SEARED AHI TUNA with LEMON CAPER VINAIGRETTE

Makes 2 servings

When you’re craving a lean, meaty protein, these seared tuna steaks are the perfect choice. The salty, briny capers punch up the flavor in the vinaigrette while the acidity of the lemon works to balance it against the mild tuna.

LEMON CAPER VINAIGRETTE

½ cup (65 g) packed fresh parsley leaves

½ cup (120 ml) extra-virgin olive oil

3 tbsp (45 ml) white wine vinegar

3 tbsp (45 ml) fresh lemon juice

½ tsp minced garlic

1 tsp Dijon mustard

1 tsp honey

2 tbsp (17 g) capers

¼ tsp freshly ground black pepper

2 tbsp (16 g) white sesame seeds

2 tbsp (16 g) black sesame seeds

2 (5- to 6-oz [140- to 170-g]) thick-cut ahi tuna steaks

Olive oil

Kosher salt

Freshly ground black pepper

Prepare the vinaigrette: In a blender, puree the parsley, oil, vinegar, lemon juice, garlic, mustard, honey, capers and pepper until the parsley is finely chopped and the mixture thickens slightly. Transfer to a glass jar and set aside.

In a small bowl, combine the white and black sesame seeds, then set it aside.

Set up the EGG for 400°F (200°C) direct grilling. Fill your firebox with natural lump charcoal, and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 400°F (200°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 40 percent open. Make minor adjustments as necessary.

Place a 12-inch (30-cm) cast-iron skillet on the cooking grid to preheat for about 20 minutes. While the pan is heating, brush the steaks with olive oil and season them with salt and pepper. Spread out the sesame seeds on a plate and press the steaks into the seeds to coat on both sides. Refrigerate the tuna until ready to cook. Once the pan is hot, drizzle in some olive oil and place the steaks in the skillet. Cook with the lid open for 1½ minutes. Flip the steaks and continue to cook for 1½ minutes more for rare. The cooking times may vary according to your preferred level of doneness. By inspecting the side of the fish as it cooks, you can visually gauge how fast it is cooking. Using a pair of metal tongs or a spatula, transfer the fish to a plate and allow it to rest for a few minutes. Drizzle the steaks with the lemon caper vinaigrette to serve.