Grilled Tuna Steaks with Lemon-Garlic and Rosemary Glaze

Sometimes overcooking tuna steaks can produce dry, chewy fish but don’t be intimidated; with the help of Cooks Illustrated, we’re able to produce a moist, flavorful dish with just a few pointers on technique. The right vinaigrette will use the oil to add the proper amount of moisture to the fish and using honey as the sweetener achieves the proper browning for the perfect crust.  We like rare to medium-rare tuna so we used steaks that were at least 1 inch thick. Of course, you can regulate the temperature of the fish (anyone for black & blue tuna?) by adjusting the cooking time on the grill. Another key to this dish is using good quality seafood. We’re happy to introduce our new partnership with the Carolina Fish Market where we get fresh catches right here in our own back yard. Preparing a seafood dinner using the freshest fish definitely made a notable difference. In a word…succulent!

INGREDIENTS

• 3 tablespoons plus 1 teaspoon Olive This! Sicilian Lemon Balsamic Vinegar
• 2 tablespoons Dijon mustard
• 2 teaspoons honey
• 2 tablespoons chopped fresh rosemary leaves
• ¾ cup Olive This! Garlic Olive Oil
• 4-6 Carolina Fish Market tuna steaks (about 8-10 ounces each)
• ground black pepper
• salt

DIRECTIONS

Prepare the gas grill by turning all burners to high. If using charcoal, light coals. After 15 minutes, scrape grill grates with a grill brush.

Combine the Sicilian lemon balsamic vinegar, garlic olive oil, Dijon mustard, honey and chopped rosemary leaves in a small bowl and whisk until well combined. Measure out ¾ cup of the vinaigrette to baste the fish while cooking. The remaining vinaigrette will be used to sauce the fish when serving.

Liberally brush both sides of the fish with the lemon-garlic and rosemary vinaigrette. Salt and pepper both sides to taste.

While the fish marinates, use tongs to dip a folded paper towel in vegetable oil and wipe across the grates of the grill. Repeat about 3-5 times until the grates are black and glossy.

Place tuna steaks on the grill and close the grill lid. Do not move the steaks until the bottom surface is opaque and grill marks form, about 1½ minutes. Flip the tuna steaks carefully and cook the second side until desired doneness – about 1 ½ minutes for rare to 3 minutes for medium. Go conservative and undercook your tuna checking the doneness using the tip of a paring knife in the thickest part of the steak. Once done, serve immediately passing remaining vinaigrette on the side.

MAKES 4-6 SERVINGS

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