Grilled Tuna with Cauliflower
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes restaurant quality. Ahi tuna is packed with omega 3 fatty acids that are wonderful for heart health, and I love how quickly it cooks on the grill. The cauliflower gets tender and slightly caramelized while soaking up all those bright lemon and garlic flavors, making it feel like a complete, satisfying meal without breaking the bank. Best of all, the whole thing is incredibly simple to pull off, even on a busy evening.
Ella x
Ingredients
- 4ahi tuna steaks(6 oz each, about 1.5 inches thick)
- 1 large headcauliflower florets(cut into bite-sized pieces)
- 5 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 1 teaspoonsea salt
- ½ teaspooncracked black pepper
- ¼ teaspoonred pepper flakes
- 4fresh thyme sprigs
- 1 tablespoonlemon zest
- 59 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat your grill to high heat (around 450°F) and allow it to heat for at least 10 minutes until the grates are very hot.
Tip: Use a grill brush to clean the grates and prevent sticking.
- 2
Toss cauliflower florets in a large bowl with 3 tablespoons olive oil, minced garlic, half the lemon juice, salt, pepper, and red pepper flakes. Spread on a foil-lined grill pan or cast iron skillet.
Tip: Cutting florets to uniform size ensures even cooking.
- 3
Place the cauliflower pan on the grill and cook for 18-20 minutes, stirring occasionally, until the florets are golden brown and tender.
Tip: Some charring on the edges adds wonderful flavor.
- 4
While the cauliflower cooks, pat the tuna steaks dry with paper towels. Brush both sides lightly with remaining 2 tablespoons olive oil and season generously with salt and pepper.
Tip: Drying the tuna ensures better searing and creates a nice crust.
- 5
When the grill is ready, place tuna steaks directly on the hot grates. Grill for 3-4 minutes on the first side without moving them, then flip and grill another 2-3 minutes for medium-rare doneness.
Tip: Tuna cooks quickly; avoid overcooking as it dries out easily.
- 6
Remove tuna from the grill and let rest for 2 minutes. Drizzle with remaining fresh lemon juice and garnish with lemon zest and fresh thyme.
Tip: Resting allows the juices to redistribute for a more tender result.
- 7
Transfer cauliflower to a serving platter and arrange grilled tuna steaks on top. Drizzle any pan juices and white wine reduction over the dish before serving.
Tip: Serve immediately while the tuna is still warm and the cauliflower is crispy.
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