Hamdi Saidani Bobby Flay’s Grilled Tuna Steak is made with tuna steaks, onions, olive oil, sugar, cinnamon sticks, red pepper flakes, red wine vinegar, fresh mint, fresh parsley, and canola oil. This delicious grilled tuna steak recipe creates a flavorful dinner that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients Needed:
- 2 tablespoons extra-virgin olive oil
- 2 large onions, halved and thinly sliced
- 1 tablespoon sugar
- 2 cinnamon sticks
- Pinch red pepper flakes
- Kosher salt and freshly ground black pepper
- 1/4 cup red wine vinegar
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley, plus whole leaves for garnish
- 4 tuna steaks, 1 1/2-inches thick
- 2 tablespoon canola oil
How To Make Grilled Tuna Steak Recipe?
- Caramelize the onions: Heat 2 tbsp / 30 ml of olive oil over medium heat in a large sauté pan. Add 2 large onions, 1 tbsp / 15 g sugar, 2 cinnamon sticks, and a pinch of red pepper flakes. Season with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 30 minutes. Stir in a few tablespoons of water and 1/4 cup / 60 ml red wine vinegar. Taste and adjust seasoning, then stir in 1/4 cup / 15 g chopped mint and 1/4 cup / 15 g chopped parsley right before serving.
- Grill the tuna: Preheat the grill to high heat for direct grilling. Brush both sides of the 4 tuna steaks with 2 tbsp / 30 ml canola oil, and season with kosher salt and freshly ground black pepper. Grill the tuna until golden brown and slightly charred, about 2 minutes per side for medium-rare.
- Serve: Slice the tuna steaks thickly across the grain and arrange them on a serving platter. Spoon the caramelized onion mixture down the center. Let the tuna rest at room temperature for about 15 minutes before serving. Garnish with extra parsley leaves.
Recipe Tips:
- Cook onions slowly : Don’t rush when cooking the onions. Low heat makes them sweet and golden without burning.
- Use fresh herbs : Fresh mint and parsley make the dish taste bright and fresh. Dried herbs won’t give the same flavor.
- Grill tuna fast : Tuna cooks quickly. Only grill it for about 2 minutes per side to keep it tender and juicy.
- Let tuna rest : After grilling, let the tuna sit at room temperature for 15 minutes. This makes sure it stays juicy.
- Season well : Use enough salt and pepper for the tuna and onions. It balances the flavors and makes the dish tastier.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover grilled tuna steak cool to room temperature. Then, store it in an airtight container and place it in the refrigerator. It will stay fresh for up to 3 days.
- Reheat: Heat a non-stick pan over medium-low heat. Add a bit of oil and gently reheat the tuna steak for 2-3 minutes on each side until warmed, but not overcooked.
Nutrition Facts
Serving Size: 1 steak (approximately 142g)
- Calories: 235
- Total Fat: 14.5g
- Saturated Fat: 1.9g
- Cholesterol: 49.8mg
- Sodium: 60mg
- Potassium: 484mg
- Total Carbohydrate: 0.4g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 26.5g
Try More Bobby Flay Recipe:
- Bobby Flay Italian Meatballs And Sauce
- Bobby Flay Marry Me Chicken
- Bobby Flay Peach Chicken
- Bobby Flay Lemon Garlic Chicken Bites
Bobby Flay Grilled Tuna Steak Recipe
Description
Bobby Flay’s Grilled Tuna Steak is made with tuna steaks, onions, olive oil, sugar, cinnamon sticks, red pepper flakes, red wine vinegar, fresh mint, fresh parsley, and canola oil. This delicious grilled tuna steak recipe creates a flavorful dinner that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Caramelize the onions: Heat 2 tbsp / 30 ml of olive oil over medium heat in a large sauté pan. Add 2 large onions, 1 tbsp / 15 g sugar, 2 cinnamon sticks, and a pinch of red pepper flakes. Season with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 30 minutes. Stir in a few tablespoons of water and 1/4 cup / 60 ml red wine vinegar. Taste and adjust seasoning, then stir in 1/4 cup / 15 g chopped mint and 1/4 cup / 15 g chopped parsley right before serving.
- Grill the tuna: Preheat the grill to high heat for direct grilling. Brush both sides of the 4 tuna steaks with 2 tbsp / 30 ml canola oil, and season with kosher salt and freshly ground black pepper. Grill the tuna until golden brown and slightly charred, about 2 minutes per side for medium-rare.
- Serve: Slice the tuna steaks thickly across the grain and arrange them on a serving platter. Spoon the caramelized onion mixture down the center. Let the tuna rest at room temperature for about 15 minutes before serving. Garnish with extra parsley leaves.
Notes
- Cook onions slowly : Don’t rush when cooking the onions. Low heat makes them sweet and golden without burning.
Use fresh herbs : Fresh mint and parsley make the dish taste bright and fresh. Dried herbs won’t give the same flavor.
Grill tuna fast : Tuna cooks quickly. Only grill it for about 2 minutes per side to keep it tender and juicy.
Let tuna rest : After grilling, let the tuna sit at room temperature for 15 minutes. This makes sure it stays juicy.
Season well : Use enough salt and pepper for the tuna and onions. It balances the flavors and makes the dish tastier.
Bobby Flay Grilled Tuna Steak Recipe