Page 14 - Boca Club News - January '20

Page 14, Boca Club News
Food & Entertaining

Signature Recipe from Broken Sound’s Executive Chef

Joe Longo: Grilled Tuna Steak with Fresh Tomato Sauce

With an array of aromatic spices,
garlic, tang of capers and olives, and
bite of Fresno pepper or jalapeno, this
is one dish you will serve to family and
guests that will leave no doubt in your
mind why Chef Longo has earned his
reputation for seafood, as well as Italian
cuisine and American fusion. This recipe
is from his personal collection, as are all of the recipes in his
Boca Club News columns. Chef Longo’s recipes are presented
here with the cooperation of Clubhouse Manager Ed Cichielo;
Director of Food and Beverage Lorant Botha and, in some
cases, Pastry Chef Christophe Joly.

Lorant Botha Ed Cichielo Christophe Joly

Serves 4
Ingredients:
4 yellowfin tuna steaks, 7 to 8 ounces each, ideally 1-inch
thick
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1 pint cherry tomatoes or small heirloom tomatoes, halved
1 large garlic clove, minced
½ cup sliced green and black olives, such as Kalamata the coals burn until covered with white ash. To make the sauce:
½ small red onion, thinly sliced Put the tomatoes, garlic, olives, onion, and capers in a medium
2 tablespoons capers, soaked in warm water for 5 minutes bowl. Drizzle the extra virgin olive oil and vinegar over the top
and drained and toss gently. Sprinkle with the basil and oregano, season
¼ cup extra virgin olive oil with salt and a few grinds of black pepper, and toss again. Set
1 tablespoon red wine vinegar aside to marinate while you grill the tuna.
10 fresh basil leaves, torn into pieces Set the tuna steaks on the grill and
½ teaspoon dried oregano grill for 3 to 4 minutes on each side for
Grated zest of 1 lemon medium-rare, using tongs to turn them
1 tablespoon seeded, sliced Fresno pepper or red jalapeno over when nice grill marks have formed.
About 30 minutes before you plan to grill the tuna, remove Transfer the steaks to a large plate and let
the steaks from the refrigerator and arrange them in a single rest for 5 minutes. Set 1 tuna steak in the
layer on a large plate. Drizzle the olive oil over them and center of each of 4 dinner plates. Use a
season on both sides with salt and pepper. Let marinate while slotted spoon to spoon some sauce over
you make the sauce and heat the grill. each one, garnish with the lemon zest
Preheat an outdoor grill to high; if using a charcoal grill, let and red pepper, and serve. Photo by Jon Ricco

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