Tuna is one of those great, simple dishes on the grill. The key to this recipe was the infused olive oil I marinated the tuna steaks in. It gave them a great, deep flavor and kept the meat moist without overwhelming the tuna.
Loin steaks like this taste better to me if you treat them like beef steaks – hot, fast, and no more than medium-rare.
2 8-12 ounce tuna steaks
4 tablespoons infused olive oil
Kosher salt and fresh-ground black pepper
Lay the tuna flat in a small container. Liberally coat all sides of the tuna with the olive oil. Season lightly with salt and pepper. Cover and refrigerate for at least 2 hours. Remove the steaks from the fridge about an hour before you plan to cook them.
Get your grill hot – 600+°F. Brush a little oil on the grate and preheat it. You want everything on the grill to be sizzling hot.
Grill the steaks for 30 seconds to a minute per side. Rare tuna will be quite soft, with just a little resistance at the surface; medium-rare tuna will be gently yielding; and medium tuna will be firm. Anything past medium is going to start to dry out, so it’s best to pull the steaks off the heat just before they are done to your liking and let the carryover heat finish the job.