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Epicurious

Grilled Tuna Steak with Spring Onions and Provençal Vinaigrette

This might be the easiest recipe in the book and one you’ll pull out over and over again for its ease and deliciousness. All you need are a few good ingredients and a hot grill. When it comes to buying fresh tuna, the species, or even the bright red color, is not necessarily an indicator of quality. In fact, fatty tuna, which is more desirable, is often paler but of no lesser quality. Fresh tuna is shiny, bright, and redolent of the ocean; it should talk to you. The Provençal vinaigrette is a full-flavored condiment you’ll want to have on hand—always! Use it on everything from grilled fish to crostini and sandwiches. If you want to serve the tuna with another side dish, Sautéed Broccoli Rabe (page 192) is a good choice.

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