Equipment
Ingredients
Main
- 400 g yellowfin tuna steaks, cut about 2.5cm thick
- 2 limes, zested and juiced
- 30 ml extra virgin olive oil
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Combine the lime zest, lime juice, olive oil, kosher salt, and freshly cracked black pepper in a small bowl. Whisk vigorously until the marinade is thoroughly emulsified.
Pat the tuna steaks completely dry with paper towels. Coat the fish evenly with the lime marinade and let sit at room temperature for exactly 10 minutes. Wash your hands thoroughly with soap and water after handling the raw fish.
Preheat a grill pan over medium-high heat until it is smoking hot. A properly heated pan is crucial for achieving a deep crust without overcooking the center.
Using tongs, place the marinated tuna steaks onto the hot grill pan. Sear for 1 to 2 minutes per side for a medium-rare finish, targeting an internal temperature of 46°C/115°F. For vulnerable populations requiring fully cooked fish, sear longer until the internal temperature reaches 63°C/145°F.
Transfer the seared tuna to a clean cutting board. Let the steaks rest for 2 minutes to allow the juices to redistribute before serving.
Chef's Notes
- Always pat your tuna steaks thoroughly dry before marinating. Removing excess surface moisture ensures the oil adheres properly and promotes the Maillard reaction for a superior crust.
- Lime juice contains high levels of citric acid which rapidly denatures delicate seafood proteins. Strictly limiting your marinating time to 10 minutes prevents the tuna from becoming mealy.
- For the best sear, ensure your grill pan is smoking hot before adding the fish. Since extra virgin olive oil has a lower smoke point, you can substitute a neutral high-heat oil if your stove runs exceptionally hot.
- Slicing the rested tuna against the grain before plating will yield the most tender bite.
Storage
Refrigerator: 2 days — Store in an airtight container. Best enjoyed fresh as reheating will overcook the fish.
