Grilled Tuna with Leek and Citrus Butter
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 40 minutes from start to table. Ahi tuna is packed with omega 3 fatty acids that are wonderful for heart health, and it develops such a beautiful crust on the grill. The leeks and citrus butter sauce might sound fancy, but honestly, it's straightforward enough for a busy Tuesday night. Fresh lemon juice and zest brighten everything up, while the butter melts into the charred leeks creating this incredible richness. It feels like restaurant food, tastes absolutely delicious, and won't stress you out in the kitchen.
Ella x
Ingredients
- 4ahi tuna steaks(6 oz each, about 1.5 inches thick)
- 3leeks(white and light green parts only, halved lengthwise)
- 4 tablespoonsunsalted butter(softened)
- 2 tablespoonsfresh lemon juice
- 1 tablespoonfresh thyme(finely chopped)
- 2garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper(freshly ground)
- ½ teaspoonlemon zest
- 59 mlwhite wine(dry)
Detail level
Instructions
- 1
Prepare the citrus herb butter by combining softened butter, lemon juice, minced garlic, fresh thyme, and lemon zest in a small bowl. Mix until well combined and set aside at room temperature.
Tip: Make the butter sauce ahead of time for easier assembly when grilling.
- 2
Clean and dry the leeks thoroughly by slicing them in half lengthwise and rinsing between layers to remove any trapped soil. Pat completely dry with paper towels.
Tip: Drying the leeks well ensures better browning and prevents steaming on the grill.
- 3
Pat the tuna steaks dry with paper towels and brush both sides lightly with olive oil. Season generously with kosher salt and freshly ground black pepper on all sides.
Tip: Removing surface moisture helps the tuna develop a beautiful crust without sticking to the grill.
- 4
Preheat your grill to high heat (around 450°F) and lightly oil the grates with a paper towel dipped in oil to prevent sticking.
Tip: A hot grill is essential for searing tuna quickly while keeping the interior rare to medium-rare.
- 5
Place the leek halves directly on the grill cut-side down and cook for 5-6 minutes until deeply caramelized. Flip and cook another 4-5 minutes until tender and golden brown on both sides.
Tip: The leeks should be soft inside with charred caramelized edges for maximum flavor.
- 6
Move the leeks to the cooler side of the grill and place the tuna steaks on the hottest part of the grates. Sear for 2-3 minutes per side for medium-rare, or 3-4 minutes per side for medium doneness.
Tip: Avoid moving the tuna while it cooks to develop a proper sear crust.
- 7
Transfer the grilled tuna and leeks to a serving platter and immediately top each tuna steak with a generous dollop of the citrus herb butter, allowing it to melt over the warm fish.
Tip: The residual heat from the tuna will melt the butter beautifully and infuse the dish with flavor.
- 8
Deglaze the grill grates with the white wine by pouring it over the hot surface and using a grill brush to scrape up any flavorful bits. Pour this pan sauce over the leeks and tuna before serving.
Tip: This adds an additional layer of depth and captures the charred flavors from the grill.
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