Grilled Tuna with Plantain and Cilantro-Lime Glaze

Instructions

1. 1

   Preheat your grill to high heat (450°F). Pat the tuna steaks dry with paper towels and rub both sides with 1 tablespoon of olive oil, salt, black pepper, and cumin. Set aside for 10 minutes.

   Tip: Dry tuna creates a better crust when grilled and helps achieve that coveted seared exterior.

2. 2

   In a small bowl, whisk together remaining 2 tablespoons olive oil, cilantro, lime juice, minced garlic, red pepper flakes, honey, and lime zest to create the glaze. Taste and adjust seasoning as needed.

   Tip: Make the glaze while the tuna rests to save time during cooking.

3. 3

   Toss the plantain chips with 2 tablespoons olive oil, a pinch of salt, and pepper. Spread them on a grill-safe baking sheet or grill basket.

   Tip: Using a grill basket prevents the plantain chips from falling through the grates.

4. 4

   Place the plantain chips on the grill and cook for 12-15 minutes, stirring occasionally, until golden brown and crispy on the edges. Transfer to a serving plate when done.

   Tip: Keep an eye on the plantains as they can char quickly; adjust heat if necessary.

5. 5

   Grill the tuna steaks for 2-3 minutes per side for medium-rare, or 3-4 minutes per side if you prefer more done tuna. The exterior should be nicely seared while the interior remains slightly pink.

   Tip: Don't flip the tuna more than once; this helps develop a flavorful crust and prevents it from drying out.

6. 6

   Remove the tuna from the grill and immediately brush generously with the cilantro-lime glaze on both sides. Let it rest for 2 minutes before serving.

   Tip: Glazing while the tuna is still hot helps the flavors penetrate the fish.

7. 7

   Plate each tuna steak alongside a portion of grilled plantain chips. Drizzle any remaining glaze around the plate and garnish with fresh cilantro leaves and additional lime zest if desired.

   Tip: Serve immediately while the tuna is still warm and the plantains are crispy.