Grilled Yellowfin Tuna with Cilantro Pesto
I made a tuna salad this morning. Stupid thing didn’t even eat it. But seriously, grilled Yellowfin tuna is nothing like the canned Albacore tuna fish we were forced to eat as kids. Yellowfin, AKA Ahi tuna, is one of the most popular fish for sashimi and sushi, and has a wonderful mild flavor. It’s leaner than Bluefin tuna, and it’s not plagued with any of the sustainability issues that come with its much more expensive cousin. It will have the best flavor and texture if served anywhere from raw to rare in the center.
A lot of recipes go down the Asian inspired path – soy sauce, sesame oil, wasabi. Not that there’s anything wrong with that, but this recipe goes nowhere near there. It’s super easy and takes almost no time to prepare. Simply grilled and garnished with a delicious cilantro pesto that lets the tuna be the star of the show.
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A few simple ingredients can produce a super tasty dinner.
Start by making the pesto. Rough chop the green onion and put in a food processor or blender. Add the cilantro, garlic, green chilies, chili powder, cayenne pepper, lime juice and olive oil. Blend until smooth.
Rinse tuna steaks under cold water and pat dry with paper towels. Rub with olive oil then salt and pepper. Preheat grill to high. Oil grill grates to help prevent sticking.
Grill over high heat for 2 to 3 minutes on each side and then let rest for 5 minutes before slicing. Serve with the cilantro pesto, avocados and a side of rice. Enjoy.
Grilled Yellowfin Tuna with Cilantro Pesto
Grilled Ahi Tuna with Cilantro Pesto
Ingredients
- 24 ounces Yellowfin Tuna Steaks about 1" thick
- 2 tablespoons olive oil
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon white pepper
- 1 bunch cilantro
- 1 green onion
- 1 clove garlic
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 2 teaspoons lime juice
- 1/3 cup olive oil
- 2 tablespoons canned diced green chilies
Instructions
- Combine cilantro leaves, green onions, garlic, chili powder,cayenne pepper, lime juice, olive oil and green chilies in a food processor and blend until smooth.
- Rinse tuna under cold water and pat dry with paper towels. Rub with olive oil then salt and pepper.
- Grill over high heat for about 2 to 3 minutes per side, or until the outside changes color to opaque, leaving the center rare.
- Serve with pesto.
Simple and amazing recipe. I have to test it next summer !