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grilled tuna steak, mediterranean vegetables, black tomato marmalade with black olives

MAINS, Salmon and tuna, Vegetables and Fruits, Cheese

A perfectly cooked tuna steak served on a bed of mediteranean vegetables with a nice sweet compote of tomatoes and orange.

Note

The texture of the tomato compote will vary depending on how long you cook it. Stop cooking when you reach the desired texture.

Ingredients

Recipe for 4 persons

Tuna

4 Steak

Yellowfin tuna

4 Dash

Olive oil

Vegetables

1 Unit(s)

Red pepper

1 Unit(s)

Red onion

1 Unit(s)

Zucchini

1 Unit(s)

Eggplant

1 Pinch(es)

Oregano

Tomato compote

24 Unit(s)

Cherry tomatoes

2 Clove(s)

Garlic

1 Sprig(s)

Thyme

1 Small

Onion

1 Unit(s)

Orange

12 Unit(s)

Pitted kalamata olives

Preparation time: 45 min

Preheat your barbecue at 475 °F

Preparation

Cut the vegetables into even sized cubes for the plancha. Mince the garlic and onion. Cut the cherry tomatoes in 2. Mince the oregano. Pluck the leaves from the thyme. Peel the orange to the flesh with a knife. Slice the olives.
Tuna

Let the tuna temper at room temperature for roughly 10 minutes before cooking them. Drizzle with olive oil and then season with salt and pepper. Sear on high heat on both sides for roughly 2 minutes. Serve immediately. It should still be raw or rosé in the center.
Vegetables

Sautée the vegetables on the plancha or in a skillet on medium high heat with a drizzle of olive oil. Season with salt and pepper to taste. Serve with the tomato compote.
Tomato compote

Combine all of the ingredients for the compote in a sauce pot and cover with alluminum foil. Place on the grill for 10 minutes, remove the alluminum and continue to cook for another 10 minutes. Add a drizzle of olive oil and blend until you reach the desired consistency. Season to taste with salt and pepper.