Tuna Steaks with Ginger Aioli
Leftover grilled tuna and ginger aioli can be covered and refrigerated overnight. For a delicious sandwich, chop the tuna, add some minced celery and fresh cilantro, moisten with the aioli and serve on toasted or grilled bread.
- 3 Tbs. coarsely shredded ginger
- 1/2 cup mayonnaise
- 1 garlic clove, minced
- Grated zest of 1 lemon
- 4 tuna steaks, each about 1 inch thick
- Olive oil for brushing
- Salt and freshly ground pepper, to taste
Make the aioli
Prepare a hot fire in a grill.
Using your hands, squeeze the juice from the shredded ginger into a small bowl and discard the ginger solids. Add the mayonnaise, garlic and lemon zest and stir to mix. Set aside.
Grill the tuna
Pat the tuna steaks dry with paper towels. Lightly brush the steaks on both sides with olive oil, then season with salt and pepper. Lightly oil the grill rack. Place the tuna on the rack and cover the grill. Cook, turning once, until the tuna is seared with grill marks on both sides, about 2 minutes per side for rare. Slice the tuna steaks and serve immediately with the aioli. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).