This elegant dish is so simple, yet so flavorful and not to mention beautiful, too! It’s special enough to serve to guests but simple enough to make for yourself during the week. Don’t be intimidated by grilling the tuna – this is actually one of the very first things I ever learned how to grill. Today I work at Weber Grills as the culinary specialist, but 10 years ago I barely knew how to turn on a grill. Grilled tuna was one of my favorite dishes to order in a restaurant, but I wanted to learn how to make it myself. Someone had given me a Weber cookbook, which I read cover to cover like a text book, and tuna was one of the first things I attempted to grill. True story! Just remember to give the grill plenty of time to preheat. The tuna, or anything for that matter, is less likely to stick to the grates if they’re nice and hot.
Tuna takes about 4 minutes to cook which makes this great for a busy weeknight dinner. It’s very important to take special care not to overcook the tuna. You want it to be ruby red – raw – in the middle. Tuna is so delicate, if you cook it all the way through it becomes dry and tough. If the thought of eating raw fish makes you uncomfortable, use shrimp or salmon or even chicken or steak instead. They can be cooked all the way through and pair really well with this vinaigrette.
I purposely wrote this recipe to make a lot of vinaigrette because it is so, so, so ridiculously delicious you’ll want to eat it all week long. Use it on a salad with any leftover tuna and mixed greens or drizzle it over Asian-inspired tacos with skirt steak, radishes and cilantro.
- ¼ cup chopped fresh cilantro
- 1 jalapeño, thinly sliced
- 1 teaspoon minced fresh ginger
- 1 garlic clove, minced
- ¼ cup fresh lime juice, about 3-4 limes
- ¼ cup low-sodium soy sauce
- ¼ teaspoon sugar
- 4 tablespoons extra-virgin olive oil, divided
- 1 teaspoon toasted sesame oil
- 2 6-oz sushi-grade tuna filets
- 1 tablespoon olive oil
- Kosher salt
- Freshly cracked black pepper
- 2 ripe avocados, cut into large chunks
- In a medium mixing bowl, stir together all of the vinaigrette ingredients until well combined. Set aside. If you want less heat, remove the seeds and veins from the jalapeños before adding them to the vinaigrette.
- Preheat the grill on high heat for 15 minutes with the lid closed.
- Use a paper towel to gently blot the tuna steaks dry. Brush the tuna lightly with olive oil and season generously with salt and pepper on both sides. Brush the cooking grates clean and place the tuna on the grill. Close the lid and cook for 2 minutes. Using a large spatula, carefully flip the tuna and grill another 2-3 minutes or until it has reached medium-rare. The center should still be bright red and raw.
- Transfer the tuna to a cutting board and let it rest about 5 minutes. Use a sharp knife the slice the tuna against the grain into ½" thick slices. Top with avocado and drizzle the vinaigrette over the top.