Grilled Yellowfin Tuna Steak with Fresh Salsa Verde

Ingredients

• 200g Frozen yellowfin tuna
• 150g Raw tomatillos
• 20g Raw serrano peppers, seeded
• 50g Red onion, raw
• 10g Garlic, raw

Method

1. 1Prepare the salsa verde first: Roughly chop 150g of fresh tomatillos, 20g of seeded serrano peppers, 50g of red onion, and 10g of garlic. Add 20g of fresh cilantro (roughly chopped).
2. 2Pulse all salsa verde ingredients in a food processor or blender until you reach a chunky consistency (not completely smooth). Transfer to a serving bowl and season with salt and pepper to taste. Set aside.
3. 3Remove the 200g yellowfin tuna steak from the freezer and allow it to thaw at room temperature for 15-20 minutes, or thaw in cold water for 10 minutes. Pat dry with paper towels.
4. 4Heat your grill or grill pan to medium-high heat (around 200°C/400°F). Lightly coat the cooking surface with cooking spray to prevent sticking.
5. 5Season the tuna steak on both sides with salt and pepper, about 2-3 minutes before grilling.
6. 6Place the tuna steak on the hot grill. Cook for 3-4 minutes on the first side without moving it, allowing a light char to form.
7. 7Using a fish spatula, carefully flip the tuna steak once. Cook for another 3-4 minutes on the second side. The internal temperature should reach 63°C (145°F) for medium doneness. For rare, cook to 54°C (130°F); tuna is best served slightly rare to medium.
8. 8Remove the tuna steak from the grill and let it rest for 2 minutes on a plate.
9. 9Transfer the grilled tuna steak to a serving plate. Top with or serve alongside the fresh salsa verde.
10. 10Serve immediately while the tuna is hot and the salsa is fresh and cool. Enjoy with a side of brown rice or grilled vegetables if desired for additional carbohydrates.