Yield
4

Fresh mint blends with garlic, vinegar, and sugar for a room-temperature sweet-and-sour sauce that's traditional in England with roasted lamb--and is also perfect for a full-flavored fish like tuna. Serve the rather forceful sauce separately so that each person can decide how much or little to use.

How to Make It

Step 1

Put 1/3 cup of the mint in a medium glass or stainless-steel bowl. In a small stainless-steel saucepan, bring the water to a simmer over moderate heat. Add the sugar and stir until completely dissolved. Stir in the vinegar, garlic, and 1/4 teaspoon of the salt. Pour the mixture over the mint in the bowl. Let sit 15 minutes.

Step 2

Light the grill or heat the broiler. Coat the tuna with the oil. Season with the remaining 1/2 teaspoon salt and the pepper. Cook the tuna for 4 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare.

Step 3

Strain the mint sauce through a sieve into a sauceboat or serving bowl. Stir in the remaining mint. Pass the sauce with the fish.

Step 4

Fish Alternatives: Mackerel and salmon are both full-flavored enough to take on this sauce.

Step 5

Wine Recommendation: Look for the lightest, leanest white you can find; anything else will have a tough time with the mint. Try a verdicchio-based wine from Italy or a vinho verde from Portugal.

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