Serves 4

Grilled Tuna With Avocado And Ginger-Soy Vinaigrette

  • Prep Time 10 Minutes
  • Cooking Time 25 Min Including Resitng
  • Method Direct Heat
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Ingredients

  • ¼ Cup Chopped Fresh Cilantro
  • 1 Jalapeño, Thinly Sliced
  • 1 Teaspoon Minced Fresh Ginger
  • 1 Garlic Clove, Minced
  • ¼ Cup Fresh Lime Juice, About 3-4 Limes
  • ¼ Cup Low-Sodium Soy Sauce
  • ¼ Teaspoon Sugar
  • 4 Tablespoons Extra-Virgin Olive Oil, Divided
  • 1 Teaspoon Toasted Sesame Oil
  • 2 Tuna Filets About 200G Each
  • 1 Tablespoon Olive Oil
  • Kosher Salt
  • Freshly Cracked Black Pepper
  • 2 Ripe Avocados, Cut Into Large Chunks

Nutrition

Instructions

  1. In The Kitchen
  2. In A Medium Mixing Bowl, Stir Together All Of The Vinaigrette Ingredients Until Well Combined. Set Aside. If You Want Less Heat, Remove The Seeds And Veins From The Jalapeños Before Adding Them To The Vinaigrette..
  3. At The Braai
  4. Preheat The Braai On High Heat For 15 Minutes With The Lid Closed
  5. Use A Paper Towel To Gently Blot The Tuna Steaks Dry. Brush The Tuna Lightly With Olive Oil And Season Generously With Salt And Pepper On Both Sides. Brush The Cooking Grates Clean And Place The Tuna On The Braai. Close The Lid And Cook For 2 Minutes. Using A Large Spatula, Carefully Flip The Tuna And Braai Another 2-3 Minutes Or Until It Has Reached Medium-Rare. The Centre Should Still Be Bright Red And Raw.
  6. Transfer The Tuna To A Cutting Board And Let It Rest About 5 Minutes. Use A Sharp Knife The Slice The Tuna Against The Grain Into 13Mm Thick Slices. Top With Avocado And Drizzle The Vinaigrette Over The Top.
  • Preparation Time: 10 Minutes
  • Braai Time: 4-5 Minutes
  • Total Time: 25 Min Including Resitng
  • Serves: 4
  • Skill Level: Easy
  • Cooking Method: Direct Heat
  • Braai Temperature: 260°C-270°C
  • Equipment: Precision Wide Grill Spatula

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