Grilled Tuna Nicoise

Name: Grilled Tuna Nicoise
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
Ingredients: 2 cups Chianti; 2 tablespoons white balsamic vinegar; 1 teaspoon granulated sugar; 2 tablespoons grapeseed oil; 6 (6 to 7-ounce) tuna steaks; Salt and freshly ground black pepper; 1/2 cup diced tomatoes; 3 tablespoons capers, drained; 1/4 cup pitted kalamata olives; 1 tablespoon minced garlic; 2 tablespoons thinly sliced fresh basil; 1 tablespoon minced fresh parsley; 1 pound orzo pasta, cooked; 1 cup spinach leaves; 1/2 cup (1 stick) unsalted butter, at room temperature; 1/4 cup cooked and thinly sliced pancetta; 1/4 cup grated Parmesan

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Level: Intermediate
Total: 1 hr

Prep: 20 min
Cook: 40 min

Yield: 6 servings

Level: Intermediate
Total: 1 hr

Prep: 20 min
Cook: 40 min

Yield: 6 servings

Ingredients

Chianti Glaze:

2 cups Chianti

2 tablespoons white balsamic vinegar

1 teaspoon granulated sugar

Tuna:

2 tablespoons grapeseed oil

6 (6 to 7-ounce) tuna steaks

Salt and freshly ground black pepper

Pasta:

1/2 cup diced tomatoes

3 tablespoons capers, drained

1/4 cup pitted kalamata olives

1 tablespoon minced garlic

2 tablespoons thinly sliced fresh basil

1 tablespoon minced fresh parsley

1 pound orzo pasta, cooked

1 cup spinach leaves

1/2 cup (1 stick) unsalted butter, at room temperature

1/4 cup cooked and thinly sliced pancetta

1/4 cup grated Parmesan

Directions

For the glaze: In a small saucepan over medium heat, cook the Chianti, vinegar, and sugar for 20 to 30 minutes, or until reduced by 80-percent total volume. Hold at room temperature.
For the tuna: Heat the oil in a large saute pan over high heat. Season the steaks with salt and pepper on both sides and add to the hot pan in 2 batches. Cook for 2 to 3 minutes. Flip the steaks, reduce the heat to medium-high, and cook for an additional 2 minutes. Remove the steaks from the pan and let rest for 5 minutes. Slice the steaks on the bias, 1-inch thick. Reserve the pan for the pasta.
For the pasta: Add the tomatoes, capers, olives, garlic, basil, and parsley to the pan and cook for 2 minutes. Add the orzo and spinach and cook for an additional minute. Remove from the heat and stir in the butter to finish the sauce.
To serve: Spoon the orzo onto plates, top with tuna, Parmesan, and pancetta, and drizzle with the Chianti glaze.

My Private Notes

Show: Restaurant: Impossible

Episode: Flood Tide

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