INGREDIENTS
1 small red onion, vertically sliced
4 tuna fillets
1 lb. small red potatoes
1 TBSP. chopped fresh thyme
2 TBSP. extra-virgin olive oil, divided
1 tsp. salt, divided
½ tsp. black pepper
1 pint grape tomatoes, quartered
2 TBSP. finely chopped fresh mint
1 TBSP. capers, chopped
2 tsp. sherry vinegar
2 tsp. Dijon mustard
Cooking spray
DIRECTIONS
Place onions in a small bowl; add water to cover.
Let stand 30 minutes. Drain. Set aside.
Preheat grill to medium-high.
Pat fish dry with paper towels.
Boil potatoes in a large saucepan.
Simmer until tender.
Drain; cool slightly and cut potatoes in half.
Combine potatoes with thyme, 1 TBSP. olive oil, ½ tsp. salt, and 1/8 tsp. pepper in a bowl, tossing to coat.
Thread potatoes onto 4 (6 in.) skewers with cut side facing out.
For the relish, combine onion, remaining 1 TBSP. oil, 1/8 tsp. salt, 1/8 tsp. pepper, tomatoes, mint, capers, vinegar, and mustard in a bowl; toss gently. Set aside.
Sprinkle remaining salt and pepper evenly over fish.
Place fish and potatoes, cut sides down, on grill rack coated with cooking spray.
Cover and grill potatoes 6 minutes without turning.
Grill fish 3 to 4 minutes on each side or until fish flakes easily when tested with a fork.
Serve the tuna with the potatoes and top with the tomato-onion relish.
Serves 4.
