grilled tuna steaks

Name: Grilled Tuna Steaks
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: Hawaiian/Polynesian
Ingredients: 2 - ahi tuna steaks, 2-inches thick (1 pound each); 1/4 cup(s) extra virgin olive oil; 3/4 teaspoon(s) kosher salt; 3/4 teaspoon(s) freshly ground black pepper; 2 tablespoon(s) fresh lemon juice; - basil pesto, purchased or home made

6 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Dec 1, 2016

Besides their wonderful flavor, one of the things that's remarkable about tuna steaks is simply how great they look, especially with grill marks on the outside and a nice brown crust concealing a tender, still red interior. Tuna steaks really hold their shape after grilling; no falling apart flakiness here. To achieve those beautiful grill marks, you need to leave the steaks alone for a couple of minutes - don't turn or move them at all. Resist the temptation to tamper and just let them alone.

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prep time 10 Min

cook time 10 Min

method Grill

yield 4 serving(s)

Ingredients

2 - ahi tuna steaks, 2-inches thick (1 pound each)
1/4 cup extra virgin olive oil
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
- basil pesto, purchased or home made

How To Make grilled tuna steaks

Step 1

Prepare a charcoal or gas grill for medium high heat or preheat a ridged grill pan over a medium high flame.

Step 2

Wash and pat the tuna dry with paper towels. Brush both sides of the tuna with the oil and sprinkle with the salt and pepper.
Step 3

Grill the tuna until just seared on the outside but still rare in the center, about 2 minutes per side. If desired, continue cooking the tuna until just cooked through in the center, about 2 minutes longer per side.
Step 4

Using a metal spatula, transfer the tuna to a cutting board and set aside for 5 minutes.
Step 5

Using a large sharp knife, cut the tuna across the grain and on a bias into 1/2-inch thick slices. Arrange the slices on a serving plate. Drizzle with lemon juice and serve with basil pesto.
Step 6

Note: To get that perfectly seared outside while maintaining a nice rare (or even raw, if that's your preference) interior, just pop your steaks in the freezer for an hour before you grill.
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