| Prep: 40 mins | Cook: 25 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 720 | 49g | 24g | 31g |
| sugars | fibre | protein | salt |
| 7g | 3g | 45g | 1.8g |
Why I Love French Grilled Tuna with Southern Vegetables, Creamy Parmesan Polenta, and Lemon Butter Sauce
Speaking as a true-blue New Yorker, being in the heart of this metropolitan adventure brings an inherent inspiration to my cooking style. However, the Grilled Tuna with Southern Vegetables, Creamy Parmesan Polenta, and Lemon Butter Sauce isn’t your typical Melting Pot-New York-style dish, yet it perfectly captures what my culinary journey, venturing beyond NY’s borders, is all about.
Why This Recipe Speaks To Me
This recipe is a beautiful mélange of different culinary influences- French, Southern American, with a hint of basic Italian comfort. My passion for food and my career as a stage actor are inextricably intertwined; I believe there’s a unique artistry in every dish we prepare, similar to how every play is its own universe with a unique story to tell. A culinary homage to French culinary maestro Jacques Pépin, whose mastery of French and cross-border cuisines inspire me, this lovely recipe bears whispers of his signature touch.
A Symphony of Flavours
Elevating the star of the show, the Tuna; perfectly grilled with a hint of olive oil, seasoned simply with salt and pepper. This simplicity is contrasted with the medley of southern vegetables that would make any Georgia-local proud. The zucchini, yellow squash, bell peppers, red onions, garlic, and fresh thyme come together in a heartwarming Southern medley, bursting with color and flavors.
But what ties this all together is Italian-inspired Parmesan Polenta- creamy and comforting, a familiar taste yet exotic in its simplicity, and the tangy edge of the lemon butter sauce is just the crescendo that this dish needed. This Lemon Butter sauce might remind you of French Beurre Blanc or classical Italian Lemon Butter sauce, legendary sauces that could elevate any fish or poultry dish to a new height on its own.
Paired with a glass of white wine, perhaps a light Sauvignon Blanc, this dish is perfect for a quiet night in or intimate social gathering. Given its compatibility with light wines, this could also be a perfect precursor to a main of roasted chicken or can even act as a wonderful companion to a full-on Southern BBQ.
From the stage to the platter, every dish prepared is a new storyline. And as this beautiful dish comes together, amidst the sizzle of the grill, the simmer of the polenta, and the zesty fragrance of the lemon butter, it’s as though the roars of showtime perform a culinary overture in the kitchen. The blend of flavours, cultures, and aroma encapsulates everything I love about this Grilled Tuna with Southern Vegetables, Creamy Parmesan Polenta, and Lemon Butter Sauce recipe. It’s gourmet comfort at a plate, and it’s something I am glad to share with you all.
What You’ll Need
- For the Tuna:
- 6 Tuna steaks (About 6 ounces each)
- Salt and freshly ground pepper to taste
- 3 tablespoons Olive oil
- For the Southern Vegetables:
- 1 Zucchini, sliced
- 1 Yellow squash, sliced
- 1 Red bell pepper, chopped
- 1 Yellow bell pepper, chopped
- 1/2 Red onion, chopped
- 2 Garlic cloves, minced
- 1 tablespoon Fresh thyme leaves
- 2 tablespoons Olive oil
- Salt and pepper to taste
- For the Creamy Parmesan Polenta:
- 1 cup Yellow cornmeal
- 4 cups Chicken stock
- 1 cup Grated Parmesan cheese
- 1/4 cup Unsalted butter
- 1/2 cup Heavy cream
- Salt to taste
- For the Lemon Butter Sauce:
- 1/2 cup Fresh lemon juice
- 2 tablespoons White wine
- 1 Shallot, minced
- 1/2 cup Heavy cream
- 1 cup Unsalted butter, cold and cut into small pieces
- Salt and freshly ground pepper to taste
Method
Step One
Begin with the preparation of the Tuna. Season the Tuna steaks with salt and pepper to your preference. Heat up some olive oil in a skillet over medium heat. Once the oil is hot, add the Tuna steaks to the pan, searing each side for about 3-4 minutes for a medium-rare cook, or longer depending on your preference. Once done, remove from heat and set aside to keep warm.
Step Two
For the Southern Vegetables, start off by slicing the zucchini and yellow squash, chopping the bell peppers and red onion, and mincing the garlic. Heat up the olive oil in a large skillet over medium heat, adding the prepared vegetables, garlic, and fresh thyme leaves. Stir and cook until the vegetables are tender. Don’t forget to season with salt and pepper for taste.
Step Three
Move on to the Creamy Parmesan Polenta. Bring the chicken stock to a boil in a large pot. Slowly whisk in the yellow cornmeal, reducing the heat to low and stirring constantly until the mixture thickens. Once the polenta is creamy, add in the Parmesan cheese, butter, and heavy cream, stirring until all the ingredients are well mixed. Add salt to taste, then remove from heat.
Step Four
Lastly, make the Lemon Butter Sauce. In a small saucepan over medium heat, combine fresh lemon juice, white wine, and minced shallot. Bring the mixture to a boil and let it reduce by half. Add in the heavy cream and continue to boil, until the sauce has reduced and thickened once more. Gradually whisk in the cold butter pieces, adding a few at a time until fully incorporated. Season with salt and pepper to your preference.
Step Five
Serve the Grilled Tuna on a bed of Creamy Parmesan Polenta and Southern Vegetables. Drizzle the Lemon Butter Sauce over top right before serving. Enjoy your Grilled Tuna with Southern Vegetables, Creamy Parmesan Polenta, and Lemon Butter Sauce!
