Tuna Pepper Steak With Smashed Green Onion Butter
Note: Keep your tuna icy cold before grilling; this will keep the flesh firm. Plan the timing so you can soak the green onions for 30 minutes before putting them over the heat. From "Gastro Grilling," by Ted Reader.
• Smashed Green Onion Butter (see recipe)
• 1 to 2 bunches green onions, trimmed (bigger onions work better)
• 1 tbsp. cracked black peppercorns
• 1 tbsp. cracked Szechuan peppercorns
• 2 tsp. cracked green peppercorns
• 2 tsp. cracked white peppercorns
• 2 tsp. cracked coriander seeds
• 1 tsp. hot pepper flakes
• 1 tsp. kosher salt
• 1 tsp. brown sugar
• 4 garlic cloves, minced
• 1 tbsp. soy sauce
• 3 tbsp. olive oil
• 4 tuna steaks (each about 6 oz.), cut 1 1/2 in. thick
• Salt and freshly ground black pepper, to taste
Prepare the Smashed Green Onion Butter. Soak the green onions for about 30 minutes in cold water.
To make the peppercorn rub: In a bowl, mix together the four peppercorns, coriander, hot pepper flakes, kosher salt and brown sugar. Add the garlic, soy sauce and olive oil. Stir to make a pepper slurry and set aside.
To prepare the tuna: Fire up the grill to 550 to 650 degrees.
Rub the tuna steaks with the pepper rub, pressing the seasoning into the flesh so that it adheres.
Grill the tuna steaks for 1 to 2 minutes per side, directly over the hot flame for rare. It won't take long. Remember that the more done the tuna is, the drier it becomes. Rare to medium is the usual recommendation.
While grilling the tuna, add the green onions to the heat for 2 to 3 minutes, turning until lightly charred and tender, yet still bright green. Season with a little salt and pepper, if desired. Remove from grill.
Remove tuna from grill. Serve immediately with a dollop of Smashed Green Onion Butter and grilled green onions on the side.
Nutrition information per serving:
Calories 485 Fat 30 g Sodium 830 mg
Carbohydrates 11 g Saturated fat 11 g Total sugars 3 g
Protein 42 g Cholesterol 95 mg Dietary fiber 3 g
Exchanges per serving: ½ carb, 6 lean protein, 3 ½ fat.
Smashed Green Onion Butter
Makes about 1/2 cup.
Note: From "Gastro Grilling," by Ted Reader.
• 4 green onions
• Kosher salt to taste
• 1 tbsp. fresh lemon juice
• 1 shallot, finely chopped
• 3 tbsp. chopped fresh cilantro
• 1 stick (1/2 c.) unsalted butter, softened
Place the green onions onto a cutting board. Take a heavy-bottomed frying pan and smash them. You want them to split apart to extract their juices. Roughly chop them up and place in a bowl. Season the smashed onions with a little kosher salt and the lemon juice. Add the shallot, cilantro and softened butter. Mix it up with a spoon to incorporate, or use an electric mixer to do so.
Transfer to a small bowl and set aside, or place mixture on a sheet of plastic wrap and shape into the dimensions of a stick of butter. (Store in the refrigerator if not using that day.)