This is a great summer main course that’s very easy but seems fancy and special at the same time. And even if it is easy, it’s also special since a thick, high quality piece of tuna like this is a real splurge. Every now and then, though, it’s totally worth it.
You want to use the thickest piece of tuna you can find, and high quality since it’s only going to be barely seared. At our local fish market, we were able to get a piece that was 2″ thick, which was perfect.
The only other trick is to get the grill very hot. You only want to be able to hold your hand up to the fire for about 1-2 seconds; that’s how you know it’s hot enough. Other than that, all this needs is a couple summer vegetables (we served it with simply prepared squash and zucchini, a recipe I’ll share soon) and some friends to share it with.
This rub is a variation on our favorite rub for steak, with the addition of lemon zest.
2 cloves of garlic
zest of 1 lemon
rosemary or basil, finely chopped
freshly ground black pepper
high quality tuna steak(s), at least 1″ thick and preferably thicker
Make a paste of garlic, lemon zest, and equal parts (same as the garlic) herbs, salt, and pepper. (It’ll be about a half a tablespoon or so of each, but we just eyeball it.) Two cloves of garlic and the zest of one lemon, with equal parts of the other ingredients, meant we had about the right amount of rub for our 2″ thick steak, so if you’re making more, you can just scale everything up. Rub this on all sides of the tuna.
Let sit at room temperature while you prepare the grill. We like to use a charcoal grill for the flavor, though gas would be fine too. Once the grill is very hot, sear the tuna for a minute and a half per side. If it’s thick, you may need to do the edges for another thirty seconds or so each. Remove from the heat and let rest for a few minutes.
Slice thinly against the grain and serve.