Grilled Tuna Steak Recipe

Bring tuna to room temperature

Remove tuna steaks from the refrigerator 20–30 minutes before cooking so they come to room temperature for even cooking.

Season

Pat the tuna dry with paper towels. Brush both sides with 2 tbs extra-virgin olive oil. Season both sides evenly with 1 1/2 tsp sea salt and 1 tsp freshly ground black pepper. Squeeze a little lemon over the surface (reserve the lemon for serving).

Preheat grill or pan

Heat a grill or heavy skillet (cast iron preferred) over high heat until very hot — about 5–8 minutes on a gas grill or 4–5 minutes for a heavy skillet. If using a skillet, add 1 tbs oil and let it shimmer just before adding tuna.

Grill sear

Place tuna steaks on the hot grill or skillet. Sear without moving for 1 1/2 to 2 minutes per side for rare to medium-rare (internal temp ~115–120°F / 46–49°C). For medium, cook 2 1/2 minutes per side. Cooking times depend on thickness; aim to keep the center pink. Avoid overcooking to preserve texture.

Rest

Transfer seared tuna to a warm plate and let rest 3–4 minutes. This step lets juices settle and finishes carryover cooking.

Prepare artichokes

Drain the artichoke hearts well and pat dry. If pieces are large, halve or quarter them so they are bite-sized and uniform.

Crisp the artichokes

In a large skillet over medium-high heat, add 2 tbs olive oil. When the oil is hot, add artichoke pieces in a single layer. Let them cook undisturbed 3–4 minutes until golden and crisp on one side, then toss and cook another 2–3 minutes until evenly browned. Remove to a plate and set aside.

Build the puttanesca base

In the same skillet, add the remaining 2 tbs olive oil and reduce heat to medium. Add the chopped anchovy fillets and cook 30–45 seconds, pressing them against the pan with a spatula to dissolve. Add the minced garlic, chopped shallot, and 1 tsp crushed red pepper flakes. Sauté 1–2 minutes until fragrant and the shallot is translucent, taking care not to burn the garlic.

Add briny elements

Stir in the capers, halved Kalamata olives, and cherry tomatoes. Cook 2–3 minutes until tomatoes begin to soften.

Deglaze and finish sauce

Pour in 60 ml dry white wine (or stock) to deglaze the pan, scraping any browned bits from the bottom. Let it reduce 1–2 minutes. Add the seared artichokes back to the pan. Stir in 1.5 tbs fresh lemon juice, 3 tbs chopped parsley, 1 tbs basil (if using), 1/2 tsp sugar (optional), 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Cook another 1–2 minutes to meld flavors; the sauce should be saucy but not watery.

Crisp finish (optional)

For extra crisp texture, spoon the artichokes and some sauce onto a baking sheet and broil 1–2 minutes until edges are extra crisp. Watch carefully to avoid burning. Return to pan or transfer directly to plates.

Spoon a generous portion of the crisp artichoke puttanesca sauce onto each warm plate or platter, creating a bed for the tuna.

Place a rested tuna steak on top of each sauce portion. Drizzle 1 tsp extra-virgin olive oil over the tuna and sauce for gloss.

Garnish with remaining chopped parsley or microgreens and serve with lemon wedges on the side for squeezing.

Serve immediately while tuna is warm and the artichokes retain some crispness.