This recipe is super easy and absolutely delicious. I topped the tuna with some of the puttanese I made and it was a perfect dinner!
Cindy’s little secret: I took the tuna and added the olive oil, salt and pepper (and some minced garlic) and slipped it into a sealed container and in the refrigerator for 3 hours then took out and let come to room temperature while the grill was heating.
Of course the fish came from City Fish, Wethersfield, CT which is the best seafood in Connecticut!
Note: To use on your outdoor grill or indoor grill. Set your grill to hot and sear each side for 2 1/2 minutes on each side. Let rest for 5 minutes then enjoy.
- 4 1-inch thick fresh tuna steaks (almost 4 pounds)
- 1 1/2 Teaspoon sea salt
- 3/4 or more teaspoon freshly ground pepper
- 3 Tablespoons olive oil
To grill the tuna, heat your EGG® to 450. Brush both sides of the tuna with olive oil, and season with salt and pepper. Place the tuna on the direct heat for 1 minutes on each side. Remove from your EGG® and let sit for 3-5 minutes then enjoy.