Grilled Saku Tuna Loin with melon salsa and zucchini purée

Submitted by Vincent Balducci, Executive Chef, The City Club of Rock Hill, Rock Hill, S.C.

by C&RB Staff (editor@clubandresortbusiness.com)
May 2007
 

Amt    Ingredient
4   6-ounce Saku tuna loins (about 3/4” each)
2 tbsp. citrus seasoning rub (available at most food stores)
    as needed olive oil

Procedure:    
• Rub tuna with olive oil and season lightly with citrus rub.
• For medium-rare, grill over medium-high heat for one minute on each side. Cook longer if you want it more well-done.
• Let the tuna rest for one minute and slice thin, against the grain. Serve with melon salsa and zucchini puree (recipes follow)

For the Melon Salsa:
Amt    Ingredient
1/4 cup cantaloupe, small, diced
1/4 cup honeydew, small, sliced
1/4 cup red grapes, sliced in half
1 tbsp. red onion, minced
1 tbsp. cilantro, minced
2 tbsp. olive oil
1 tbsp. fresh lime juice
1 tsp. jalapeno, minced (optional)
    to taste salt and pepper

Procedure:    
• Mix all ingredients well and refrigerate.

For the Zucchini Puree:
Amt Ingredient
1 cup green bell pepper, small, diced
2 tbsp. olive oil
2 tbsp. unsalted butter
1 tbsp. garlic, mined
2 lbs. zucchini, cut into half moons
1 cup water
1/3 cup scallions, sliced
    to taste alt and pepper


Procedure:    
• Saute bell peppers in medium-size pan with olive oil until soft, but not brown.
• Add garlic for 15 seconds, stirring well.
• Add zucchini, water, salt and pepper. Bring to a boil.
• Cover pan and lower heat a little to simmer the ingredients. Cook with lid on for 6 to 8 minutes or until the zucchini is soft and most of the water has evaporated.
• Turn off heat and mash using a potato masher until fluffy. Add the unsalted butter and scallions.
• Serve hot.