Equipment
Ingredients
Main
- 400 g yellowfin tuna steaks, cut about 2.5cm thick
- 2 limes, zested and juiced
- 30 ml extra virgin olive oil
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 363 kcal
- Protein
- 49 g
- Carbohydrates
- 4 g
- Fat
- 16 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 1061 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 78 mg
- Potassium
- 929 mg
- Calcium
- 24 mg
- Iron
- 1.9 mg
- Magnesium
- 74 mg
- Phosphorus
- 563 mg
- Zinc
- 0.8 mg
- Vitamin A
- 37 mcg
- Vitamin C
- 9 mg
- Vitamin D
- 3.4 mcg
- Vitamin E
- 2.7 mg
- Vitamin K
- 11 mcg
- Vitamin B6
- 1.9 mg
- Vitamin B12
- 4.2 mcg
- Thiamin
- 0.25 mg
- Riboflavin
- 0.25 mg
- Niacin
- 37.1 mg
- Folate
- 7 mcg
- Water
- 177 g
Sources: USDA FoodData Central
Method
Combine the lime zest, lime juice, olive oil, kosher salt, and freshly cracked black pepper in a small bowl. Whisk vigorously until the marinade is thoroughly emulsified.
Pat the tuna steaks completely dry with paper towels. Coat the fish evenly with the lime marinade and let sit at room temperature for exactly 10 minutes. Wash your hands thoroughly with soap and water after handling the raw fish.
Preheat a grill pan over medium-high heat until it is smoking hot. A properly heated pan is crucial for achieving a deep crust without overcooking the center.
Using tongs, place the marinated tuna steaks onto the hot grill pan. Sear for 1 to 2 minutes per side for a medium-rare finish, targeting an internal temperature of 46°C/115°F. For vulnerable populations requiring fully cooked fish, sear longer until the internal temperature reaches 63°C/145°F.
Transfer the seared tuna to a clean cutting board. Let the steaks rest for 2 minutes to allow the juices to redistribute before serving.
Chef's Notes
- Always pat your tuna steaks thoroughly dry before marinating. Removing excess surface moisture ensures the oil adheres properly and promotes the Maillard reaction for a superior crust.
- Lime juice contains high levels of citric acid which rapidly denatures delicate seafood proteins. Strictly limiting your marinating time to 10 minutes prevents the tuna from becoming mealy.
- For the best sear, ensure your grill pan is smoking hot before adding the fish. Since extra virgin olive oil has a lower smoke point, you can substitute a neutral high-heat oil if your stove runs exceptionally hot.
- Slicing the rested tuna against the grain before plating will yield the most tender bite.
Storage
Refrigerator: 2 days — Store in an airtight container. Best enjoyed fresh as reheating will overcook the fish.
Troubleshooting
Tuna is dry, tough, and chalky
Cause: The steaks were left on the grill too long or marinated in the lime juice for more than 15 minutes
Fix: Flake the overcooked tuna with a fork and fold it into mayonnaise or olive oil to make a premium tuna salad
Prevention: Strictly time the 10-minute marinade and use a very hot pan for a rapid sear
No grill marks or crust formed on the fish
Cause: The grill pan was not hot enough before adding the fish, or the fish was too wet
Fix: Cannot be fixed for this batch without severely overcooking the interior
Prevention: Ensure the pan is smoking hot before adding the steaks and pat the fish dry before applying the oil-based marinade
Cultural Context
Grilling large, meaty fish steaks is a technique favored across Mediterranean and Pacific Island cuisines, celebrating the natural, robust texture of the daily catch. The application of fresh citrus mimics the principles of ceviche, utilizing bright, acidic notes to balance the rich, fatty flavor profile of the tuna.
