Viking Range vcqs001ss 用户指南

Notes:

32

Fish and Seafood

4 1-inch thick, tuna steaks (approximately 6-ounces each)
Olive oil, sea or kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 teaspoon minced garlic
8 ounces fresh mushrooms, cleaned and sliced
15 kalamata or other Greek olives packed in brine, drained and pitted
1 medium tomato, cored and diced
1 1/2 cups red wine
1 teaspoon fresh rosemary, chopped
Salt and pepper, to taste

Rub tuna steaks with olive oil and season to taste with salt and freshly ground black pep-
per. Set aside.

Preheat C

4

to 600-700ºF 

While C

4

heats up, prepare sauce by heating 1 tablespoon of olive oil in a sauté pan over

medium-high heat on your C

4

side burner or inside on the stove. Add the garlic and

mushrooms and sauté until mushrooms are golden, about 4 minutes. Add the olives,
tomato, red wine and rosemary and bring to a boil. Reduce heat to medium and simmer
until wine is reduced to one cup, about 5 minutes. Season with salt and pepper to taste
and keep warm.

When C

4

reaches desired temperature, open the dome, return rack and add the tuna

steaks. Keep both top and bottom damper fully open. Sear tuna steaks 2 minutes per
side. Close C

4

dome, close top and bottom dampers fully and grill an additional 3 min-

utes for medium-rare, internal temperature should be 125-130ºF, longer for more well-
done steaks. Place each tuna steak on a dinner plate and spoon some of the sauce over
the top.

Makes 4 servings

Document3  10/5/04  11:35 AM  Page 32