Name: Grilled Tuna Steaks with Tomato and Cilantro Vinaigrette
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Fusion
Ingredients: 340 g yellowfin or ahi tuna steaks; 15 ml olive oil; 3 g kosher salt; 1 g black pepper; 150 g cherry tomatoes; 15 g fresh cilantro; 30 g red onion; 10 g jalapeno pepper; 30 ml extra virgin olive oil; 20 ml lime juice; 2 g kosher salt; 1 g black pepper

Equipment

Grill or grill pan

or Heavy cast iron skillet

Mixing bowl

Chef's knife

Cutting board

Paper towels

Ingredients

2 servings

Tuna

340 g yellowfin or ahi tuna steaks, 2.5cm thick
15 ml olive oil
3 g kosher salt
1 g black pepper, freshly cracked

Tomato-Cilantro Vinaigrette

150 g cherry tomatoes, quartered
15 g fresh cilantro, finely chopped, stems included
30 g red onion, finely diced
10 g jalapeno pepper, minced, seeds and ribs removed
30 ml extra virgin olive oil
20 ml lime juice, freshly squeezed
2 g kosher salt
1 g black pepper, freshly cracked

Nutrition (per serving)

412

Calories

43g

Protein

Carbs

24g

Fat

Fiber

Sugar

1055mg

Sodium

Method

In a mixing bowl, combine the quartered cherry tomatoes, chopped cilantro, diced red onion, minced jalapeno, extra virgin olive oil, lime juice, kosher salt, and black pepper. Toss well to combine.

Allow the vinaigrette to rest at room temperature so the tomatoes release their juices and the flavors meld.

15m

Preheat a grill or grill pan to high heat, reaching approximately 260C/500F.

Thoroughly pat the tuna steaks dry with paper towels. Brush both sides lightly with olive oil and season evenly with kosher salt and black pepper.

Place the tuna on the hot grill. Sear for 1.5 to 2 minutes per side for medium-rare, aiming for an internal temperature of 46C/115F. For fully cooked fish, lower the heat slightly and cook until the internal temperature reaches 63C/145F. Note that consuming raw or undercooked seafood may increase your risk of foodborne illness.

4mLook for: A distinct seared crust on the exterior with a pink, rare strip in the centerFeel: Slightly firm on the edges but yielding in the middle

Transfer the grilled tuna to plates and spoon the rested tomato-cilantro vinaigrette generously over the top. Serve immediately.

Chef's Notes

When selecting tuna, look for steaks with a deep, even red color and no strong fishy odor. The flesh should spring back immediately when pressed.
The cilantro stems pack an immense amount of flavor and crunch. Chop them finely and include them in the vinaigrette instead of discarding them.
If you want to add an extra layer of complexity, a tiny splash of fish sauce in the vinaigrette will boost the umami profile without tasting fishy.