Sunday Supper: Grilled Tuna With Parsley-Parmesan Vinaigrette

Updated: August 15, 2009 - 2:27 PM

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Grilled Tuna With Parsley-Parmesan Vinaigrette

Serves 4.

Note: This vinaigrette is good with shellfish, such as shrimp or scallops, or with mixed greens. From "Robin Rescues Dinner," by Robin Miller.

• Cooking spray

• 4 tuna steaks (about 5 oz. each)

• Salt

• Lemon pepper

• 1/2 c. chopped fresh flat-leaf parsley

• 1/4 c. reduced-sodium chicken broth or water, plus more as needed

• 2 tbsp. grated Parmesan cheese

• 2 tbsp. olive oil

• 2 tbsp. red wine vinegar

• 2 to 3 garlic cloves, to taste, chopped

Directions

Coat a stovetop grill pan or griddle with cooking spray and heat over medium-high heat. Season both sides of the tuna steaks with salt and lemon pepper, and add to the hot pan. Grill for 3 minutes per side for medium-rare. Remove from the pan and let stand for 5 minutes.

Meanwhile, to make the vinaigrette, in a blender combine the parsley, chicken broth, Parmesan cheese, oil, vinegar and garlic. Process until smooth and thin, adding more broth or water as necessary.

Serve the tuna steaks with the vinaigrette spooned over the top.

PARMESAN-ROASTED CAULIFLOWER AND ARTICHOKES

Serves 4 to 6.

Note: Serve this with the tuna. From "Robin Rescues Dinner," by Robin Miller.

• 4 c. cauliflower florets

• 2 (14-oz.) cans artichoke hearts, drained and halved

• 1/4 c. grated Parmesan cheese

• 2 tbsp. chopped fresh flat-leaf parsley

• 2 tbsp. olive oil

• Salt and freshly ground black pepper, to taste

Directions

Combine all ingredients and toss to coat. Transfer the vegetables to a large, rimmed baking sheet, in a single layer. Roast at 450 degrees for 20 minutes, or until golden brown.