Mellow Yellowfin Tuna
Tuna was not usually my first choice of fish until I started using good quality olive oil. It makes all the difference. I like this simple, very mellow version, so you can really taste the tuna, but I've added another option at the bottom that is more traditional and has more robust flavors.
1 to 1 1/4 lb. tuna steaks (about 2 inches thick)
4 tablespoons Milanese Gremolata, Lemon or Persian Lime Olive Oil, divided
1/2 teaspoon lemon zest
2 shallots, minced
3 medium cloves garlic, minced
1 teaspoon homey
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Honey Ginger Balsamic Vinegar (optional)
2 tablespoons soy sauce (optional)
Combine 2 tablespoons olive oil, lemon zest, shallots, garlic, salt and pepper on a plate or shallow dish. Add the tuna steaks and turn over so both sides are coated with the marinade. Let marinate 20 minutes or up to 2 hours, occasionally turning over.
Heat a skillet to medium-medium high. If using a cast iron pan, let it heat about 3-5 minutes so it's really hot. If using non-stick, only heat about 1 minute. Place the remaining olive oil and the steaks in the pan and let sit about 2 minutes (if the steaks are thinner, cut down the cooking time). Turn over and cook about 2 minutes more for medium rare, 2 1/2 minutes for medium. Sear the edges for about 30 seconds on each edge.
Place the steaks on a plate and cover with foil. Let rest about 5 minutes. Serve.
I put the Honey Ginger and soy sauce on the table and let people drizzle if they wish.
* If you want to make an Asian version, combine 2 tablespoons Unflavored Olive Oil, 2 tablespoons Toasted Sesame Oil, 1 tablespoon soy sauce and some garlic and ginger.