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Grilled Peppercorn-Crusted Tuna Steaks with Vegetable Medley

With a peppercorn crust, this meaty grilled tuna steak with a colorful medley of veggies is served with a spicy sesame aioli for a dinner that’s healthy and tastes absolutely fabulous.

Dec 6 - 40m cook

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Prep time:

35m

Cook time

40m

Total time

1h 15m

Makes

4pp

Spicy Sesame Aioli

rice wine vinegar
1 tbsp
sesame paste
1 tbsp
sesame oil
1 tbsp
soy sauce
1 tbsp
mayonnaise
1/3 cup
sambal oelek
4 tsp
garlic, minced
1 clove
salt
pinch

Grilled Tuna and Vegetable Medley

cracked peppercorns
2 tbsp
sesame seeds
2 tbsp
sea salt
1 tbsp
sesame oil
4 tbsp
tuna steaks (5 to 6 oz each), preferably sushi grade
4
red bell peppers, quartered
2
large cremini mushrooms
12
zucchini, sliced into 1/2-inch thick rounds
1
small red onion, cut into 8 wedges
1
olive oil
2 tbsp
salt and pepper
1/2 tsp
1
Spicy Sesame Aioli: In a small bowl, whisk together vinegar, sesame paste, sesame oil and soy sauce until smooth. Stir in mayonnaise, sambal oelek, garlic and salt until combined. Refrigerate until ready to serve.
2
Grilled Tuna and Vegetable Medley: In a large bowl, stir together peppercorns, sesame seeds and sea salt until combined; transfer to shallow dish. Place sesame oil in separate shallow dish. Pat tuna steaks dry with paper towel. Dip both sides of each tuna steak in sesame oil, then coat in peppercorn mixture; set aside.
3
Add 1 cup water to drip tray of Kenyon G2 Grill. Preheat grill to high heat.
4
Place crusted tuna steaks on preheated grill. Cover and cook for 2 to 3 minutes per side or until sesame seeds are golden brown and tuna is seared. Let stand for 10 minutes.
5
In large bowl, toss together red peppers, mushrooms, zucchini, onion, olive oil, salt and pepper. Grill for 5 to 7 minutes per side or until tender. Let cool slightly and chop into bite-size pieces.
6
Slice tuna; serve with vegetable medley and aioli.

TIP

Garnish with thinly sliced green onions or finely chopped fresh cilantro.

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