Tuna Steaks with Gribiche
This is my definition of healthy summer eating: a beautiful piece of fish, quickly grilled, and a fresh herbaceous sauce to bathe it in. This dish comes together in minutes and it is so, so tasty.
Gribiche is a French sauce made using hard-boiled eggs to make something slightly emulsified, like a mayonnaise. That emulsification makes the sauce feel rich and, paired with a lean fish like tuna, that is exactly what you want.
Serve with some boiled new potatoes or a simple tomato and green bean salad.
Ingredients 12
extra-virgin olive oil, for drizzling
800 g yellowfin tuna, cut into 4 steaks
lemon wedges, to serve
salad greens, to serve
Gribiche
2 eggs
2 tsp dijon mustard
80 ml extra-virgin olive oil
1 tbsp white wine vinegar
1 tbsp chives, snipped
8 cornichons, minced
1 tbsp salt-packed capers, rinsed, finely diced
2 tbsp flat-leaf parsley (italian parsley), finely chopped
1 tsp tarragon, finely chopped
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Method 7
Start by making your gribiche. Place the in a small saucepan of cold water and bring them up to the boil. Once the water is boiling, turn off the heat, cover the pan and set a timer for 9 minutes.
After 9 minutes, remove the from the water and rinse them under cold running water until they feel room temperature or cool. Peel them and separate the yolks from the whites.
Place the yolks in a small bowl and use a whisk to break them up a bit, then add the and gently add the , whisking constantly until emulsified. Add the remaining ingredients , the , , , , , , to the yolks and stir to combine. Check for seasoning and adjust with salt and pepper as needed. Set aside until you’re ready to cook the tuna.
Drizzle a small amount of olive oil on the outside of the and season with salt and pepper. Leave them at room temperature for at least 30 minutes before you want to grill them so they aren’t icy cold from the fridge.
Set a chargrill or cast-iron pan over high heat to get smoking hot, or set up a charcoal grill outside and get the grates as hot as possible.
When the grill is hot and the is at room temperature, you’re ready to grill. If you’re doing this in a pan, you may only be able to do one or two at a time. Place the fish down and do not touch it for 30 seconds or 1 minute, flip and do the same on the other side. The cooking time really depends on the thickness of the fish, but the idea is that you just want to get a good sear and some colour on the outside but leave the fish raw but warmed on the inside.
Serve immediately with a generous spoonful of gribiche, a lemon wedge, salad or potatoes.
