4-Minute Spicy-Sweet Tuna

Serves 4 | Prep Time: 5 minutes | Cook Time: 4 minutes

A super quick grilled tuna with robust flavor. This works with any firm fish as well. This pairs nicely with the Celery Root Coleslaw.

Ingredients

The rub

2 tablespoons kosher salt
2 teaspoons cayenne
2 teaspoons smoked paprika
Freshly ground black pepper
1 teaspoon celery salt (or ground fennel seed or coriander seed)
1 tablespoon fresh ginger, peeled and micro planned
1 garlic clove, micro planned
2 tablespoons (30g) extra virgin olive oil
1 tablespoon honey

Two 12-ounce tuna steaks about 1 1/2-inch thick
Olive oil for drizzling
To serve: fresh lemon

Chef Tips

Essential to have super clean grill grates due to the delicate nature of tuna.

If there are left overs, this goes well sliced with a quick salad.

Preparation

Step 1 (prepare your grill)

Build a two-zone fire. Your high-heat zone should have embers 1 to 2 inches from the cooking surface, with occasional flames kissing it. To create a medium heat zone, nudge some of the embers 2 to 3 inches lower. Wipe the grates with oil to prevent sticking. Alternatively use a grill pan or cast iron pan.

Step 2 (for the rub)

Mix the salt, cayenne, paprika, at least 5-6 turns of freshly ground black pepper, celery salt (or ground fennel), ginger, garlic, oil and honey in a small bowl. Schemer the tuna with the rub all over, place on a platter uncovered and refrigerate until ready to use.

Step 3

When you’re ready to cook, place the tuna steaks on the grill grates, with at least 2 inches between them and cook for 2 minutes. Using a thin metal fish spatula (if you don’t have one a metal spatula with suffice) flip the tuna, being very careful not to let the fish flake apart. Cook for another 2 minutes. To check for doneness, check the sides of one steak.

Step 4

Transfer to a cutting board and let the fish rest for 5 minutes. Slice the tuna against the grain. Drizzle with some olive oil and serve with some fresh lemon