There’s nothing quite like fresh fish on the grill. Living in Florida makes it easy to grill year round. For those living in snow drenched climes the broiler or a cast iron skillet are certainly options. Bookmark the recipe for warmer days to come.
I’ve been using a Weber charcoal grill for over 30 years and their mantra has been “keep a lid on it”. Tuna is the one exception to Weber’s golden rule and they will be the first to tell you. . . Cook your tuna too long and it will quickly deteriorate. It is best seared quickly on the outside and leaving the middle raw. If cooked through it will become dry.
Prepare the grill. Place steaks on direct heat for about 2 minutes per side, flipping only once. They should be beige on the outside and the inside will be red. It’ll cut like butter and taste even better
We served with duck fat fries and broccoli with cheddar cheese. Enjoy!
Recipe & Ingredients
For the tuna:
1 pound fresh Aahi yellowfin tuna
juice of 1/2 fresh lemon
1/3 cup extra virgin olive oil2 tbs fresh rosemary
1 tbs fresh thyme
2 cloves fresh garlic thinly sliced
sea salt and freshly ground black pepper to taste
For the sauces:
1/2 cup homemade mayo, divided
1 tsb fresh squeezed lemon juice
1 close garlic mashed into a paste
sea salt & freshly ground black pepper
1 tbs finely diced sweet pickles
1-2 tsp srirach sauce
Mix the olive oil, lemon juices, herbs and salt and pepper in a small bowl with a wire whisk. Place the tuna steaks in a ziploc bag and pour the olive oil mixture over the steaks and let marinate at room temperature for 30 minutes. Remove the tuna steaks and discard marinade. Sear for 2 minutes on each side over direct heat on a grill.
Lemon aoili: take 1/4 cup homemade mayo, 1 tbs fresh squeezed lemon juice, 1 clove garlic mashed into paste and sea salt and pepper to taste and mix well in a small dish
Sriracha remoulade: take 1/4 cup homemade mayo, 1 tbs finely diced sweet pickles and 1-2 tsp sriracha sauce and mix well in a small dish