks, 1 inch thick (about 8 ounces each) (see note); , ground black pepper

Main Courses
Fish & Seafood
Weeknight
Grilling & Barbecue

Appears in Cook's Illustrated May/June 2010

Ideally, grilled tuna should combine a hot, smoky, charred exterior with a cool, rare, sashimi-like center. So how do you make fish that’s both very hot and very cool?

SERVES 6

TIME 55 minutes

Charcoal-Grilled Tuna Steaks with Provençal Vinaigrette

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