Grilled Albacore Tunawith Potato-Tomato Casserole
6 (6 OZ) TUNA STEAKS
1 LEMON, ZESTED
1 CHILE DE ARBOL, THINLY SLICED
1 TBSP THYME LEAVES
1 TBSP FLAT LEAF PARSLEY, SLICED
2 TBSP OLIVE OIL
1 TBSP JACOBSEN FLAKED SEA SALT
1 TBSP BLACK PEPPER
2 OZ ARUGULA
2 TBSP EXTRA VIRGIN OLIVE OIL
To make the fish: Season the fish with the lemon zest, chile, thyme, and parsley. Cover and refrigerate at least 4 hours.
Remove fish from the refrigerator 30 minutes before cooking to come to room temperature.
Season the fish with salt and pepper on both sides. Grill 2-3 minutes per side (next to the cast iron with the casserole) rotating it once or twice. The tuna should be well seared but still rare.
To serve, scatter the agugula on a large platter and arrange the tuna on top. Squeeze lemon juice on top and a drizzle ofextra virgin olive oil. Serve along side the casserole. Enjoy!
To make the casserole: Heat a large cast iron pan over high heat for 2 minutes. Drizzle in 3 tablespoonsolive oil and add the onions, 1 teaspoon thyme, 1 teaspoonsalt, and some pepper.
Cook 5 minutes stirring often. Reduce the heat to medium. Add butter and cook 15 minutes more until onions start to caramelize. Reduce the heat to low and continue cooking for 10 mintues more. The onions should be a deep golden brown.
Toss the sliced potatoes with cream, 1 teaspoon thyme, 1 teaspoon salt and black pepper. Season tomato slices with 1 teaspoon salt and black pepper.
Transfer half the caramelized onions to a separate bowl and spread the remaining half evenly across the bottom of the cast iron pan. Arrange one layer of alternating potatoes and tomatoes on top of the onion layer.
Drizzle with 2 tablespons of the cream from the potatoes and 1 tablespon olive oil. Season with 1/4 teaspoonsalt, large pinch black pepper, 1/2 teaspoon thyme and half the basil. Scatter the rest of the caramelized onions over the potatoes and tomatoes. Arrange another layer of potatoes and tomatoes on top.
Pour remaining cream from the potatoes and remaining tablespoon olive oil over the potatoes and tomatoes. Season with 1/4 teaspoon salt, a pinch of pepper, the remaining 1/2 teaspoon thyme and remaining basil.
When ready to cook, start the Z Grill grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Cover the cast iron with aluminum foil and bake for 2 hours until the potatoes are tender. Remove from the oven and uncover it.
Increase the grill temperature to 450 degrees F. Once grill is to temperature, return the cast ironuncovered to the grill. Cook another 25 to 30 minutes, until the juices have thickened and the top is golden brown. Serve with the albacore tuna. Enjoy!
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