Grilled Yellow Tuna Steak Recipe

Marinate tuna

Pat tuna steaks dry with paper towels. In a shallow dish combine 3 tbs olive oil, 2 tbs lemon juice, 1 tsp smoked paprika, 1 tsp sea salt, 1 tsp black pepper and 1 tsp minced garlic. Brush or spoon the marinade over both sides of each steak, cover and refrigerate 15–30 minutes (no longer than 1 hour).

Preheat grill

Preheat a grill or grill pan over high heat until very hot (about 450–500°F / 230–260°C). Oil grates lightly or brush tuna with a bit of oil to prevent sticking.

Grill tuna

Remove tuna from marinade and let excess drip off. Grill steaks 1.5–2.5 minutes per side for rare (adjust to 3–4 minutes per side for medium), aiming for a good sear while keeping the center moist. Transfer to a plate and tent loosely with foil to rest 3–5 minutes.

Prepare vegetables

If using fresh tomatoes, blanch, peel and chop; if canned, drain. Roast a red bell pepper over flame or under broiler until charred, then place in a covered bowl for 10 minutes, peel and chop.

Cook sauce

In a skillet over medium heat warm 2 tbs olive oil. Add 1/2 cup finely chopped onion and sauté until translucent, 4–5 minutes. Add 1 tsp minced garlic and cook 30 seconds. Add 2 cups chopped tomatoes and 1 cup roasted red pepper, stir and simmer gently 8–10 minutes to reduce slightly.

Finish sauce

Stir in 1 tbs capers, 1 tsp red wine vinegar, 0.25 tsp red pepper flakes, 0.75 tsp salt and 0.5 tsp black pepper. Simmer 2–3 more minutes. Remove from heat and stir in 2 tbs chopped fresh parsley. Adjust seasoning to taste and keep warm until plating.

Supreme oranges

Using a sharp knife, remove peel and pith from each blood orange. Over a bowl cut between membranes and release the individual supremes (segments) to catch juices. Reserve any juice collected.

Dress supremes

Toss the supremes lightly with 1 tsp honey and 1 tsp chopped fresh mint. If desired, stir a teaspoon of the reserved juice into the Maltese sauce for a subtle brightness.

Cook rice

Rinse 1.5 cups rice under cold water until water runs clear. Combine rinsed rice, 3 cups water, 0.5 tsp salt and 1 tbs butter in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover and simmer 15 minutes or until water is absorbed. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork before serving.

Sauté vegetables

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add 1 tsp sliced garlic and cook 30 seconds until fragrant. Add zucchini, red and yellow bell peppers and carrot. Season with 0.5 tsp salt and 0.25 tsp black pepper. Sauté, stirring often, until vegetables are tender-crisp, about 5–7 minutes. Remove from heat and stir in 0.5 tsp lemon zest.

Plate components

Divide rice among 4 plates (about 3/4 cup cooked rice per plate). Arrange a portion of sautéed vegetables alongside rice.

Top with tuna and sauce

Place one grilled tuna steak on each plate on top of or beside the rice. Spoon 2–3 tbs Maltese sauce over each steak and a small spoonful beside for additional flavor.

Add blood orange & garnish

Distribute the blood orange supremes over or beside the tuna for a bright, citrusy contrast. Drizzle 1 tbs extra virgin olive oil over each plate, sprinkle 1 tbs chopped parsley and finish with a light dusting of sea salt flakes to taste.

Serve

Serve immediately while tuna is still warm and slightly rare in the center. Offer additional Maltese sauce on the side if desired.