Grilled Tuna with Kale
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Medium
There's something wonderfully satisfying about bringing fresh, healthy ingredients to the table in under an hour. This grilled tuna with kale is one of my go to weeknight dinners because it comes together so quickly, yet feels special enough for company. The beauty of ahi tuna is that it needs just a quick sear to stay tender and flavorful, while the kale gets massaged with a ginger garlic dressing that makes it absolutely irresistible. Kale is packed with nutrients and antioxidants that your body will thank you for, and honestly, the whole meal is ready in about 35 minutes. It's simple, it's elegant, and it tastes like you spent way more time in the kitchen than you actually did.
Ella x
Ingredients
- 4 eachahi tuna steaks(1.5 inches thick, about 6 oz each)
- 1893 mlfresh kale(chopped, stems removed)
- 5 tablespoonsolive oil
- 5 eachgarlic cloves(minced)
- 2 eachfresh lemon(zest and juice)
- 2 tablespoonsfresh ginger(grated)
- 3 tablespoonssoy sauce
- 1 tablespoonhoney
- 2 tablespoonssesame seeds(divided)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
In a small bowl, whisk together lemon juice, ginger, soy sauce, and honey to create the glaze. Set aside and reserve half for serving.
Tip: Make the glaze while prepping other ingredients to save time.
- 2
Pat the tuna steaks dry with paper towels and season generously on both sides with sea salt, black pepper, and red pepper flakes.
Tip: Dry fish ensures better searing and a beautiful crust.
- 3
Preheat a grill or cast-iron skillet to high heat, lightly oil the surface with 1 tablespoon of olive oil.
Tip: The grill should be hot enough that a drop of water immediately sizzles.
- 4
Sear the tuna steaks for 2-3 minutes per side for medium-rare, depending on thickness. Brush with half of the glaze during cooking. Transfer to a plate and tent loosely with foil.
Tip: Avoid moving the fish too much to develop a golden crust.
- 5
In the same skillet or grill pan, heat 3 tablespoons of olive oil over medium-high heat and add minced garlic, stirring constantly for about 30 seconds until fragrant.
Tip: Watch the garlic carefully to prevent burning, which makes it bitter.
- 6
Add chopped kale in batches, stirring frequently for 4-5 minutes until the leaves wilt and edges become crispy and golden. Season with salt and pepper to taste.
Tip: Working in batches prevents overcrowding and allows the kale to cook evenly.
- 7
Divide the garlic kale among four serving plates and top each with a seared tuna steak.
Tip: Arrange the kale in the center for an elegant presentation.
- 8
Drizzle the reserved glaze over the tuna and kale, sprinkle with lemon zest and sesame seeds, and serve immediately.
Tip: Fresh lemon zest adds brightness just before serving.
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