Oh the colors Submitted by Tuna Steaks with Summer Relish
Oh the colors Submitted by Tuna Steaks with Summer Relish
This is a colorful, fresh flavored dish that is perfect for a hot summer night. It is also a way to utilize some garden veggies in a way that features them. I made mine with garden chocolate, yellow pear and sweet 100 variety cherry tomatoes. One could easily seed and chop some homegrown cucumbers or add cooked diced potatoes to the relish, omitting the grits.




1 pint of multicolored cherry tomatoes sliced in half 1 yellow bell pepper roasted, skinned, seeded, ½ in dice ⅓ cup of pitted Kalamata olives sliced in half 1 small clove garlic peeled and minced finely 7 fresh basil leaves finely diced ½ teaspoon. fresh oregano minced finely 2 Tbsp. white balsamic vinegar 3 oz. extra virgin olive oil 1 pinch salt 1 small ice cube For the tuna: 4 6-7oz. local tuna steaks each about 1” thick 2 teaspoon salt 2 teaspoon fresh coarsely ground pepper For the grits: 2 ears corn on the cob shucked ⅓ lb. pancetta small diced 1 cup quick not instant grits 2 cups water 1 ½ cups milk 1 teaspoon. salt 1 tablespoon. butter 3 tablespoon. mascarpone cheese

Nutritional information

No nutrition information available


For the relish, combine all the above ingredients and let stand for 15 minutes at room temperature to marry flavors and allow juices to develop. Sprinkle tuna steaks on both sides with salt and coarsely cracked black pepper, pressing gently to adhere. Heat vegetable oil in large nonstick skillet over high heat. Add tuna steaks and sear until brown outside and just opaque in center, about 2.5 minutes per side. Using tongs, transfer tuna steaks to platter. Place ¼ of the relish over each steak and serve immediately. For the grits: In a medium saucepan, bring milk, water and salt to a gentle boil. Add grits while stirring and return to a boil. Reduce to a simmer and cover. Cook for 15- 20 minutes stirring occasionally. Meanwhile, grill corn until ears are nicely spotted with char. Cut kernels from cob and keep warm. In a small sauté pan, cook pancetta until crispy, drain and pat with paper towel. Add butter and mascarpone to grits, stir well to incorporate. Top grits with corn and pancetta.