Grilled Yellowfin Tuna
Grilling or searing tuna makes for a beautiful presentation. We like the deep grill marks, so be sure to get the grill good and hot, though not TOO hot, which might make the tuna flesh stick to the pan. Note the procedure of placing the tuna (after one flip) over a bed of fresh oregano and basil sprigs. Be sure to soak the springs to allow the tuna to receive the ensuing steam for additional flavor.
Ingredients
- 2 8 ounce fresh Yellowfin tuna fillets
- 2 tablespoons olive oil
- 6-8 chopped shallots
- 1 tablespoon minced garlic
- 12 sprigs fresh oregano, soaked
- 6 sprigs fresh basil, soaked
Cooking Directions
- Marinade tuna in chopped shallots and garlic for 15 minutes refrigerated (or longer if you prefer stronger flavor)
- Heat your sauté pan to medium-high heat
- Sear or grill each piece of tuna 90 seconds on one side
- Flip and grill each fillet over a bed of divided oregano and basil sprigs. Note, the basil and oregano sprigs will steam and provide a delicious flavor. See photo below:
- Cook another 90 seconds
- Remove from heat and set for 2 minutes
- Serve with your favorite salsa or sauce. Note, we used our Sauted Jalapeno Serrano Corn Salsa recipe over the tuna.
We served this recipe with our Jalapeno and Serrano Corn Salsa. You can check out that recipe here. The photo is below:
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