Grilled Tuna with Leek and Citrus Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.