What's Cooking: Grilled Ahi Tuna Agrodolce
<p>News 12's Lily Stolzberg learns how to make grilled ahi tuna agrodolce at Uncle Giuseppe's. </p>
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Aug 8, 2018, 4:00 AM
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Updated 2,327 days ago
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News 12's Lily Stolzberg learns how to make grilled ahi tuna agrodolce at Uncle Giuseppe's.
Tuna Steak:
Ingredients:
1 piece 6 to 8 ounces of Ahi Tuna (sushi grade)
1 TBS Olive Oil
2 TSP salt and black pepper
Ingredients:
1 piece 6 to 8 ounces of Ahi Tuna (sushi grade)
1 TBS Olive Oil
2 TSP salt and black pepper
Directions:
-Pre-heat grill.
-Coat both sides of tuna steak with olive oil, season with salt and pepper.
-Place on hot grill and let cook 2-3 minutes on each side for very rare tuna. For medium rare, let cook 2-3 minutes longer with grill cover closed.
-Remove from grill and let rest 2 minutes before slicing (which should be cut crosswire against the grain of the steak)
-Pre-heat grill.
-Coat both sides of tuna steak with olive oil, season with salt and pepper.
-Place on hot grill and let cook 2-3 minutes on each side for very rare tuna. For medium rare, let cook 2-3 minutes longer with grill cover closed.
-Remove from grill and let rest 2 minutes before slicing (which should be cut crosswire against the grain of the steak)
Agrodolce Sauce
Ingredients:
1/2 cup Olive Oil
10 large shallots peeled, leaving root at end intact; quartered lengthwise (halved if small)
1 and 1/2 cups dry red wine
1 cup white balsamic vinegar
2/3 cup water
1/3 cup white sugar
1/4 cup gold raisins
1 TSP salt and black pepper
1 bay leaf
Ingredients:
1/2 cup Olive Oil
10 large shallots peeled, leaving root at end intact; quartered lengthwise (halved if small)
1 and 1/2 cups dry red wine
1 cup white balsamic vinegar
2/3 cup water
1/3 cup white sugar
1/4 cup gold raisins
1 TSP salt and black pepper
1 bay leaf
Directions:
-Heat Olive Oil in saute pan over medium heat until hot, but not smoking.
-Add shallots and saute, stirring until they start to caramelize and are slightly soft.
-Lower flame and add wine, vinegar, water, sugar, raisins, salt and pepper, and bay leaf.
-Bring to boil.
-Lower heat and let simmer 15-20 minutes until thickened while gently stirring (If mixture thickens too fast, add a little more water to thin slightly).
-Heat Olive Oil in saute pan over medium heat until hot, but not smoking.
-Add shallots and saute, stirring until they start to caramelize and are slightly soft.
-Lower flame and add wine, vinegar, water, sugar, raisins, salt and pepper, and bay leaf.
-Bring to boil.
-Lower heat and let simmer 15-20 minutes until thickened while gently stirring (If mixture thickens too fast, add a little more water to thin slightly).
How to Plate: Slice tuna 1/4 inch thick. Please 2-4 slices of tuna on plate and top with 2 ounces (1 large spoon) of agrodolce sauce and serve.
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