Go Back
Grilled Tuna Oscar

Grilled Tuna Oscar

Seasonal and Savory
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Servings 4

Ingredients
  

  • 2-4 tuna steaks
  • 4-5 asparagus spears per steak, steamed
  • 1/3 cup lump crabmeat per steak
  • 2 tablespoons butter

For the sauce:

  • 3 large egg yolks, at room temperature
  • juice of one lemon (about a quarter of a cup)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 4 ounces salted butter, heated until hot to the touch

Instructions
 

  • Lightly oil a grill pan and heat it over medium-high heat. Pat the tuna steaks dry and place them on the pan. Grill each side until it appears cooked most of the way up--you want a thin band of pink still left in the center of the fish. The cooking time will vary according to the thickness of the steaks.
  • While the fish is grilling, warm the asparagus and the crabmeat in the two tablespoons of butter. I use a medium skillet and place the crab on one side and the asparagus on the other.
  • To make the sauce, place the egg yolks, lemon juice, salt, and white pepper in a blender and blend until smooth. Drizzle in the hot butter with the blender running. If you want to add fresh herbs, like tarragon, stir them in at the end.
  • To assemble, place a grilled tuna steak on each serving plate and top with some of the warmed asparagus and crab meat. Drizzle with the sauce and serve.