Tuna is the perfect fish for grilling – firm and lean with a meaty flavor that goes with just about anything. Here I’ve bumped up the taste a little bit with an herby marinade.
1 1/2 pounds yellowfin tuna steak
1/4 cup fresh lemon juice
1 tablespoon honey
1/2 teaspoon red pepper flakes
1/2 teaspoon cracked black pepper
1 teaspoon sea or kosher salt
2 cloves garlic, peeled (pickled, in this case)
2 teaspoons dried tarragon
1 teaspoon dried parsley
1/4 cup olive oil
Make the marinade by combining the lemon juice, honey, peppers, salt, garlic, herbs, and olive oil in a food processor and giving it a whirl until everything is well-blended and has started to thicken, kind of like a thin mayonnaise.
Put the tuna in a lidded container, cover with the marinade, and turn to coat. Stash in the fridge while you get the grill set up.
Set your grill up for a direct cook over high (600°F) heat.
I treat tuna steaks like beef steaks – grill them hot and fast to just medium-rare. Grill the tuna steak for about a minute per side, checking for doneness often. The tuna should yield gently when you press on it with the tongs. Not too firm, or you’re headed toward cat food territory. It’s best to pull the steak off the heat just before it’s done and let the carry-over heat finish cooking it.
Let rest for 5 to 10 minutes before serving.
Tuna is a nice change of pace from steaks and chops and a great fresh and light taste for summer.