grilled tuna steaks
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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.
yield
4 serving(s)
prep time
10 Min
cook time
10 Min
method
Grill
Ingredients For grilled tuna steaks
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2ahi tuna steaks, 2-inches thick (1 pound each)
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1/4 cextra virgin olive oil
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3/4 tspkosher salt
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3/4 tspfreshly ground black pepper
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2 Tbspfresh lemon juice
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basil pesto, purchased or home made
How To Make grilled tuna steaks
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1Prepare a charcoal or gas grill for medium high heat or preheat a ridged grill pan over a medium high flame.
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2Wash and pat the tuna dry with paper towels. Brush both sides of the tuna with the oil and sprinkle with the salt and pepper.
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3Grill 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.
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4Using a metal spatula, transfer the tuna to a cutting board and set aside for 5 minutes.
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5Using 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.
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6Note: 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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