Similar to aioli, but without the harshness of garlic, this lavish sauce, flavored with lemon and fresh herbs, is a handy gluten-free staple to keep in your refrigerator. It is an elegant accent for grilled albacore and squash.

Ingredients

  • Fingerling potatoes, lb (750 g), halved lengthwise
  • Extra-virgin olive oil, ¼ cup (2 fl oz/60 ml)
  • Fresh lemon juice, 3 tablespoons
  • Fresh marjoram, 2 tablespoons minced
  • Lemon zest, 1 teaspoon grated
  • Shallot, 1, minced
  • Gluten-free mayonnaise, ½ cup (4 oz/125 ml)
  • Albacore tuna steaks, 4 (5–6 oz/155–185 g each)
  • Assorted summer squash, lb (625 g), cut diagonally into ⅓-inch (9-mm) slices
  • Kosher salt and freshly ground pepper

Method

  1. In a medium pot of boiling salted water, blanch the potatoes until almost tender, about 10 minutes. Drain.
  2. Meanwhile, in a small bowl, mix the oil, lemon juice, 1 tablespoon plus 2 teaspoons of the marjoram, lemon zest, and shallot. In another small bowl, combine 1½ tablespoons of the mixture and the mayonnaise.
  3. Place the tuna and squash on a baking sheet. Brush with the olive oil mixture and sprinkle with salt and pepper. In a medium bowl, mix the potatoes and remaining olive oil mixture. Sprinkle with salt and pepper.
  4. Prepare a grill for direct-heat cooking over high heat. Add the tuna, squash, and potatoes. Cover and grill just until cooked through, about 5 minutes per side. Transfer the tuna and vegetables to 4 warmed plates. Sprinkle with the remaining 1 teaspoon marjoram. Serve right away with the mayonnaise-herb mixture.

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