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GRILLED TUNA OSCAR  (Gluten-Free)

093

 

Ingredients  (Serves 2-4)

  • 2-4 tuna steaks
  • 4-5 asparagus spears per steak, steamed
  • ⅓ cup lump crabmeat per steak
  • 2 tablespoons butter
  • For the sauce:
  • 3 large egg yolks, at room temperature
  • juice of one lemon (about a quarter of a cup)
  • ¼ teaspoon salt
  • ¼ teaspoon ground white pepper
  • 4 ounces salted butter, heated until hot to the touch

Directions

  1. Lightly oil a grill pan and heat it over medium-high heat. Pat the tuna steaks dry and place them on the pan.
  2. Grill each side until it appears cooked most of the way up–you want a thin band of pink still left in the center of the fish. The cooking time will vary according to the thickness of the steaks.
  3. While the fish is grilling, warm the asparagus and the crab meat in the two tablespoons of butter.
  4. To make the sauce, place the egg yolks, lemon juice, salt, and white pepper in a blender and blend until smooth.
  5. Drizzle in the hot butter with the blender running. If you want to add fresh herbs, like tarragon, stir them in at the end.
  6. To assemble, place a grilled tuna steak on each serving plate and top with some of the warmed asparagus and crab meat.
  7. Drizzle with the sauce and serve.