Equipment
Ingredients
Tuna
- 340 g yellowfin or ahi tuna steaks, 2.5cm thick
- 15 ml olive oil
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Tomato-Cilantro Vinaigrette
- 150 g cherry tomatoes, quartered
- 15 g fresh cilantro, finely chopped, stems included
- 30 g red onion, finely diced
- 10 g jalapeno pepper, minced, seeds and ribs removed
- 30 ml extra virgin olive oil
- 20 ml lime juice, freshly squeezed
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 412 kcal
- Protein
- 43 g
- Carbohydrates
- 6 g
- Fat
- 24 g
- Fiber
- 2 g
- Sugar
- 4 g
- Sodium
- 1055 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 17 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 66 mg
- Potassium
- 1026 mg
- Calcium
- 30 mg
- Iron
- 1.9 mg
- Magnesium
- 74 mg
- Phosphorus
- 503 mg
- Zinc
- 0.8 mg
- Vitamin A
- 59 mcg
- Vitamin C
- 22 mg
- Vitamin D
- 2.9 mcg
- Vitamin E
- 4.1 mg
- Vitamin K
- 40 mcg
- Vitamin B6
- 1.6 mg
- Vitamin B12
- 3.5 mcg
- Thiamin
- 0.23 mg
- Riboflavin
- 0.23 mg
- Niacin
- 31.6 mg
- Folate
- 13 mcg
- Water
- 160 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine the quartered cherry tomatoes, chopped cilantro, diced red onion, minced jalapeno, extra virgin olive oil, lime juice, kosher salt, and black pepper. Toss well to combine.
Allow the vinaigrette to rest at room temperature so the tomatoes release their juices and the flavors meld.
Preheat a grill or grill pan to high heat, reaching approximately 260C/500F.
Thoroughly pat the tuna steaks dry with paper towels. Brush both sides lightly with olive oil and season evenly with kosher salt and black pepper.
Place the tuna on the hot grill. Sear for 1.5 to 2 minutes per side for medium-rare, aiming for an internal temperature of 46C/115F. For fully cooked fish, lower the heat slightly and cook until the internal temperature reaches 63C/145F. Note that consuming raw or undercooked seafood may increase your risk of foodborne illness.
Transfer the grilled tuna to plates and spoon the rested tomato-cilantro vinaigrette generously over the top. Serve immediately.
Chef's Notes
- When selecting tuna, look for steaks with a deep, even red color and no strong fishy odor. The flesh should spring back immediately when pressed.
- The cilantro stems pack an immense amount of flavor and crunch. Chop them finely and include them in the vinaigrette instead of discarding them.
- If you want to add an extra layer of complexity, a tiny splash of fish sauce in the vinaigrette will boost the umami profile without tasting fishy.
Storage
Refrigerator: 2 days — Store the vinaigrette and cooked tuna in separate airtight containers. Tuna is best consumed fresh.
Reheating: Tuna is best enjoyed cold or gently brought to room temperature to prevent overcooking.
Troubleshooting
Tuna is dry and tough.
Cause: The tuna was left on the grill too long or the heat was not high enough to sear it quickly.
Fix: Cannot be fixed once overcooked, but adding extra vinaigrette can help mask the dry texture.
Prevention: Ensure the grill is smoking hot before adding the fish, and strictly time the sear to no more than 2 minutes per side for standard thickness.
Tuna sticks to the grill.
Cause: The grill grates were not clean, or the tuna was not adequately oiled.
Fix: Use a thin metal spatula to carefully scrape underneath the crust to release the fish.
Prevention: Clean and lightly oil the grill grates before cooking, and ensure the fish is brushed with oil.
Cultural Context
Pairing rich, oily fish with bright, acidic accompaniments is a global culinary technique. This preparation echoes the flavors of Latin American ceviche and salsas, utilizing lime juice and fresh herbs to slice through the dense, meaty texture of grilled tuna, creating a balanced and refreshing profile.
