Grilled Yellowfin Tuna With Sun-Dried Tomatoes And Corn
Updated October 10, 2023
- Total Time
- 1 hour 20 minutes
- Prep Time
- 1 hour 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 six-ounce portions yellowfin tuna
2 ounces corn oil
2 teaspoons coarsely chopped shallots
½ teaspoon coarsely chopped garlic
2 teaspoons fresh oregano leaves
2 bay leaves
½ teaspoon crushed black peppercorns
2 ounces unsalted butter
½ teaspoon lemon juice
½ teaspoon snipped chives
Salt to taste
8 capers
¼ cup watercress leaves
3 tablespoons diced sun-dried tomatoes
⅔ cup raw sweet corn kernels
4 sprigs fresh oregano for garnish
Nutritional analysis per serving (4 servings)
10 grams carbs; 97 milligrams cholesterol; 458 calories; 8 grams monosaturated fat; 9 grams polyunsaturated fat; 9 grams saturated fat; 27 grams fat; 2 grams fiber; 542 milligrams sodium; 43 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place tuna in shallow dish and sprinkle with oil, shallots, garlic, oregano and bay leaves, and crushed peppercorns. Let flavors merge 1 hour at room temperature, turning fish over several times.
- Step 2
As fish marinates, soften butter in a small bowl. Using a spoon, work in lemon juice, chives and salt. Using a large knife, chop together capers and watercress until cut very fine. Work these into the soft butter. Form into 4 equal-size patties and refrigerate.
- Step 3
Remove fish from the marinade, reserving marinade, and place on hot grill or in broiler and cook, allowing 10 minutes for every 1-inch thickness of fish. Turn over fish at midpoint.
- Step 4
As tuna cooks, quickly saute reserved marinade in small saucepan until garlic is soft. Add tomatoes and corn and cook 3 minutes, or until corn is cooked through.
- Step 5
To serve, divide tuna among 4 plates; spoon tomato-corn mixture onto one corner of fish and let it cascade onto plate. Place a pat of watercress butter on each piece of fish and garnish with a sprig of fresh oregano.
Private Notes
Comments
Delicious, made with very fresh yellowfin my cousin caught. Cooked about a minute and a half on each of three “sides” of my chunk. Repeat for sure!
The grilling time on the fish is much too long, for 1 1/4" thick tuna, only cook for 3 minutes each side on a gas grill. The marinade doesn't have much liquid in it, I needed to add more oil to sautee the herbs and garlic. The butter was good, but probably didn't need to be chilled, because the fish cools quickly and isn't hot enough to melt the butter.
This recipe is a winner. Made some substitutions due to pantry ingredients:
-Substituted sweet onions for the shallots.
-Omitted watercress from the butter mix. Used the green parts of scallions instead of chives.
-Added asparagus to the corn/tomato medley - plus cooked the veggies in some of the butter mix.
Served with garlic bread and rice. Will definitely make again.