GRILLED TUNA WITH GRILLED ASPARAGUS AND OVEN ROASTED TOMATO SAUCE

Grilled Tuna with Grilled Asparagus and Oven Roasted Tomato Sauce image

Provided by Emeril Lagasse

Time 1h47m

Yield 6 servings

Number Of Ingredients 17

6 (5-ounce) portions yellowfin tuna
Grilled Asparagus with Lemon-Olive Oil, recipe follows, for serving
1 teaspoon salt
Oven Roasted Tomato Sauce, for serving
1/2 teaspoon black pepper
1 pound large asparagus, woody ends trimmed*
3 tablespoons extra-virgin olive oil, plus more for drizzling
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon fresh lemon juice
2 tablespoons chopped fresh oregano leaves
1 teaspoon crushed red pepper flakes
3 pounds Romanita tomatoes, cored*
1/2 cup extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
12 cloves garlic, peeled

Steps:

Season each piece of the tuna on both sides with the salt and pepper. Heat a grill to high and grill the tuna to the desired temperature.
Serve the tuna with the asparagus and tomato sauce.
Preheat the grill to medium.
In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt, and pepper and toss.
Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and drizzle with olive oil, to taste. Cover with aluminum foil and let sit for 5 minutes before serving.
Preheat the oven to 400 degrees F.
In a large, 14-inch, oven proof frying pan, combine all of the ingredients. Stir to blend then transfer to the oven and cook until the tomatoes begin to caramelize, about 30 minutes. Remove the skillet from the oven and stir well. Return to the oven and continue to cook until further caramelized and much of the liquid has evaporated, about 30 minutes longer. Serve immediately. (Alternately, cool slightly, and transfer to a blender, in batches if necessary, and process sauce until coarsely pureed. If the sauce seems too thick, thin with a bit of water or chicken broth.)
To store, cool completely and refrigerate for up to 4 days in a nonreactive, airtight container.
The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres. If you prefer a less rustic sauce, puree completely as described above and strain.