I love tuna. It’s one of my favorite restaurant picks when out for a dinner on the town – but I recently I was thinking I could not remember the last time I tried preparing it myself. Partly, this is because recently I’ve started liking tuna rare, which seemed a bit intimidating as I’ve never really made any rare foods besides steak. But, I did some research on rare tuna safety and figured – no time like the present to try it myself. So, I picked up some tuna steaks at my local favorite seafood source. The night we broke out this recipe, I had a simultaneous craving for mojitos and figured I would look for some variety of cuban flavor to add to the tuna. I modified the recipe slightly – mostly, I swapped out the lemon juice for lime juice, because I wanted it to go well with my mojito! It was incredible – obviously any rare food has some risks, but we lived on the edge – left ours rare and the tuna steak remained juicy and delicious. The recipe has just enough bite without overwhelming the tuna - and the mojito was perfect for putting out the fire.
Cuban Lime Grilled Tuna Steak - adapted from foodnetwork.com
- 1/3 cup olive oil
- 1 teaspoon salt
- 2 teaspoons cayenne pepper
- 1/3 cup lime juice
- 3 large cloves garlic, minced
- 1/2 medium onion, minced
- 2 teaspoons ground cumin
- 1/2 cup fresh cilantro (lightly packed, leaves only) finely chopped
- 4 (6 ounce) pieces of tuna fillet
Mix together olive oil, salt, pepper, lime juice, garlic, onion and cumin. Stir in about 3/4 of the cilantro (reserve the remainder for garnishing later) to the mix. Place the tuna steaks into a glass baking dish, and coat both sides of each steak well with the marinade. Marinate covered in the fridge for about 30 minutes. Preheat grill to high heat. Grill the tuna steaks for 4-5 minutes on each side – or more if you prefer well-done tuna. Garnish with the remaining cilantro, and lime if you wish – and enjoy!