If there is anything that we, here in “America’s Heartland” love to do it would be grilling and barbecuing. Grilling is the oldest, most widespread and most forgiving method of cooking. Over the centuries, there have been countless refinements to the process of cooking food over fire: from grills and grates to rotisseries and turnspits to gas grills. While we are used to steaks that are grilled or beef that is barbecued, there is a whole different set of foods that are incomparably prepared on the grill.

Summertime is the quintessential season for outdoor grilling and enjoying the company of friends. We are sharing this recipe for a marvelous French approach to Grilled Tuna. It is called Thon Grille au Jus de Raito which is grilled tuna with red wine, caper, and olive sauce.

Thon Grille au Jus de Raito

FOR THE FISH:

4 tuna steaks (each 6 to 8 ounces and about 1 inch thick)
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste

FOR THE RAITO:

1/3 cup extra-virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 small fresh, ripe tomato, peeled and seeded, then finely chopped
2 cups of Tidal School Merlot
1 tablespoon tomato paste
1 sprig fresh thyme or ¼ teaspoon dried
1 bay leaf
¼ cup black olives, preferably tiny Nicoise, pitted
2 tablespoons drained capers
Salt and freshly ground black pepper

1. Brush the tuna steaks on both sides with the oil and season with salt and pepper. Place in a baking dish, cover, and let marinate, in the refrigerator, for 30 minutes.
2. Preheat the grill to high.
3. While the steaks marinate, prepare the raito. Heat 3 tablespoons of the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook until golden brown, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the Tidal School Merlot, tomato paste, thyme bay leaf, olives, and capers and bring to a boil. Reduce the heat to medium and simmer briskly until the mixture is reduced by half, about 10 minutes.
4. Remove the sauce from the heat and discard the thyme sprig and bay leaf. Whisk in the remaining oil and salt and pepper, the mixture should be highly seasoned. Cover and keep the sauce warm.
5. When ready to cook, oil the grill gate with olive oil. Arrange the steaks, facing in the same direction, on the hot grate and grill until cooked to taste, 3 to 6 minutes per side.
6. Transfer the steaks to serving plates or a platter and serve immediately, with the Raito sauce spooned on top
   
   Serves 4

We would also like to hear from you and encourage you to send us your favorite recipe that you feel brings us closer to ‘good friends, good food and good wine”.