The current pandemic has set the world’s economy on it’s ear. And our local fishing and seafood industry has been a major casualty. Due to the current closure of restaurants both in Canada and in foreign markets we ship to, suppliers of fresh fish and seafood are experiencing huge losses of revenue. Coast Culinary Collective will do the best we can to help by running a series of recipe posts on the site. Featuring locally available and seasonal catches, hopefully we can offer some tasty and interesting dishes to boost fish sales and keep you wanting more.
Let’s start with a simple one…
An Ahi tuna steak will typically cost somewhere between $5 – $6 and is great value. Grilling it is a quick and way to cook it and the key is to sear it to the point of medium rare. It should still be fully pink through the centre. Serve on a ciabatta bun with arugula and maybe red onion (pickled?) to add some spice.
Grilled Tuna Burger Citrus and Caper Aioli
- 1 Tuna Steak per person
- Olive Oil to rub on
- ½ teaspoon Spanish Paprika
For the Aioli
- 2 large eggs
- 1 large garlic clove, pressed
- 1 tablespoon fresh lemon juice plus 1 1/2 teaspoons of lemon zest
- 2 1/4 cups olive oil
- 1 teaspoon capers
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Put the grill on medium high. While you’re waiting for it to heat up, marinate the tuna and make the Aioli.
Rub the fish with the olive oil and then rub the salt, pepper and Paprika on. Set aside.
Whisk together olive oil and canola oil in a bowl or glass. Combine eggs, capers, lemon zest, mustard (if using), and garlic in a food processor; process until well combined, about 30 seconds. With processor running, gradually drizzle in oil mixture, blending until thickened and creamy, about 30 seconds. Transfer mixture to a bowl; stir in lemon juice and salt. This can be made in advance and kept covered in refrigerator up to 1 week.
When your grill is hot, sear the tuna approximately 2 minutes per side. Once done, assemble and dinner’s ready.