Ingredients
Vegetable oil, for grill
2 scallions
2 tbsp. toasted sesame oil
1 tbsp. soy sauce
1 tsp. finely grated lemon zest
1 tbsp. fresh lemon juice
1 tsp. finely grated lime zest
1 tbsp. fresh lime juice
1 tsp. kosher salt
2 (6- to 8-oz.) ahi tuna steaks, 1 1/2" to 2" thick
1 tbsp. vegetable oil
1 tsp. kosher salt
Mixed greens and grilled lemon wedges, for serving (optional)
Preparation
Step 1Prepare a grill for high heat; clean and oil grates with vegetable oil. Arrange scallions in a single layer on grill and place a small baking sheet on top of them so whole scallion makes contact with grill. Grill until softened and charred, 2 to 3 minutes per side. Transfer to a cutting board and let cool.Step 2Once cool enough to handle, finely chop scallions and transfer to a small bowl. Whisk in sesame oil, soy sauce, lemon zest, lemon juice, lime zest, lime juice, and salt.
Step 1Season tuna steaks all over with vegetable oil and salt. Grill just until there are visible grill marks, about 2 minutes per side for rare and 3 minutes per side for medium-rare.Step 2Transfer tuna to a plate. Spoon scallion sauce over top. Serve with greens and lemon wedges alongside, if using.
However you serve your tuna steak, this is the recipe to splurge on the good stuff. Seek out a local fishmonger who sources sustainable tuna. Though this is a good practice with fish in general, with ahi tuna in particular (that’s the category of tuna that includes bigeye and yellowfin), many stocks of tuna are overfished. Buy tuna steaks that are at least 1 1/2" to 2" thick, so they don’t overcook while you’re getting those gorgeous grill marks.
