This restaurant-worthy seared tuna steak recipe takes less than 30 min start to finish, resulting in a slightly blackened outside with a tender, pink middle.
Hands on: 20 min
Hands off: 6 min
Ingredients:
4 Ahi Tuna steaks
Juice of 1/2 lemon
1 tbsp olive oil or sesame oil
1 tbsp honey
1 tbsp soy sauce
1 tsp Worcestershire sauce
Dash of salt
Dash of black pepper
Seared to perfection over hot coals
Cooking:
In large ziplock bag, combine lemon juice, oil, honey, soy sauce and Worcestershire sauce. Shake well to combine.
Add tuna steaks to marinade and gently move to cover each steak, taking careful not to stress the meat with quick movement. Place bag with tuna steaks and marinade in the fridge to marinate for 20 min.
Preheat grill (with grate) to 550 - 600 degrees F. Brush grate and lightly oil to prevent sticking.
After 20 min of marinating, remove tuna steaks from marinade and pat dry. Dust lightly with salt and black pepper.
Add steaks directly to grill over the very high heat, which will sear the outsides while keeping the insides tender. They will cook fast, and you want to keep that soft, pink interior!
Sear each side twice for one minute, rotating for criss crossed grill marks. Remove to a cutting board. Slice across the grain before serving.
Tip: If your grill doesn’t get hot enough, a well-seasoned cast iron pan or nonstick skillet with 1 tbsp olive oil over high burner can be used. Sear 2 minutes on each side.
Tip: If a steak is stick to the grate, don't attempt to slide your spatula or utensil underneath to force it, this will push into and tear up the steak. Rather, take a thin utensil (table knife, side of your spatula, etc.) that fits in between the grill grates to gently lift the stuck portion evenly across the bottom surface of the steak from under the grates.
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