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Volume 106

Dinner This Week: Grilled Tuna

By Keith Dresser Published

This week’s menus include Gas-Grilled Tuna Steaks with Red Wine Vinegar and Mustard Vinaigrette, Weeknight Roast Chicken, and Italian Sausage with Grapes and Balsamic Vinegar for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Grilled Tuna and Fresh Corn Salsa

For Gas-Grilled Tuna Steaks  (find the charcoal version here) with a smoky char and a moist interior, we coat the fish in red wine vinegar and mustard vinaigrette prior to grilling. Honey in the vinaigrette promotes browning, and oil keeps the fish moist. Steeping corn kernels in boiling water with a touch of baking soda works like magic to soften the raw corn for a side dish of Fresh Corn Salsa with Peach and Radishes. As the corn soaks, its hulls soften just enough that they aren’t leathery, but the kernels still burst with crisp sweetness. 

Printable Shopping Lists: Grilled Tuna and Fresh Corn Salsa

Equipment Review Kitchen Tongs

Which pair offers the best precision and comfort?

Dinner 2: Roast Chicken with Corn and Bean Succotash

Weeknight Roast Chicken boasts rich flavor and juicy meat in about an hour. Placing the chicken breast side up in a preheated skillet gives the thighs a jump-start. Starting the chicken in a 450-degree oven and then turning the oven off while the chicken finishes cooking ensures moist, tender meat. Modern Succotash with Fennel and Scallions is a simple side dish made with crisp, sweet fresh corn and creamy beans. For the corn, crisp kernels fresh from the cob are the best option. For beans, we use canned cannellini beans instead of limas as they have a creamy consistency and pleasantly mild flavor. 

Printable Shopping Lists: Roast Chicken with Corn and Bean Succotash

Equipment Review Large Saucepans

Most of us use a large saucepan daily, so it’s important to own one that performs flawlessly and will last for years. But how much does high quality have to cost?

Dinner 3: Italian Sausage with Grapes and Creamy Polenta

Italian Sausage with Grapes and Balsamic Vinegar is a great example of the affinity that pork and fruit have for each other. Taking inspiration from a potsticker cooking method, we use a combination of sautéing and steaming to produce sausages that are nicely browned while still moist and juicy. For the sauce, we cook down seedless red grapes and thinly sliced onion until caramelized to create a sweet but complex base. White wine, in addition to balsamic vinegar, lends the dish acidity and complements the grapes. Oregano and pepper contribute earthiness and a touch of spice, while a finish of fresh mint adds brightness. For our Creamy Parmesan Polenta, we use coarse-ground, degerminated cornmeal, which provides a soft but hearty texture and nutty flavor. A pinch of baking soda cuts the cooking time in half and eliminates the need for stirring.

Printable Shopping ListsItalian Sausage with Grapes and Balsamic Vinegar and Creamy Parmesan Polenta


To view more quick weeknight dinner ideas, check out the rest of the Dinner This Week series.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.