Food fans lamented the demise of Gourmet magazine, the first food periodical. It died Oct. 5, 2009, but the cookbook, “The Best of Gourmet: The World at Your Table,” preserves some of the magazine’s favorite recipes. The hardcover is available from Amazon.com for a paltry $4.78 new and 79 cents used.
GOURMET MAGAZINE GRILLED TUNA
2 1/2 pounds (1-inch-thick) tuna steaks
Sauce:
1/2 cup extra-virgin olive oil plus additional for brushing
6 garlic cloves, finely chopped
1/4 cup white-wine vinegar
1/2 cup finely chopped fresh mint
1/4 cup sliced almonds, toasted and cooled
Make sauce: Heat oil in a small heavy saucepan over moderate heat until hot but not smoking, then cook garlic and vinegar, stirring, until garlic is pale golden, about 1 minute. Remove from heat and cool to room temperature. Stir in mint and salt and pepper to taste. Stir in almonds just before serving.
Prepare grill for cooking.
Brush tuna lightly with oil and season with salt and pepper. Grill on a rack set over glowing coals until just cooked through, 3 to 4 minutes on each side. Serve tuna with sauce.
