Grilled Peppercorn-Crusted Tuna Steaks with Vegetable Medley

featured in Recipes

kenyonteam

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

Prep time:

35m

Cook time

40m

Total time

1h 15m

Makes

4pp

Ingredients
Instructions

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

red bell peppers, quartered

large cremini mushrooms

zucchini, sliced into 1/2-inch thick rounds

small red onion, cut into 8 wedges

olive oil

2 tbsp

salt and pepper

1/2 tsp

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.

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.

Add 3 cups water to drip tray of Kenyon G2 Grill. Preheat grill to high heat.

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.

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.

Slice tuna; serve with vegetable medley and aioli.

TIP

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