Charcoal-Grilled Tuna Steaks with Provençal Vinaigrette
Juicy tuna steaks meet vibrant Provencal vinaigrette in this grilled recipe, crafted for flavor enthusiasts seeking a fresh, summery dish.
Keywords
- Main Courses
- Fish & Seafood
- Grilling & Barbecue
- Weeknight
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Cooking tools:
- Grill
- Chimney starter
- Aluminum foil
- Grill brush
- Tongs
- Paper towel
- Whisk
- Mixing bowl
- Measuring cup
- Kitchen scale
- Paring knife
- Plate
- Grill grate
- Measuring spoon
Ingredients
- vegetable oil for cooking grate
- 3 tablespoons plus 1 teaspoon red wine vinegar
- table salt
- 2 tablespoons Dijon mustard
- 2 teaspoons honey
- 2 tablespoons chopped fresh thyme or rosemary leaves
- 1/4 cup chopped pitted oil-cured black olives
- 2 tablespoons minced fresh parsley leaves
- 1 tablespoon minced fresh oregano
- 2 minced anchovies
- 1 minced garlic clove
- 3/4 cup olive oil
- 6 tuna steaks, 1 inch thick (about 8 ounces each) (see note)
- ground black pepper
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