Recipe of the Week- Grilled Tuna Salad with Lemon- Habanero Mayonnaise

I got this Grilled Tuna Salad recipe from Food Network’s Bobby Flay.  The first time I did this recipe, for a corporate lunch, I under estimated the power of the habanero pepper and used one pepper to many. At first when you taste it, ya like ok not bad but then you start to feel the intense burn on the back end.  Luckily i didn’t blend the tuna with the dressing.  So here is a freebie: always taste your dressing or anything else for that matter before you add it to whatever your preparing.

3C. fresh lemon juice

1/2 to 1 whole habanero chile, chopped

1t. grated llemon zest

1C. mayonnaise

salt and freshly ground pepper to taste

1 small red onion, finely diced

1 large stalk of celery, finely chopped

2T. chopped fresh flat-leaf parsley

4 8oz tuna steaks

Olive oil

Prepare you charcoal grill so that it is approximately 375-400 degrees. place lemon juice in a saucepan and bring to a boil on the grate of the grill. Cook until reduced until to 1/2 cup.  remove from grill and let cool slightly.

Place lemon syrup, habanero, lemon zest and mayonnaise in a blender and blend until smooth.  Season with salt and pepper to taste, and transfer to a large bowl.  Add the onions, celery, and parsley and set aside.

Brush tuna with oil and season with salt and pepper on both sides.  Grill for 3 minutes per side or until slightly charred and cooked to desired doneness.  Remove from grill and lest rest for 5 minutes. before cutting into small cubes or flaking with a fork.  Add the tuna to the mayonnaise mixture and gently mix until combined.