Grilled Tuna Steak

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: people

If you ever hesitate to cook fish, this grilled tuna steak recipe is the one you must try. It has simple ingredients and is ready in a flash, with amazing, delicious, bold flavors.

Ingredients

5 tablespoons olive oil, plus for the tuna steak
1 tablespoons grated fresh ginger
2 tablespoons soy sauce
4 6-ounces tuna steak, moisture-padded out and at room tempearture
4 tablespoons herbes de Provence
2 cups crispy greens salad
salt
ground white pepper

US - Metric

Instructions

Preheat a stovetop grill pan to high heat.
In a small bowl, whisk the olive oil, soy sauce, and ginger, and set aside.
Season the tuna generously with salt and white pepper, then coat both sides with the herbes de Provence, pressing firmly without breaking the tuna steaks so the herbes adhere. Lightly drizzle olive oil over it.
When the grill (or pan) is hot, brush a small amount of olive oil onto the pan with a pastry brush. Place the steaks in the hot pan and cook for 1 minute. Gently turn the tuna over to cook for 1 more minute. Remove to a cutting board.
Lightly season the crispy greens salad with salt and pepper. Toss a few tablespoons of ginger soy dressing in the bowl and mix well.
Using a very sharp knife, cut the tuna steaks into ½-inch thick slices. Evenly fan the slices on four plates and place the salad next to the tuna. Spoon the dressing around the tuna and serve immediately.

Equipment

Notes

Do not press too hard when drying your tuna steak, as this can break the membranes. I double my paper towels and then gently pat them on each side.
Since the tuna steaks barely touch the heat, I strongly recommend cooking them at room temperature.
Have your grill pan super hot so it will sear and leave beautiful markings.
This cooks fast, and you want to have everything ready and everyone ready to be seated, as it takes longer to slice and plate than to cook.
The tuna is best served warm and rare to medium-rare.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.