Bluefin tuna is meaty and flavorful and best enjoyed lightly seared with a rare center. It’s coated in cracked black pepper and cooked in a smoking hot pan for just a few minutes. The creamy aioli cools the (slight) burn and adds herbal richness to the fish. Serve it with refreshing zucchini salad and crusty bread for full effect. Yellowfin, aka ahi tuna and albacore would be great substitutions, but may need a little less cooking time, depending on the thickness if the fillets. See Pro Tips for more information.
Ingredients
12 ounces zucchini (2 small)
2 small garlic cloves, grated or minced, divided
2 teaspoons freshly squeezed lemon juice, divided
1 teaspoon grated lemon zest, divided
2 tablespoons chopped fresh chives, divided
3 tablespoons extra virgin olive oil, divided
Salt and freshly ground pepper
2 tablespoons toasted pine nuts or chopped roasted almonds
¼ cup mayonnaise
2 (5 to 7-ounce) bluefin tuna steaks Available in Our Premium Subscription Box
4 teaspoons coarsely ground black peppercorns
Crusty bread for serving
Directions
Make the Zucchini Salad
Using a vegetable peeler, shave the zucchini lengthwise into ribbons, stopping when you get to the seeds. Transfer to a bowl and toss with half of the garlic, half each of the lemon juice and zest, half of the chives, 1 tablespoon olive oil, and a pinch of salt and pepper. Garnish with the pine nuts.
Make the Aioli
In a small bowl, combine the mayonnaise, remaining garlic, remaining lemon juice and zest, and remaining chives. Whisk in 1 tablespoon oil and season with salt.
Sear the Tuna
Sprinkle the tuna all over with the black pepper, pressing gently to adhere. Season with salt. Heat a medium cast-iron skillet over medium heat until hot. Add the remaining 1 tablespoon oil and swirl to coat the pan. Add the tuna and sear until golden, 1 to 1 ½ minutes per side on the 4 long sides, keeping the short sides uncooked, for rare tuna. Transfer to a cutting board and let rest for 2 to 3 minutes before cutting into ¼- inch-thick slices.
Finish and Serve
Divide the tuna and zucchini between 2 to 3 plates. Serve with the aioli and crusty bread.
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Pro Tips
Pair it Up
Pour a glass of chilled off-dry rosé or sauvignon blanc to balance the minerality of the tuna and the richness of the aioli.
Spice it Up
Use cracked coriander seeds in place of the black pepper for an aromatic and less spicy alternative. Coarsely ground pepper, sometimes labeled as “butcher-grind” in supermarkets is a fine substitute.
Change it Up
Sandwich any leftover tuna, vegetables, and aioli in a crusty baguette for a terrific next-day lunch.
Internal Temps
Bring tuna to room temperature.
Rare tuna - 100°
Medium-rare - 110°
Nutritional Info
Filled with many heart-healthy fats, antioxidants, and lean proteins, bluefin tuna is a nutritional powerhouse. Paired with fiber and vitamin-C rich zucchini, this meal is delicious and nutritious.
