In this American Range presents Cooking with Chef Lee, Chef Lee demonstrates how to cook Tuna Steaks on the Powerful American Range Performer Open-Burner Rangetop with Grill.
Grilled yellowfin tuna, roasted cauliflower & quick tomato sauce
4 yellowfin tuna steaks, 1/3 lb each
1 head cauliflower
4 ripe tomatoes
1/2 cup olive oil
1 lemon
2 cloves garlic
3 tbsp za’atar seasoning
2 tbsp cilantro
salt
pepper
Preheat oven to 450 degrees
Marinade the tuna steaks in a mix of 1/4 cup olive oil, 2 tbsp za’atar seasoning, zest of 1 lemon, salt and pepper.
Set aside and allow Tuna Steak to marinade while preparing the Cauliflower and Quick Tomato Sauce.
CAULIFLOWER
Break the head of cauliflower into small florets.
Season with olive oil, salt and 1 tbsp za’atar seasoning.
Spread on a sheet pan lined with parchment paper.
Roast in the oven for 15 minutes or until cauliflower has softened and slightly browned.
QUICK TOMATO SAUCE
Roughly chop the tomatoes and put in blender.
Start blending on low speed.
Once tomatoes liquify, gradually raise the speed and slowly drizzle 1/4 cup of olive oil.
Season with salt and pepper.
Set aside.
GRILLED TUNA STEAKS
Remove excess oil from the marinated tuna steaks and place on hot grill.
Cook for 1 minute and rotate 45 degrees to create cross marks on the same sides.
Cook for another 30 seconds and flip.
Repeat on other side.
PLATING & PRESENTATION
Start with the tomato sauce, followed by roasted cauliflower and then top with the tuna steak.
Garnish the plate and tuna with rough-chopped cilantro leaves.