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Tuna Kebab with Arugula and Lemon

Servings:
Serves six Servings
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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.

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