1 Yellowfin Tuna Loin (trimmed)
For Marinade :
1 Handful Fresh Coriander (chopped)
3 Small Stalks Fresh Lemongrass (chopped)
1 Small Chili (seeded and chopped)
Zest of 1 Lemon
Generous Pinch Ground Black Pepper
Fresh Ginger (grated, to taste)
2 Garlic Cloves (chopped)
2 oz Soy Sauce
2 oz Olive Oil
Juice of 3 Limes
For Salad :
1/2 Cucumber (peeled, deseeded, and sliced)
Fresh Ginger (cut into fine matchsticks, to taste)
2 Oranges (peeled and segmented)
3 Spring Onions (finely sliced)
For Dressing :
Fresh Coriander (chopped, to taste)
1/3 Large Red Pepper (desseded and finely sliced)
1 Dash Balsamic Vinegar
2 oz Olive Oil
Zest and Juice of 1 Lime
1 Pinch Sugar
1 Pinch Salt
Prepare your COBB Grill and light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes. Place Griddle and Dome Lid on COBB Grill and let heat up for at least 5 minutes. If you do not have a Roasting Stand and Dome Extension, use Roast Rack.
- Toss all marinade ingredients in a pestle and mortar and gently bash together to release the flavors.
- Slice the tuna into thick steaks, place them into a shallow dish and pour over the marinade.
- Toss salad ingredients together. Whisk dressing ingredients together and drizzle half of it over the salad and season to taste.
- Place tuna on the Griddle and sear all sides. This will take approximately 2 minutes a side for rare, varying on thickness and size. Allow to rest for a minute or two and serve with the fresh citrus salad and the extra dressing.