Grilled tuna is one of my favorite staples- both for a dinner party and a quick weekday meal. I purchase sushi grade tuna frozen in individual vacumm sealed bags, I keep them in the freezer and defrost as I need them.
When tuna gets overcooked, it becomes very dry and flavorless, to make sure that doesn't happen I cook it either in a very hot sautee pan, and indor flat grill or grill it over very hot coals. I cook the tuna until the outside is seared and the inside is still raw, like sushi. The fresh pesto sauce is the perfect accompaniment.
Prepare the pesto first, you can find the recipe either below this post, or here. The tuna can be served warm or at room temperature.
2-3 pounds center cut tuna steaks
extra virgin olive oil
freshly ground black pepper
coarse sea salt
1. heat a sautee pan or grill until very hot over medium-high heat, 2-3 minutes. Rub olive oil over tuna and sprinkle generously with salt and pepper. Cook tuna for a ccouple of minutes on each side until seared, the middle should remain pink. Serve with pesto.