Changing Palate

The Menu:

• Grilled Tuna Steak with Provencal Vinaigrette
• Grilled Spring Onions
• Couscous with Toasted Pinenuts

My latest dinner find!  Wonderful, easy and seasonally perfect.  Can swap out the tuna for swordfish or any steak fish.  Make twice as many spring onions, they’re that good.

Adapted from:  Bonnie S. Benwick, The Washington Post

The Ingredients:

For the vinaigrette

• 1 large tomato
• 12 pitted olives, such as Manzanilla
• 2 shallots
• 1 roasted red pepper (from a jar)
• 1/4 cup capers
• Leaves from 2 stems thyme
• 1/2 lemon
• 1/2 teaspoon sherry vinegar
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the tuna

• Four 6- to 8-ounce tuna steaks, 1 inch thick
• 3 tablespoons extra-virgin olive oil
• Salt
• Freshly ground black pepper
• 12 scallions or small spring onions

For the Couscous

• 1 1/2 cups of couscous, preferably whole wheat
• 1 1/2 cups of chicken stock
• 1/3 cup of pinenuts, toasted

The Directions:

Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly in the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.

Alternatively, heat a grill pan or cast-iron skillet over medium-high heat.

While the grill pan or skillet is heating, make the couscous and the vinaigrette.

Directions for couscous:  Bring chicken stock to a boil.  Stir in couscous, cover for at least 20 minutes or as long as you need to make dinner.  Toast pinenuts (in the oven 350 degrees for 7-10 minutes) and let them cool.  When you are ready to serve, use a fork to fluff the couscous and add pinenuts.  (Couscous is just fine served at room temperature.)

Directions for vinaigrette:  Seed the tomato and cut into small dice; place in a medium bowl. Cut the olives, shallots and roasted red pepper into small dice; add to the bowl. Drain the capers, finely chop the thyme and add them to the bowl. Grate the zest from the 1/2 lemon (to yield at least 1/2 teaspoon) over the bowl, then squeeze its juice into the bowl (to yield at least 2 tablespoons). Add the vinegar, oil, salt and pepper; stir gently yet thoroughly.

Directions for the tuna and spring onions: Pat the steaks dry with paper towels. Use 2 tablespoons of the oil to rub the steaks on both sides. Season liberally with salt and pepper, enough so that you can see the seasoning on the fish.

Trim the root ends of the scallions or spring onions and discard the outer layer, if desired. Use the remaining tablespoon of oil to coat them; season with salt and pepper to taste.

Place the tuna steaks on the grill or in the grill pan or skillet. Sear undisturbed for 3 to 4 minutes; then turn the steaks over and grill for 2 to 3 minutes on the second side.  Remove the tuna and cover with aluminum foil.  Let rest.

Toss the spring onions on the grill and char them so they soften but do not burn.

Divide the grilled spring onions among individual plates. Transfer the tuna to a cutting board; cut on the diagonal into thick or thin slices as desired. Fan the slices on individual plates, next to the spring onions. Add couscous to the plate for serve separately.  Spoon equal portions of the chunky vinaigrette on top. Serve immediately.