Ingredients
- 3 (1- to 11/4-inch-thick) yellowfin (ahi) tuna steaks, 1 pound each
- 12 lemon wedges, from at least 2 large lemons
Preparation
Baking Directions:
Trim any dark sections from the tuna steaks.
Divide each tuna steak into two, cutting in half so that you have six smaller steaks, each 1- to 1¼-inch-thick.
Coat with olive oil, then rub lightly with lemon-pepper.
Let the tuna steaks sit covered at room temperature for 10 to 15 minutes.
Fire up the grill for a two-level fire capable of cooking first on high heat (1 to 2 seconds with the hand test) and then on medium heat (4 to 5 seconds with the hand test).
Arrange the steaks over the hot portion of the fire on the well oiled grate and grill uncovered for 2 minutes per side.
Move the tuna to medium heat and continue cooking for about 2 to 2½ minutes more per side, rotating a half turn each time for crisscross grill marks.
If there is any resistance when you turn the fish, re-oil the grate.
When ready the steaks should have a seared surface and a warm but distinctly pink center.
Quickly arrange a steak on each plate, scatter with a cascade of arugula, and drizzle with at least a couple of teaspoons of your best olive oil.
Tuck in a couple of lemon wedges, add a little salt, and repeat with remaining plates.
Serve immediately.