Food

Cooking With Rania: Char-Grilled Tuna (6/20)

(KDKA) This week, Rania is making Char-Grilled Tuna and Avocado Salad with Corn Vinaigrette and Balsamic Marinated Berries with Almond Cream.

Char-Grilled Tuna and Avocado Salad with Corn Vinaigrette

Tuna:
1 ¼ pounds yellow-fin tuna

Marinade:
Grated zest of 1 orange
2 tablespoons each: chopped fresh basil and chopped fresh rosemary
1/4-cup extra virgin olive oil
1 ½ teaspoons each: chopped garlic and chopped fresh peeled ginger

Toasted corn vinaigrette:
8 teaspoons extra virgin olive oil
1 ½ cups fresh corn kernels
1 red onion - finely chopped
4 scallions - chopped
2 teaspoons each: chopped peeled fresh ginger and fresh chopped garlic
½ cup balsamic vinegar
Juice of one orange
2 tablespoons chopped fresh basil leaves
1 tablespoon each: chopped fresh thyme and cilantro leaves
1 teaspoon kosher salt and fresh cracked black pepper to taste

Salad:
6 cups mixed field greens
2 ripe avocados - peeled - pitted - sliced
Fresh cilantro sprigs for garnish


To marinate the tuna:
Place the orange zest, basil, rosemary, olive oil, garlic and ginger in a large glass bowl and mix well. Add tuna and cover with the marinade. Cover and chill for 1 to 2 hours.

To make the Corn Vinaigrette:
Place a large skillet over medium high heat and when it is hot, add 2 tablespoons olive oil. Add the corn kernels and cook until they are golden, about 3 minutes. Off the heat, add the balsamic vinegar, orange juice, the remaining 6 tablespoons of olive oil, the basil, the thyme, cilantro, salt and pepper, stirring well after each addition. Let cool to room temperature.

Prepare to grill:
Heat grill to medium high heat. Grill the tuna - turning once - until browned on the outside and rare on the inside - about 4 minutes.

To serve:
Place 1 cup of greens on each plate and top with the avocado. Place the tuna on top of the avocado and drizzle with the corn dressing. Garnish with cilantro sprigs and serve immediately.


Balsamic Marinated Berries with Almond Cream

¼ cup balsamic vinegar
½ cup sugar
1 cup mascarpone cheese
3 tablespoons powdered sugar
½ teaspoon almond extract
1 pound sliced or quartered strawberries
1 cup fresh raspberries
1 cup fresh blackberries
¼ cup lightly toasted sliced almonds

Directions:
Place the balsamic vinegar and sugar in a small saucepan and bring to a boil. Cook until reduced to about half the original volume and vinegar has a syrupy consistency, about 2 minutes. Transfer to a small bowl and set aside to cool to room temperature.

In a small mixing bowl, combine the mascarpone, sugar, and almond extract and whisk until very smooth and sugar has dissolved.

When ready to serve the dessert, in a large bowl, gently toss the berries with the balsamic glaze and divide the mixture evenly between 6 small dessert coupes. Place a generous dollop of the cream mixture over the top of the fruit. Garnish with almonds and serve immediately. 

Yield: 6 servings

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