Wild Yellowfin Tuna with Avocado Salad
I paid more than I want to admit for these wild-caught yellowfin tuna steaks, but I had never eaten yellowfin before, and it was the most beautiful and enticing cut of fish in the seafood case. It called out to me…
And it was the best fish I’ve ever eaten. This is the absolute furthest thing from canned tuna. Not at all what I was expecting–fllaky, buttery, and cooked to perfection. My toddler ate more than I did.
PREP TIME 25 MINUTES TOTAL TIME 35 MINUTES SERVES 4
- 1/4 cup extra-virgin olive oil
- zest and juice of 1/2 lemon
- 1/2 teaspoon honey
- 1 clove garlic, minced
- 1 small shallot, minced
- 1 teaspoon Italian seasoning
- Himalayan sea salt and black pepper
- 4 wild-caught Yellowfin tuna steaks, 1/4 pound each
- 2 avocados, diced
- 2 cups loosely packed baby arugula
WHISK together the oil, lemon juice, lemon zest, honey, garlic, shallot, Italian seasoning, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl.
ARRANGE tuna steaks in a shallow dish and brush 1/4 cup of vinaigrette over both sides. Turn to coat, and refrigerate for 15 minutes.
MEANWHILE, combine the remaining vinaigrette with the avocados and arugula, and set aside.
HEAT a grill pan to med-high. Grill the tuna 4 minutes per side. Serve topped with avocado salad.