Ingredients:

  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh tarragon, finely chopped
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 (6 oz) ahi tuna steaks

Instructions:

  1. Use paper towels to pat each tuna steak bone-dry on all sides to ensure a proper sear.
  2. In a small bowl, whisk together the olive oil, chopped tarragon, lemon juice, garlic, salt, and pepper.
  3. Brush the marinade mixture generously over the steaks and let them sit at room temperature for 10–15 minutes.
  4. Preheat your grill or cast iron grill pan to high heat (approximately 400°F / 200°C) until the grate is shimmering or slightly smoking.
  5. Place the tuna steaks on the grill and cook for exactly 2–3 minutes per side until a deep mahogany crust forms but the center remains pink.
  6. Transfer steaks to a warm plate and let them rest for 5 minutes to allow internal temperatures to reach a perfect medium-rare (115°F / 46°C).