When it comes to grilling fish, many folks tend to stick with the basics -- salmon on a cedar plank. While this has become a true classic, the truth is that there are so many more flavorful options available when it comes to type of fish and grilling style including this recipe for grilled tuna steaks with a bold arugula pesto.
GRILLED TUNA STEAKS WITH ARUGULA PESTO
¼ cup red wine vinegar
2 tbsp. olive oil
2 tbsp. Dijon mustard
1 tbsp. honey
2 fresh rosemary springs
4-6 fresh thyme springs
4 sushi-grade tuna steaks (approximately 6-8 oz each)
½ tsp. Kosher salt
¼ tsp. cracked black pepper
Arugula Pesto (recipe follows)
In a medium bowl, combine the red wine vinegar, olive oil, Dijon mustard, and honey then blend well. Place mixture in a large resealable bag along with the rosemary, thyme, and tuna steaks. Work the tuna steaks around in the bag so that they are evenly coated with the marinade then Seal bag while removing as much air as possible. Refrigerate for 2 hours. As the fish marinates, prepare the arugula pesto according to instructions.
Prepare grill for high heat cooking (approximately 450 degrees) and add 2-3 chunks of your favorite smoking wood to the charcoal. Remove fish from the bag, pat dry then season both sides with Kosher salt and ground black pepper. Grill tuna steaks for approximately 4 minutes per side until they reach an internal temperature of 125 degrees for rare (note: you can grill the steaks longer if you prefer them cooked through but we find tuna cooked to rare or medium-rare to be the most flavorful). Remove from the grill, top with arugula pesto, and serve.
2 cups loosely packed arugula
¼ cup olive oil
¼ cup grated Parmesan
2 tbsp. lemon juice
2 tbsp. pecan pieces
2 garlic cloves, peeled and roughly chopped
Kosher salt and ground black pepper to taste
Combine all ingredients in a blender or food processor and pulse until smooth. Place the arugula pesto in a covered container and refrigerate until ready to use.