Oak-Planked Peppercorn Tuna Steaks With Orange Mayonnaise

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

The citrus-flavored mayonnaise, which you can make ahead, takes the heat off the spicy peppercorn-crusted tuna. Serve over couscous.

Ingredients

• 1 (15 x 6 1/2 x 3/8-inch) oak grilling plank
• 1/4 cup low-fat mayonnaise
• 1/4 teaspoon grated orange rind
• 2 tablespoons fresh orange juice
• 2 teaspoons chopped fresh chives
• 4 (6-ounce) Bluefin tuna steaks (about 1 inch thick)
• Cooking spray
• 1/2 teaspoon salt
• 2 tablespoons mixed peppercorns, crushed

Directions

1. To prepare plank, immerse and soak plank in water 1 hour; drain.
2. Prepare grill, heating one side to medium and one side to high heat.
3. Combine mayonnaise, rind, juice, and chives; stir well with a whisk.
4. Chill.
5. Lightly coat top of tuna with cooking spray.
6. Sprinkle tuna with salt; firmly press peppercorns into tuna.
7. Place plank on grill rack over high heat; grill 5 minutes or until lightly charred.
8. Carefully turn plank over; move to medium heat.
9. Place tuna on charred side of plank.
10. Cover and grill 10 minutes or until desired degree of doneness.
11. Serve tuna with orange mayonnaise.

Yield: 4 servings (serving size: 1 steak and 1 1/2 tablespoons orange mayonnaise)