Tuna Steaks With Ginger Aioli
This recipe combines the bold flavors of tuna steaks with a zesty ginger aioli for a mouthwatering dish that is perfect for a summertime grill session. The marinade infuses the tuna with a burst of flavor, while the ginger aioli adds a creamy and tangy finish. Get ready to impress your guests with this delicious and easy-to-make recipe!
— Constant Cookbook
Ingredients
- 3 Tbs. coarsely shredded ginger
- 1/2 cup mayonnaise
- 1 garlic clove, minced
- Grated zest of 1 lemon
- 4 tuna steaks, each about 1 inch thick
- Olive oil for brushing
- Salt and freshly ground pepper, to taste
Instructions
- <b>Make the aioli</b>
- Prepare a hot fire in a grill. Using your hands, squeeze the juice from the shredded ginger into a small bowl and discard the ginger solids. Add the mayonnaise, garlic and lemon zest and stir to mix. Set aside.
- <b>Grill the tuna</b>
- Pat the tuna steaks dry with paper towels. Lightly brush the steaks on both sides with olive oil, then season with salt and pepper. Lightly oil the grill rack. Place the tuna on the rack and cover the grill. Cook, turning once, until the tuna is seared with grill marks on both sides, about 2 minutes per side for rare. Slice the tuna steaks and serve immediately with the aioli. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Grilling,</i> by Rick Rodgers (Oxmoor House, 2007).
Yield
Serves 4.
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