Grilled Tuna with Broccoli

Instructions

1. 1

   Preheat your grill to high heat, about 450°F. Pat the tuna steaks dry with paper towels and brush lightly with 1 tablespoon of olive oil. Season both sides generously with sea salt and black pepper.

   Tip: Dry tuna develops a better crust when grilled and cooks more evenly.

2. 2

   In a small bowl, whisk together the minced garlic, lemon juice, soy sauce, sesame oil, honey, and red pepper flakes to create the glaze.

   Tip: Prepare the glaze while the grill heats to save time during cooking.

3. 3

   Toss the broccoli florets with 2 tablespoons of olive oil, salt, and pepper. Spread them on a grill-safe skillet or use a grill basket.

   Tip: Using a grill basket prevents small florets from falling through the grate.

4. 4

   Place the broccoli on the grill and cook for 8-10 minutes, stirring occasionally, until the florets are tender with charred edges.

   Tip: Medium-high heat ensures the broccoli caramelizes without becoming mushy.

5. 5

   While the broccoli cooks, place the tuna steaks directly on the grill grates. Sear for 2-3 minutes on the first side without moving them, creating a golden crust.

   Tip: Resist the urge to flip early; a crust indicates proper searing and flavor development.

6. 6

   Flip the tuna steaks and sear the other side for another 2-3 minutes for medium-rare doneness. The center should remain slightly pink and warm.

   Tip: Tuna dries out quickly, so avoid overcooking; aim for an internal temperature of 110°F.

7. 7

   Transfer the cooked tuna to serving plates and brush generously with the prepared glaze on both sides.

   Tip: Apply the glaze while the tuna is hot so it adheres better and flavors penetrate the fish.

8. 8

   Divide the grilled broccoli among plates, drizzle with any remaining glaze, and sprinkle with sesame seeds before serving.

   Tip: Serve immediately while the tuna is warm and the broccoli is still crispy on the edges.