Grilled Bluefin Tuna Recipe

1. Prep the tuna

Pat the bluefin tuna steaks dry with paper towels. Brush both sides with 2 tbs extra-virgin olive oil and season evenly with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature for 10 minutes.

2. Preheat grill

Heat a gas or charcoal grill to high heat (about 500°F / 260°C) or heat a heavy cast-iron skillet over high heat until smoking hot. Oil the grill grates or skillet lightly to prevent sticking.

3. Grill the tuna

Place tuna steaks on the hot grill or skillet. Cook 1.5 to 2 minutes per side for a rare center (adjust 3 minutes per side for medium). Avoid overcooking—bluefin is best with a warm center. Remove from heat and let rest 2 minutes. Squeeze lemon half over each steak before serving.

4. While the tuna rests, heat 1 tbs olive oil in a large skillet over medium-high heat. Add the thinly sliced garlic and cook 30 seconds until fragrant but not browned. Add the trimmed broccolini, 2 tbs water, 1/4 tsp red pepper flakes and 1/2 tsp sea salt. Cover and cook 2–3 minutes until broccolini is bright green and just tender-crisp.

5. Remove the lid and increase heat to high for 1 minute to evaporate remaining water and lightly char the broccolini. Taste and adjust seasoning if needed. Stir in 1 tbs unsalted butter off the heat so it melts into the broccolini.

6. Combine 1 cup halved cherry tomatoes and 1 finely minced shallot in a small bowl. Add 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper.

7. Whisk in 3 tbs extra-virgin olive oil in a steady stream until emulsified. Stir in 2 tbs thinly sliced fresh basil. Taste and adjust seasoning or acidity with a pinch of salt or a splash more vinegar if desired.

8. Divide broccolini among 4 plates. Place a grilled bluefin tuna steak on each bed of broccolini.

9. Spoon the cherry tomato vinaigrette over and around the tuna (about 2–3 tbs per plate), allowing some halved tomatoes and shallot to rest on the fish. Garnish with lemon wedges for squeezing at the table.

10. Serve immediately while tuna is warm and broccolini is crisp-tender.