Grilled Tuna With Avocado And Ginger-Soy Vinaigrette
This delicious grilled tuna is the perfect option for a quick weeknight meal. The tuna will finish cooking in less time than it takes to make the vinaigrette! Don’t be intimidated by grilling the tuna, just remember to give the grill plenty of time to preheat. The tuna, or anything for that matter, is less likely to stick when the grates are nice and hot.
It’s important to take special care not to overcook the tuna. You want it to be ruby red – raw – in the middle. Tuna is so delicate, if you cook it all the way through it becomes dry and tough. If the thought of eating raw fish makes you uncomfortable, substitute shrimp or salmon which can be cooked all the way through and pair really well with this vinaigrette.
I purposely wrote this recipe to make extra vinaigrette because it’s so delicious you’ll want to eat it all week long. Use it on a salad with any leftover tuna and mixed greens or drizzle it over Asian-inspired tacos with skirt steak, radishes and cilantro.
Grilled Tuna w/ Avocado and Ginger-Soy Vinaigrette
By Jennie Lussow
Prep time: 30 minutes
Grill time: 4-5 minutes
¼ cup chopped fresh cilantro
1 jalapeño, thinly sliced
1 teaspoon minced fresh ginger
1 garlic clove, minced
¼ cup fresh lime juice, about 3-4 limes
¼ cup low-sodium soy sauce
¼ teaspoon sugar
4 tablespoons extra-virgin olive oil, divided
1 teaspoon toasted sesame oil
2 6-oz sushi-grade tuna filets
1 tablespoon olive oil
Freshly cracked black pepper
2 ripe avocados, cut into large chunks
1. In a medium mixing bowl, stir together all of the vinaigrette ingredients until well combined. Set aside. If you want less heat, remove the seeds and veins from the jalapeños before adding them to the vinaigrette.
2. Preheat the grill on high heat for 15 minutes with the lid closed.
3. Use a paper towel to gently blot the tuna steaks dry. Brush the tuna lightly with olive oil and season generously with salt and pepper on both sides. Brush the cooking grates clean and place the tuna on the grill. Close the lid and cook for 2 minutes. Using a large spatula, carefully flip the tuna and grill another 2-3 minutes or until it has reached medium-rare. The center should still be bright red and raw.
4. Transfer the tuna to a cutting board and let it rest about 5 minutes. Use a sharp knife the slice the tuna against the grain into 1/2" thick slices. Top with avocado and drizzle the vinaigrette over the top.