GRILLED TUNA STEAK WITH SPRING ONIONS AND PROVENçAL VINAIGRETTE
Steps:
- Pat the tuna dry with paper towels and rub with 2 tablespoons of the oil. Sprinkle both sides of the tuna with a fair amount of salt and pepper-you should see the seasoning on the fish. Coat the onions in the remaining tablespoon of oil and season them with salt and pepper.
- Preheat an outdoor gas or charcoal grill until very hot or put a grill pan or cast-iron skillet over medium-high heat. Lay the tuna steaks on the grill and sear for 2 to 3 minutes on each side, rotating halfway through cooking to "mark" them. As the tuna cooks, the red meat will become whiter; grill for a total of 5 to 6 minutes for medium-rare. A minute or two before the tuna is cooked, toss the spring onions on the grill and char them, turning often so they soften a bit but don't burn.
- To serve, transfer the tuna to a cutting board and cut on a slight angle into 1-inch slices. Fan the pieces on 4 dinner plates, spoon the vinaigrette on top, and serve the spring onions on the side.
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