Grilled Tuna Nicoise

Ingredients

• 36 ounce tuna steaks 
• 3 tablespoons capers drained
• 2 cups chianti 
• 1 pound orzo pasta cooked
• 2 tablespoons basil fresh thinly sliced
• 1 tablespoon parsley fresh minced
• 1 tablespoon garlic minced
• 1 teaspoon granulated sugar 
• 2 tablespoons grapeseed oil 
• 0.3 cup kalamata olives pitted
• 0.3 cup pancetta cooked thinly sliced
• 0.3 cup parmesan grated
• 6 servings salt and pepper black freshly ground
• 1 cup spinach leaves 
• 0.5 cup tomatoes diced
• 0.5 cup butter unsalted at room temperature 1 stick
• 2 tablespoons balsamic vinegar white

Equipment

• frying pan
• sauce pan

Directions

1. For the glaze: In a small saucepan over medium heat, cook the Chianti, vinegar, and sugar for 20 to 30 minutes, or until reduced by 80-percent total volume. Hold at room temperature.
2. Heat the oil in a large saute pan over high heat. Season the steaks with salt and pepper on both sides and add to the hot pan in 2 batches. Cook for 2 to 3 minutes. Flip the steaks, reduce the heat to medium-high, and cook for an additional 2 minutes.
3. Remove the steaks from the pan and let rest for 5 minutes. Slice the steaks on the bias, 1-inch thick. Reserve the pan for the pasta.
4. Add the tomatoes, capers, olives, garlic, basil, and parsley to the pan and cook for 2 minutes.
5. Add the orzo and spinach and cook for an additional minute.
6. Remove from the heat and stir in the butter to finish the sauce.
7. To serve: Spoon the orzo onto plates, top with tuna, Parmesan, and pancetta, and drizzle with the Chianti glaze.