Grilled Tuna and Vegetables with Fresh Herb Mayonnaise
Similar to aioli, but without the harshness of garlic, this mayonnaise flavored with lemon and fresh herbs is a handy staple to keep in your refrigerator. Here it is used as an elegant accompaniment for grilled albacore and squash, but you could also use it as a creamy dressing for potato salad or coleslaw or as a tasty dip for carrot sticks or other fresh vegetables.
- 1 1/2 lb. (750 g) fingerling potatoes, halved lengthwise
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 3 Tbs. fresh lemon juice
- 2 Tbs. minced fresh marjoram
- 1 tsp. grated lemon zest
- 1 shallot, minced
- 1/2 cup (4 oz./125 ml) mayonnaise
- 4 albacore tuna steaks, each 5 to 6 oz. (155 to 185 g)
- 1 1/4 lb. (625 g) assorted summer squash, cut diagonally into 1/3-inch (9-mm) slices
- Kosher salt and freshly ground pepper
In a medium pot of boiling salted water, blanch the potatoes until almost tender, about 10 minutes. Drain.
Meanwhile, in a small bowl, stir together the oil, lemon juice, 1 Tbs. plus 2 tsp. of the marjoram, the lemon zest and shallot. In another small bowl, combine 1 1/2 Tbs. of the mixture and the mayonnaise.
Place the tuna and squash on a baking sheet. Brush with the olive oil mixture and sprinkle with salt and pepper. In a medium bowl, mix the potatoes and remaining olive oil mixture. Sprinkle with salt and pepper.
Prepare a hot fire in a grill. Add the tuna, squash and potatoes. Cover and grill just until cooked through, about 5 minutes per side. Transfer the tuna and vegetables to 4 warmed plates. Sprinkle with the remaining 1 tsp. marjoram. Serve immediately with the mayonnaise-herb mixture. Serves 4.
Adapted from Williams-Sonoma Weeknight Gluten Free, by Kristine Kidd (Weldon Owen, 2013)