Grilled Tuna with Avocado
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under half an hour and tastes like you spent way more effort than you actually did. Ahi tuna is incredibly lean and packed with omega 3 fatty acids, which are fantastic for your heart and brain. The beauty of this dish is its simplicity: you just sear beautiful tuna steaks on a hot grill, then top them with creamy avocado and a bright ginger soy glaze. The whole thing takes maybe 12 minutes to cook, leaving you more time to enjoy your meal and less time stuck in the kitchen.
Ella x
Ingredients
- 4 piecesahi tuna steaks(6 oz each, about 1.5 inches thick)
- 2ripe avocados(halved and pitted)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh lime juice
- 2 tablespoonssesame oil
- 1 tablespoonfresh ginger(minced)
- 2garlic cloves(minced)
- 2shallots(thinly sliced)
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlfresh cilantro(chopped)
- 2 tablespoonssesame seeds(white and black mix)
Detail level
Instructions
- 1
Whisk together soy sauce, lime juice, sesame oil, minced ginger, and minced garlic in a small bowl to create the glaze. Set aside and let flavors meld for 5 minutes.
Tip: Make the glaze while preparing other ingredients to save time.
- 2
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add sliced shallots and cook for 4-5 minutes, stirring occasionally, until golden and crispy. Transfer to a paper towel-lined plate and season with a pinch of salt.
Tip: Watch the shallots carefully to prevent burning; they should be caramelized, not charred.
- 3
Pat the tuna steaks dry with paper towels and season both sides generously with sea salt and black pepper. Brush lightly with olive oil.
Tip: Dry tuna is essential for achieving a proper crust when grilling.
- 4
Preheat your grill to high heat (around 450°F) or heat a cast-iron skillet over high heat for 2-3 minutes until very hot.
Tip: A screaming hot surface ensures a perfect sear while keeping the interior tender and rare.
- 5
Place tuna steaks on the grill or skillet and cook for 2-3 minutes on the first side without moving them. Flip carefully and cook for another 2 minutes on the second side for medium-rare doneness. The exterior should be caramelized while the center remains pink.
Tip: Resist the urge to move the tuna; let it develop a beautiful crust before flipping.
- 6
Remove the tuna from heat and immediately brush generously with the prepared glaze on both sides. Let rest for 1 minute.
Tip: Glazing immediately after cooking helps the sauce adhere and flavors to penetrate.
- 7
Scoop avocado flesh onto serving plates, creating a small bed. Top each portion with a glazed tuna steak.
Tip: If your avocados are very soft, mash them lightly on the plate for better presentation.
- 8
Garnish each plate with crispy shallots, sesame seeds, and fresh cilantro. Drizzle any remaining glaze around the plate.
Tip: Add garnishes just before serving to maintain the crispness of the shallots.
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