Grilled Tuna Recipe

Marinate the tuna

In a small bowl, whisk together Kalbi sauce, olive oil, salt, and black pepper. Pat the tuna steaks dry and brush both sides with the marinade. Cover and refrigerate for 15–30 minutes to let flavors penetrate.

Toast almonds with garlic

In a dry skillet over medium heat, toast sliced almonds 2–3 minutes until golden and fragrant. Add butter and minced garlic; cook 30–60 seconds more, then remove from heat and set aside.

Blanch green beans

Bring a pot of salted water to a boil. Add green beans and cook 2–3 minutes until bright green and crisp-tender. Drain and shock in ice water to stop cooking. Drain again.

Make green bean almondine

In a skillet, melt a bit of butter. Add the blanched green beans and toss to warm. Stir in the toasted almonds and a squeeze of lemon juice. Season with salt to taste and keep warm.

Roast carrots

Toss carrot sticks with a little olive oil, salt, and pepper. Spread on a baking sheet and roast in a 400°F (200°C) oven for 15–20 minutes, until tender and lightly caramelized.

Caramelize shallots

Thinly slice shallots. In a skillet, melt a knob of butter and a drizzle of olive oil over medium heat. Add shallots and a pinch of salt; cook slowly 8–12 minutes until deep golden and jammy.

Grill tuna

Preheat grill to medium-high heat and oil the grates. Remove tuna from marinade and grill 2–3 minutes per side for medium-rare, brushing with Kalbi sauce during the last minute of cooking.

Rest the tuna

Transfer tuna to a cutting board and let rest 5 minutes. Slice against the grain if desired.

Finish glaze and garnish

Warm the remaining Kalbi sauce with lemon juice for a quick glaze if desired. Lightly brush on tuna slices. Sprinkle parsley and sesame seeds over the vegetables as a fresh finish.

Plate

Arrange carrot roasts and green bean almondine on plates. Add slices of grilled tuna on top or beside. Drizzle with Kalbi glaze if using, and serve immediately.