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Grilled tuna (atum na grelha): recipe illustration
Fish & seafood

Grilled tuna (atum na grelha)

Thick slices of fresh tuna, seared on the grill and then drizzled with a garlic and lemon olive oil sauce. The tuna stays pink in the middle and is eaten very simply, often right by the sea.

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Ingredients

Ingredients

Spices & seasoning

On the side

Instructions

  1. Take the tuna steaks out of the fridge 10 minutes before cooking and pat them dry with kitchen paper.
  2. Crush the garlic with a pinch of salt, then mix it with 4 tablespoons of oil, the lemon juice and the parsley.
  3. Brush the steaks on both sides with half of this sauce and season with pepper and sweet paprika.
  4. Heat a very hot cast-iron pan with the rest of the oil until it smokes.
  5. Sear the steaks for 2 minutes per side so they are golden on the outside but still pink in the centre.
  6. Let them rest for 2 minutes, then spoon over the garlic and lemon sauce and serve straight away.

Variations and tips

With what you can find here. Fresh tuna can easily be replaced with salmon fillet or monkfish, which also hold up well during cooking.

In the oven. For more even cooking, put the brushed steaks in a 200 °C oven for 6 to 8 minutes.

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Original Ecomely recipe.