Monday, July 10, 2006

Grilled Tuna Steaks

From Giada De Laurentiis: Everyday Italian

2 ahi tuna steaks (each about 1 pound and 2 inches thick)
1/4 C extra-virgin olive oil
3/4 tsp kosher salt
3/4 tsp fresh ground black pepper
2 Tbsp fresh lemon juice
Basil pesto

Prepare a charcoal or gas grill for medium-high heat or preheat a ridged grill pan over medium-high flame. Wash and pat the tuna dry with paper towels. Brush both sides of the tuna with the oil and sprinkle with salt and pepper. Grill the tuna until just seared on the outside but still rare in the center, about 2 minutes per side. If desired, continue cooking the tuna until just cooked through in the center, about 2 minutes longer per side. Using a metal spatula, transfer the tuna to a cutting board and set aside for 5 minutes.

Using a large, sharp knife, cut the tuna across the grain and on a bias into 1/2 inch thick slices. Arrange the slices on a serving plate. Drizzle with lemon juice, and serve with the basil pesto.

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