Fish Type

Ingredients

  • 2 x 180 – 200g (6.5 – 7oz) tuna (skinless, boneless). 2.5-3cm / 1-1.2″ thick (Note 1)
  • 1 tsp olive oil
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper

COOKING:

  • 2 tsp olive oil , or oil spray
  • Prepare resting tray: Place a rack on a tray. (Note 3)
  • Oil and season tuna: Drizzle half the oil over the tuna. Smear over one side, then sprinkle with half the salt and pepper. Flip and repeat.
  • Heat skillet: Heat skillet (preferably a skillet with grille lines) over high heat until smoking hot. The hotter, the better!
  • Oil skillet (if required): If your skillet is not well-seasoned, brush skillet with olive oil or take pan off stove and spray with any oil (SAFETY WARNING! Note 4)
  • Cook first side: Place tuna steak in the skillet (I do one at a time for best results, Note 5) and cook for 45 seconds.
  • Rotate for grill lines: Turn steak 45 degree. Continue cooking another 45 seconds.
  • Cook other side: Flip tuna carefully, then leave for 1 minute or until the internal temperature in the middle reads 48°C / 118°F (Note 6).
  • Rest: Remove tuna from skillet and place on rack. Rest for 5 minutes – it will cool down almost to room temperature. This is desirable for easier slicing and better eating (Note 7) Serve! See Note 2 for sauce options.
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Ingredients

  • Olive oil– Evoo (extra virgin olive oil) all the way for me. It helps keep the tuna from sticking to the grill and helps keep the marinade on the tuna steak.
  • Honey– A touch of sweet is all you need in this tuna steak recipe.
  • Minced garlic – Mince your own garlic or use minced garlic from a jar.
  • Cilantro– Use freshly chopped cilantro, it tastes so good and works better than dried.
  • Parsley– Fresh parsley is great in this recipe, just chop finely and add to the bag with the rest of the marinade.
  • Salt and coarsely cracked black pepper– Just a little salt and pepper is all you need in this tuna steak seasoning.
  • Cumin– Any brand of cumin will work in this recipe for grilled tuna.
  • Smoked paprika – Smoked paprika adds a lovely flavor to this marinade. But if you only have regular paprika that’s okay too.
  • Lemon juice– You’ll need the juice from about half a lemon. I swear by fresh-squeezed lemon juice because it just takes much more tart and lemony. But you can use bottled in a pinch.

Directions

  1. First step is the easiest: Combineall of the marinade ingredients (yep, all of them!) and whisk
  2. Next, place thetuna steaks in a gallon Ziploc bag, then, pour in the marinade toss to coat the tuna steaks, and press out the excess air and seal. (Alternately, you can put the tuna steaks in a bowl, add the marinade, toss, cover and let marinade in the bowl.)
  3. Transfer the tuna steak marinade to the fridge and chill for 30 minutes.
  4. Take the tuna steak out of the fridge and put it on the grill, cooking for 6-8 minutes on each side, or till the tuna is easily flaked with a fork and the center of the tuna steak is just barely pink. (The internal temperature of the tuna steak should read 90-95 degrees when done.)
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