Grilled Tuna & Sweet Peppers
Smoky Roasted Romanesco, Bulgur & Pistachios
Tuna and grilling go together like, well, ocean and diving. These generous fish steaks have the meaty composition to stand up to the flames and come out the better for it: just a couple of minutes per side and a brush with BBQ sauce, ponzu and roasted garlic gives them a sultry sear. They star on plates filled with grilled sweet peppers, spears of romanesco roasted in hickory-wood spices and buttered bulgur dotted with fresh basil. Finish this finely tuna-ed dish by scattering pistachios at your pleasure.
We will send you:
Wild-caught tuna steaks
Bunch of basil
Ponzu lime sauce
Roasted garlic clove
Sweet Hickory BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, cayenne pepper, coriander, thyme, oregano, rosemary, hickory flavour)
Contains: Tuna, Milk, Mustard, Soy, Pistachios, Wheat
You will need:
1 or 2 tbsp Butter
Salt & pepper
Grill pan (or BBQ)
Roast the romanesco & pistachios
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Remove the core of the romanesco; cut the head into small florets. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Arrange in a single layer and roast, flipping halfway through, 18 to 20 min., until tender. When 2 to 3 min. remain, move the romanesco to one side, add the pistachios to the other side and finish roasting until browned and fragrant.
Start the bulgur
While the romanesco roast, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Stir in 1 tbsp butter (double for 4 portions). Fluff and set aside in a warm spot.
Mise en place
Core and halve the sweet peppers lengthwise. Pick the basil leaves off the stems; roughly chop the leaves. Mince the garlic. In a small bowl, combine the BBQ sauce, ponzu and ½ the garlic; stir well.
Grill the tuna & sweet peppers
In a medium bowl, toss the sweet peppers with a drizzle of oil; season with ½ the remaining spices and S&P. Pat the tuna dry with paper towel; season with the remaining spices and S&P. Grill the tuna* on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high), 1 to 2 min. per side for medium-rare, or until cooked as desired. Add the sweet peppers and grill, 3 to 4 min. per side, until browned. Transfer to a plate and brush the tuna with ½ the BBQ sauce mixture. Set aside in a warm spot.
Finish the bulgur & serve
To the pot of bulgur, add the remaining garlic and ½ the basil. Stir well. Divide the bulgur and romanesco between your plates. Top the bulgur with the tuna (slice beforehand if desired) and sweet peppers. Garnish with the pistachios and remaining basil. Serve the remaining BBQ sauce mixture on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.