Grilled Tuna with Watercress

Instructions

1. 1

   Whisk together 4 tablespoons olive oil, lemon juice, Dijon mustard, minced shallot, garlic, lemon zest, half the salt, and black pepper in a small bowl. Set the vinaigrette aside.

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

2. 2

   Pat the tuna steaks dry with paper towels and rub lightly with the remaining 2 tablespoons of olive oil. Season generously on both sides with the remaining salt and red pepper flakes.

   Tip: Dry tuna creates a better sear; avoid over-seasoning to preserve the delicate fish flavor.

3. 3

   Preheat your grill to high heat (around 450°F) and lightly oil the grill grates to prevent sticking.

   Tip: Let the grill heat for at least 10 minutes for proper temperature.

4. 4

   Place tuna steaks on the hot grill and cook for 2-3 minutes per side for medium-rare, depending on thickness. Do not move the steaks while cooking to achieve a beautiful crust.

   Tip: Tuna is best served rare to medium-rare; overcooking makes it dry and tough.

5. 5

   Transfer cooked tuna to a resting plate for 2 minutes while you prepare the salad.

   Tip: Resting allows the juices to redistribute throughout the fish.

6. 6

   Place fresh watercress in a large salad bowl and pour about three-quarters of the vinaigrette over it. Toss gently to coat without bruising the delicate greens.

   Tip: Reserve some vinaigrette to drizzle over the tuna for extra flavor.

7. 7

   Divide the watercress salad among four serving plates, creating a bed in the center of each plate.

   Tip: A neat presentation elevates this simple dish to fine dining status.

8. 8

   Top each salad with a grilled tuna steak and drizzle with remaining vinaigrette. Garnish with sesame seeds and additional lemon zest.

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