Tuna is all about the cooking temperature. I love tuna crudo—-sashimi–quality tuna with a sprinkle of coarse sea salt and a drizzle of -extra–virgin olive oil. In this recipe, the tuna is grilled. And if you like your tuna on the raw side, grill it to desired doneness but only on one side; do not flip it on the grill. Serve the nongrilled side up, and top with sauce. Then toss a quick salad of arugula, lemon zest, and parsley to dress the grilled tuna, making a delicious and refreshing dish.
- Six -½--inch--thick tuna fillets, about 2¼ pounds total
- 6 tablespoons -extra--virgin olive oil
- 1½ teaspoons kosher salt
- 3 loosely packed cups baby arugula, coarsely chopped
- 1 loosely packed cup fresh Italian parsley leaves, coarsely chopped
- 1 lemon, zested in thin strips, juice reserved
- 3 garlic cloves, peeled and crushed
In a large bowl, toss the tuna with 2 tablespoons of the olive oil and 1 teaspoon of the salt. Heat a large -cast–iron skillet over high heat. When the skillet is very hot, sear the tuna on one side only, about 3 minutes—you want one side still to remain raw. If you prefer your tuna well cooked, sear 2 minutes on each side. Remove to a cutting board to rest while you make the salad.
In a large bowl, toss together the arugula, parsley, and lemon zest strips. In a small bowl, whisk together the garlic, lemon juice, the remaining ½ teaspoon of salt, and the remaining 4 tablespoons of -extra–virgin olive oil. Dress the salad with about half of the dressing, and toss.
To serve, plate the tuna raw side up. Drizzle with the remaining dressing, and top with the salad.