Grilled Tuna with Crispy Herb Potatoes and Lemon Aioli

Instructions

1. 1

   Preheat your grill to high heat (450°F) and preheat oven to 400°F. Toss potato cubes with 3 tablespoons olive oil, rosemary sprigs, 2 minced garlic cloves, half the salt, and quarter of the black pepper. Spread on a baking sheet and roast for 20-22 minutes until golden and crispy.

   Tip: Cut potatoes evenly so they cook at the same rate

2. 2

   While potatoes roast, prepare the lemon aioli by whisking together mayonnaise, 2 tablespoons lemon juice, remaining 2 minced garlic cloves, and a pinch of salt until smooth and creamy.

   Tip: Make aioli ahead of time for easier assembly

3. 3

   Pat tuna steaks completely dry with paper towels. Rub both sides with remaining 3 tablespoons olive oil, then season generously with sesame seeds, fresh thyme, remaining salt, remaining black pepper, and paprika.

   Tip: Dry tuna ensures a better sear and crust formation

4. 4

   Place tuna steaks on the preheated grill and cook for 2-3 minutes per side for medium-rare, avoiding flipping more than once. The exterior should form a golden crust while the interior remains slightly pink.

   Tip: Don't move the tuna around while grilling - let it develop color undisturbed

5. 5

   Remove tuna from grill and rest on a warm plate for 3 minutes. Drizzle with remaining 1 tablespoon fresh lemon juice.

   Tip: Resting prevents the juices from running out when you cut into it

6. 6

   Divide roasted potatoes among four plates, top each with a grilled tuna steak, and generously dollop with lemon aioli on the side. Garnish with additional fresh thyme if desired and serve immediately.

   Tip: Serve while potatoes are still warm for the best texture contrast