Grilled Tuna Steak Recipe

Prepare tuna

Pat the tuna steaks dry with paper towels. Trim any thin edges so steaks are even thickness (about 1 inch).

Make marinade

Mince the garlic. In a shallow dish combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, 1 tsp sea salt, 1/2 tsp black pepper and smoked paprika if using. Whisk to combine.

Place tuna steaks in the marinade, turning to coat both sides. Marinate at room temperature for 15 minutes (or up to 30 minutes in fridge). Remove tuna from marinade and let excess drip off before grilling.

Slice zucchini lengthwise into 1/4-inch to 1/3-inch thick planks. Toss with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper to coat.

Preheat a grill or grill pan over medium-high heat (about 425°F / 220°C). Grill zucchini 2–3 minutes per side until charred in spots and tender. Transfer to a plate and keep warm.

In a large bowl combine mixed salad greens, chopped herbs and sliced red onion. Set aside. Dress just before plating with a spoonful of the passion fruit sauce (see sauce section).

Cut passion fruits in half and scoop out pulp and seeds into a small bowl. If you prefer a smoother sauce, press pulp through a fine sieve to remove some seeds; otherwise keep seeds for texture.

Add 4 tbs olive oil, 1 tbs lemon juice, 1 tsp honey and 1/2 tsp Dijon mustard to the passion fruit pulp. Whisk until emulsified. Season with 1/2 tsp fine sea salt and 1/4 tsp black pepper. Taste and adjust acidity or sweetness to preference.

Reserve about 2 tbs of the sauce for drizzling over the cooked tuna; use the rest to lightly dress the greens and zucchini if desired.

Increase grill heat to high (450–500°F / 230–260°C) and oil the grates. Place tuna steaks on the hot grill. For rare to medium-rare: grill 1.5–2 minutes per side for 1-inch steaks (seared outside, pink center). For medium: grill 3 minutes per side. Avoid overcooking to keep tuna moist.

Use tongs to transfer steaks to a cutting board and let rest 3–4 minutes. This allows juices to redistribute.

Slice tuna crosswise into 1/2-inch thick slices or serve whole, depending on preference.

Toss the reserved greens lightly with a small amount of the passion fruit sauce (about 1–2 tbs). Arrange dressed greens on each plate.

Place 2 grilled zucchini planks per plate alongside the greens.

Top the greens with the sliced or whole grilled tuna steak. Drizzle 1–2 tbs of the passion fruit oil–lemon sauce over the tuna and around the plate.

Garnish with microgreens or extra herbs and a lemon wedge. Serve immediately.