Ingredients

  • 235 milliliters olive oil
  • 60 milliliters fresh lemon juice
  • 2 ⅔ large egg yolks
  • 1 ⅓ tablespoons water
  • 2 ⅔ tablespoons chopped fresh tarragon
  • Additional olive oil
  • 1380 grams tuna steaks 1 inch thick
  • 8 sprigs fresh tarragon

Directions

1. Mayonaise: Whisk lemon juice, yolks, water with a little bit of oil. Gradually add remaining oil until thick and creamy. Mix in chopped tarragon. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
2. Drizzle additional oil over fish. Sprinkle with salt and pepper. Barbeque grill (medium high heat) or grill about 3 minutes per side for medium. Transfer to plates. Top with mayonnaise. garnish with tarragon sprigs.



Categories
Fish, main course
Keywords
Fish, main course
MacGourmet downloadGrilled Tuna with Tarragon Mayonnaise. To import, drag image to your MacGourmet recipe box.