Grilled Tuna with Cucumber

Instructions

1. 1

   Prepare the dressing by whisking together rice vinegar, lime juice, minced ginger, sesame oil, and soy sauce in a small bowl. Set aside.

   Tip: Make the dressing while your grill heats to save time.

2. 2

   Pat the tuna steaks dry with paper towels and brush both sides lightly with olive oil. Season generously with sea salt, black pepper, and red chili flakes.

   Tip: Dry tuna is key for achieving a perfect seared crust.

3. 3

   Heat your grill to high heat (around 450°F) and lightly oil the grates. Once smoking hot, place tuna steaks on the grill for 3-4 minutes per side for medium-rare doneness.

   Tip: Don't move the tuna once it hits the grill—let it develop a golden crust.

4. 4

   While the tuna cooks, arrange sliced cucumber in a large serving bowl and pour the prepared dressing over it. Gently toss to coat and let sit for 2-3 minutes.

   Tip: The cucumber will release moisture and absorb the flavors beautifully.

5. 5

   Remove the tuna from the grill and let rest for 2 minutes on a clean cutting board.

   Tip: Resting allows the juices to redistribute, keeping the tuna moist inside.

6. 6

   Divide the cucumber salad among four plates. Top each with a tuna steak, scatter green onions and sesame seeds over the top, and drizzle any remaining dressing around the plate.

   Tip: Serve immediately while the tuna is still warm for the best contrast with the cool cucumber.