Ingredients:

  • 4 anchovy fillets in oil, minced (20g)
  • 1/4 cup extra-virgin olive oil (60ml)
  • 2 tbsp fresh lemon juice (30ml)
  • 1 tbsp capers, drained and chopped (15ml)
  • 1 clove garlic, grated (5g)
  • 1 tsp Dijon mustard (5g)
  • 1 tbsp fresh parsley, finely chopped (4g)
  • 4 (6 oz / 170g) Ahi or Yellowfin tuna fillets, 1-inch thick
  • 1 tbsp avocado oil (15ml)
  • 1 tsp kosher salt (5g)
  • 1/2 tsp smoked paprika (2.5g)

Instructions:

  1. In a small bowl, whisk together the minced anchovies, lemon juice, Dijon mustard, and grated garlic until a smooth paste forms.
  2. While whisking constantly, slowly drizzle in the extra-virgin olive oil to create a stable, velvety emulsion. Fold in the chopped capers and fresh parsley. Set aside at room temperature.
  3. Pat the tuna fillets completely dry with paper towels. Rub each fillet with avocado oil, then season evenly with kosher salt and smoked paprika.
  4. Preheat grill to high (450°F to 500°F / 230°C to 260°C). Place the tuna fillets on the scorching grate and sear for exactly 2 minutes per side without moving them.
  5. Remove the fillets from the heat and let them rest for 3 minutes on a warm plate to allow the juices to redistribute.
  6. Slice the tuna into 1/2-inch thick medallions and drizzle generously with the anchovy vinaigrette immediately before serving.