Prep 10 mins
Cook 5 mins
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. 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. From Everyday Italian by Giada De Laurentiis.
- 907.18 g ahi tuna steaks, 2 inches thick
- 59.14 ml extra virgin olive oil
- 3.69 ml kosher salt
- 3.69 ml fresh ground black pepper
- 29.58 ml fresh lemon juice
- basil pesto
- Prepare a charcoal or gas grill for medium high heat or preheat a ridged grill pan over a medium high flame.
- 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.
- 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.
- Using a metal spatula, transfer the tuna to a cutting board and set aside for 5 minutes.
- 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.