INGREDIENTS
1 pt. grape tomatoes
3 TBSP. extra-virgin olive oil
Salt and pepper
4 tuna steaks
3 scallions, finely chopped
2 tsp. grated lime peel
4 slices bacon, chopped
1 onion, chopped
3 cloves garlic, chopped
2 TBSP. balsamic vinegar
2 TBSP. brown sugar
2 tsp. hot pepper sauce
1 tsp. Worcestershire sauce
For the Polenta:
2 cups chicken broth
1 cup milk
1 cup quick-cooking polenta
1/4 cup honey mustard
1 TBSP. butter
DIRECTIONS
In a medium saucepan, bring the chicken broth and milk to a boil.
Whisk in the polenta and cook, whisking, until thickened.
Stir in the honey mustard and butter; season with salt and pepper.
Preheat oven to 400 degrees.
On a rimmed baking sheet, toss the tomatoes with 1 TBSP. of the oil, salt and pepper.
Roast until charred, about 15 minutes.
Heat a grill to medium-high.
Rub the tuna with 1 TBSP. of the oil, scallions, lime peel, salt and pepper.
Grill, turning once, until cooked through, about 8 minutes. (Or roast in the oven for 10 minutes.)
In a medium saucepan, heat the remaining 1 TBSP of the oil.
Add the bacon, cook 3 minutes.
Drain all but 2 TBSP. of the fat.
Add the onion and garlic; cook 3 minutes.
Stir in the vinegar, brown sugar, hot sauce and Worcestershire sauce.
Add the tomatoes and mash together.
Top the fish with the tomato sauce and serve with the polenta.
Serves 4.
