Sweet Pepper Tuna Steaks

Fresh tuna steaks on the grill with a barbecue twist. A quick marinade of barbecue sauce and lemon juice gives the tuna a sweet, tangy glaze that caramelizes beautifully over high heat, and a dollop of spicy tomato butter on top melts into a rich, savory finish.

Twenty minutes in the marinade is all you need. Tuna is dense enough to absorb flavor quickly, and the acid in the lemon juice starts breaking down the surface proteins almost immediately. Marinate too long and the flesh turns mushy on the outside while staying raw inside, giving you an unpleasant texture.

Basting every 2 minutes while grilling builds up layers of that barbecue-lemon glaze. Each coat caramelizes and darkens before the next one goes on, creating a sticky, lacquered exterior with real depth. Five minutes per side over a hot fire gives you a steak that’s browned and firm on the outside. If you prefer your tuna pink in the center, cut that to about 3 minutes per side.

The spicy tomato butter is the finishing touch. It melts into the hot tuna right on the platter, creating a sauce without any extra pans or work.

Kitchen Tips

• Pat the tuna dry before marinating. Excess moisture on the surface dilutes the marinade and prevents the glaze from sticking.
• Oil the grill grates well. Tuna sticks more than most fish because of its lean, dense flesh.
• Let the tuna rest for a minute after grilling. This allows the juices to redistribute so the steak stays moist when cut.

Variations

• Make your own tomato butter by blending softened butter with sun-dried tomatoes and a pinch of cayenne.
• Use a chipotle barbecue sauce for a smokier, spicier marinade.
• Serve over a bed of arugula dressed with lemon vinaigrette for a light summer dinner.