Grilled Tuna Oscar
This was an adaptation of Veal Oscar, a dish supposedly developed for a former king of Sweden. Step it up a notch with rare, grilled tuna in place of the veal.
- 2-4 tuna steaks
- 4-5 asparagus spears per steak, steamed
- ⅓ cup lump crabmeat per steak
- 2 tablespoons butter
- 3 large egg yolks, at room temperature
- juice of one lemon (about a quarter of a cup)
- ¼ teaspoon salt
- ¼ teaspoon ground white pepper
- 4 ounces salted butter, heated until hot to the touch
- 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.
- This is not a difficult recipe, but you do have to time things properly to keep everything hot. Pre-steam the asparagus and then briefly reheat it in a pan with a little butter, and heat the crabmeat in the same pan. You can do this while the tuna is grilling, and make the blender hollandaise at the same time.