Marinated tuna with roasted corn and red pepper relish
1
Points®
Total time: 1 hr 21 min • Prep: 10 min • Cook: 11 min • Serves: 4 • Difficulty: Easy
This tuna recipe pairs fresh fish with a flavorful marinade and a variety of vegetables for an easy entrée to break up your normal dinner routine. Not all fish are as suitable for marinating as tuna. Ahi tuna, with its firm, smooth texture; pink flesh; and mild flavor, is a great choice for this dish. It pairs beautifully with this simple piquant marinade, which complements the natural sweetness of the roasted vegetable relish. The flavor and texture of tuna are generally the best when served medium rare, so stick closely to the recommended cooking times under the high heat of the broiler to avoid overcooking.
Ingredients
Balsamic vinegar
¼ cup(s)
Water
2 Tbsp
Dijon mustard
1½ tsp
Crushed red pepper flakes
1 tsp, or less
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground
Uncooked tuna
20 oz, steaks, 4 (5-ounce, 1⁄2-inch thick)
Frozen corn
2 cup(s), thawed or fresh
Roasted red peppers (packed in water)
1 cup(s)
Endive
2 cup(s), torn or chicory
Instructions
1
To prepare the marinade, combine the vinegar, water, mustard, crushed red pepper, salt, and ground pepper in a large zip-close plastic bag. Transfer 2 tablespoons of the marinade to a medium bowl and reserve. Add the tuna to the bag, squeeze out the air and seal the bag; turn to coat the tuna. Refrigerate, turning the bag occasionally, 1 hour.
2
Spray a nonstick baking sheet and the broiler rack with canola oil nonstick spray; preheat the broiler. Arrange the corn in a thin layer on the baking sheet. Broil 6 inches from the heat, stirring often, until the corn begins to brown, about 3 minutes. Add the corn and roasted pepper to the reserved marinade; set aside.
3
Drain the tuna and discard the marinade. Place the tuna on the broiler rack. Broil 6 inches from the heat, turning once, until done to taste, 3–4 minutes on each side for medium-rare.
4
Divide the endive among 4 plates; top with the tuna and relish. Yields 1 piece tuna, generous 1⁄2 cup relish, and 1⁄2 cup endive per serving.
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