Grilled Tuna with Cauliflower

Instructions

1. 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. 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. 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. 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. 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. 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. 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.