- 2 ahi tuna steaks (each about 1 pound and 2 inches¬†thick)
- ¬ľ cup extra-virgin olive oil
- ¬ĺ teaspoon kosher salt
- ¬ĺ teaspoon freshly ground black pepper
- 2 tablespoons fresh lemon juice (from about ¬Ĺ¬†lemon)
- Basil Pesto
Besides their wonderful flavor, one of the things that‚Äôs¬†remarkable about tuna steaks is simply how great they¬†look, especially with grill marks on the outside and a¬†nice brown crust concealing a tender, still-red interior.¬†And tuna steaks really hold their shape after grilling; no¬†falling-apart flakiness here. To achieve those beautiful¬†grill marks, you need to leave the steaks alone for a¬†couple minutes; don‚Äôt turn or move them, at all. Resist¬†the temptation to tamper, and just let them alone. And¬†to get that perfectly seared outside while maintaining a¬†nice rare (or even raw, if that‚Äôs your preference) interior,¬†just pop your steaks in the freezer for an hour before you¬†grill. Prepare a Charcoal or gas grill for medium-high heat or¬†preheat a ridged grill pan over a medium-high flame. Wash and pat the tuna dry with paper towels. Brush¬†both sides of the tuna with the oil and sprinkle with the¬†salt and pepper. Grill the tuna until just seared on the¬†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 ¬Ĺ-inch-thick slices. Arrange the slices¬†on a serving plate. Drizzle with the lemon juice, and¬†serve with the basil pesto.