Grilled Tuna with Bean Sprout Salad
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under thirty minutes and tastes restaurant quality. Seared ahi tuna is naturally lean and packed with omega 3 fatty acids, making it as nutritious as it is delicious. The crisp bean sprout salad provides the perfect cool, refreshing contrast to the warm, perfectly seared tuna. Everything comes down to simple preparation and quality ingredients. You'll have an elegant meal on the table that impresses everyone at your table without spending hours in the kitchen.
Ella x
Ingredients
- 4 pieces (6 oz each)sushi-grade ahi tuna steaks(pat dry with paper towels)
- 710 mlfresh bean sprouts(rinsed and drained)
- 1 largecucumber(julienned)
- 1red bell pepper(thinly sliced)
- 2 tablespoonsfresh ginger(minced)
- 3 tablespoonslime juice
- 2 tablespoonssesame oil
- 2 tablespoonslow-sodium soy sauce
- 1 tablespoonrice vinegar
- 2 tablespoonssesame seeds(toasted)
- 2scallions(sliced on bias)
- 1 tablespoonolive oil
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper(freshly ground)
Detail level
Instructions
- 1
Prepare the dressing by whisking together minced ginger, lime juice, sesame oil, soy sauce, and rice vinegar in a small bowl. Set aside.
Tip: Make the dressing while your grill heats up to save time.
- 2
Preheat your grill to high heat (around 450°F). Brush the grill grates with oil to prevent sticking.
Tip: The grill should be smoking hot for a perfect sear on the tuna.
- 3
Season both sides of the tuna steaks generously with sea salt and black pepper. Lightly brush with olive oil.
Tip: Don't over-season; the soy sauce in the dressing adds additional salt.
- 4
Place tuna steaks on the hot grill and cook for 2-3 minutes per side for a rare to medium-rare center. The outside should have a golden crust.
Tip: Resist the urge to flip multiple times; this creates the best crust and keeps the interior tender.
- 5
While tuna cooks, combine bean sprouts, cucumber, and red bell pepper in a large mixing bowl.
Tip: Prepare your vegetables while the tuna is on the grill to keep everything warm and fresh.
- 6
Pour the prepared dressing over the vegetables and gently toss to combine. Add toasted sesame seeds and scallions, folding gently.
Tip: Toss the salad just before serving to keep the sprouts crispy.
- 7
Remove tuna from the grill and let rest for 2-3 minutes. This allows the juices to redistribute throughout the fish.
Tip: Resting the tuna ensures it stays moist and tender when sliced.
- 8
Divide bean sprout salad among four plates. Top each with a seared tuna steak and serve immediately.
Tip: Serve immediately while the tuna is still warm and the sprouts are crisp.
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