Grilled Tuna with Warm Balsamic Vinaigrette

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

The full richness of tuna stands up to the flavor of balsamic vinegar in this recipe from chef Esther Carpenter, who devised this dish when she was at the Four Seasons Hotel in Newport Beach, California. She suggests serving the tuna with a mixture of baby vegetables (zucchini, summer squash, carrots, and egg-plant) grilled with olive oil, shallots, and fresh thyme.