Summer Entertaining 2010

Ahi Tuna with Watercress & Vincotto

INGREDIENTS
•1 tsp fresh lemon juice
•1 tsp olive oil
•5–6 ahi tuna steaks, about 5 oz. each, cut 1¼" thick and halved lengthwise
•Kosher salt
•Freshly ground pepper
•¼ cup vincotto ($14; buonitalia.com), or use balsamic vinegar
•2 cups loosely packed watercress, thick stems discarded

DIRECTIONS
1 Combine lemon juice and oil in a medium bowl; set aside. Meanwhile, preheat a ridged stove-top griddle pan over medium-high heat. 2 Season both sides of tuna steaks lightly with salt and black pepper and place on grill for about 4 minutes on each side. (Optional: To create crosshatch grill marks, rotate steak half a turn halfway through cooking time on each side.) 3 Place vincotto in a small saucepan on medium heat for about 2 minutes to thicken; let cool and pour into a squeeze bottle. 4 Just before serving, toss watercress in lemon dressing. Place one tuna steak on each plate, and top with some dressed watercress. Use vincotto to "draw" a zigzag on salad and tuna. Serves 10-12.

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