J and I had a pretty busy weekend and were away from the house almost all of Saturday and Sunday. It makes the weekend go by fast, that's for sure! But we're trying to get the most out of summer while we can, and it's not like the laundry won't be there waiting when we get home. Oh goody. On top of a fun and busy weekend, J started a new job today and we are so excited and thankful for the blessing that this is for our family. 2015 is proving to be a pretty good year, indeed.
Something else that's pretty good? These grilled tuna steaks with Mediterranean yogurt sauce. Like, whoa.
We eat a lot of salmon, on a pretty regular basis, but J really likes tuna steaks as well. So, I'm always on the lookout for good tuna steak recipes. And you know a good recipe for me almost always includes a sauce. Add lemon zest to the mix and I am sold.
Tuna steaks have a tendency to dry out the more well-done you cook them, and J likes his with minimal pink to them so I'm always a little hesitant in making it during the week where we need to have leftovers for lunch the next day. Because, almost-dried-out tuna reheated in the microwave for lunch the next day = really dried out tuna that's hard to choke down. For me anyway.
Fortunately this recipe kept the tuna pretty moist, even in it's well-done state, and the sauce just made it that much better. I, of course, am not an olive fan so I left the olives out of my sauce, but J was super stoked to get them in his. The lemony-garlicky-yogurty sauce was de-lish and the olive oil lemon zest marinade on the tuna really shined through. I worried that the quick marinating time would yield flavorless fish, but alas it worked out really well and the seasonings really stuck to the fish.
Tuna steaks have a tendency to dry out the more well-done you cook them, and J likes his with minimal pink to them so I'm always a little hesitant in making it during the week where we need to have leftovers for lunch the next day. Because, almost-dried-out tuna reheated in the microwave for lunch the next day = really dried out tuna that's hard to choke down. For me anyway.
Fortunately this recipe kept the tuna pretty moist, even in it's well-done state, and the sauce just made it that much better. I, of course, am not an olive fan so I left the olives out of my sauce, but J was super stoked to get them in his. The lemony-garlicky-yogurty sauce was de-lish and the olive oil lemon zest marinade on the tuna really shined through. I worried that the quick marinating time would yield flavorless fish, but alas it worked out really well and the seasonings really stuck to the fish.
This is definitely a tuna steak that I can see making a return appearance in our house. You should give it a try!
Grilled Tuna with Mediterranean Yogurt Sauce
As seen on Magnolia Days
Ingredients
- 4 fresh tuna steaks (about 1-inch thick)
- 1 Tbsp olive oil
- 1 tsp grated lemon zest
- 1 Tbsp fresh lemon juice
- ½ tsp Greek seasoning
For the Mediterranean yogurt sauce
- 1 cup plain Greek yogurt
- 2 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- 1 Tbsp finely chopped fresh parsley
- 1 Tbsp finely chopped red bell pepper
- 1 Tbsp finely chopped Kalamata olives
- 1 garlic clove, minced
- ½ tsp Greek seasoning
- In a small bowl, combine the olive oil, lemon zest and juice and Greek seasoning for the tuna steaks. Place tuna steaks on a plate or platter and pour the mixture over the top, then turn the steaks to coat both sides.
- Heat a grill pan or grill over medium-high heat (about 450°F). Cook the tuna to your desired doneness (about 2 minutes per side for medium-rare, 4-5 minutes per side for well done.)
- Meanwhile (or a day ahead of time) combine all the ingredients for the yogurt sauce together in a medium bowl. Stir so all ingredients are mixed and evenly distributed. Refrigerate until ready to use.
- Serve the tuna steaks with the yogurt sauce.
I so wish I liked fish. So many recipes of yours to try!
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