Grilled Spanish Tuna Steak with Sherry Vinegar Glaze

Introduction

Experience the incredible flavors of grilled Spanish tuna steak, perfectly seared on the Arteflame Grill and finished with a tangy sherry vinegar glaze. This cooking method ensures a beautiful crust while keeping the fish moist and flavorful. The Arteflame’s center grill grate reaches over 1,000°F to lock in juices, while the surrounding flat cooktop brings the steak to the perfect doneness. Let’s get started on making this restaurant-quality dish at home!

Ingredients

• 2 fresh Spanish tuna steaks (about 6 oz each)
• 2 tbsp butter
• Salt and freshly ground black pepper, to taste
• 1/4 cup sherry vinegar
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• 1 tbsp chopped fresh parsley
• 1 tbsp capers, drained
• Lemon wedges for serving

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins inside the Arteflame grill.
3. Stack firewood over the oil-soaked napkins.
4. Light the paper napkins and let the fire build for about 20 minutes until the grill is hot and ready for cooking.

Step 2: Season the Tuna Steaks

1. Pat dry the tuna steaks with a paper towel.
2. Rub with melted butter and season both sides generously with salt and black pepper.

Step 3: Sear the Tuna Steaks

1. Place the tuna steaks on the center grill grate of the Arteflame at 1,000°F.
2. Sear each side for about 30-45 seconds until a delicious crust forms.
3. Move the tuna steaks to the flat cooktop to finish cooking to desired doneness (about 2-3 minutes for medium-rare).

Step 4: Prepare the Sherry Vinegar Glaze

1. On the cooler side of the Arteflame, add sherry vinegar, honey, Dijon mustard, minced garlic, and capers.
2. Stir gently until the glaze thickens slightly.
3. Remove from heat and stir in fresh parsley.

Step 5: Glaze and Serve

1. Brush the warm glaze over the grilled tuna steaks.
2. Serve immediately with lemon wedges.

Tips

• Remove the tuna steaks from the heat when they are about 15°F below the desired doneness, as they will continue to cook while resting.
• For a deeper flavor, marinate tuna in the sherry vinegar glaze for 30 minutes before grilling.
• Use unsalted butter to control the seasoning of the dish.
• Do not overcook the tuna; it should be slightly pink in the center for the best texture.

Variations

• Spicy Spanish Tuna: Add 1 tsp smoked paprika and a pinch of red pepper flakes for a spicy kick.
• Citrus Herb Tuna: Replace sherry vinegar with fresh orange juice and add 1 tsp fresh thyme.
• Garlic Butter Tuna: Double the butter and add 2 extra minced garlic cloves for a richer garlic flavor.
• Sesame-Crusted Tuna: Coat the tuna steaks in sesame seeds before searing for a nutty crunch.
• Honey-Balsamic Glaze: Swap the sherry vinegar for balsamic vinegar and increase the honey for a sweeter glaze.

Conclusion

The bold flavors of this Spanish-inspired grilled tuna steak shine with the perfect sear from the Arteflame grill. The easy-to-make sherry vinegar glaze enhances the natural richness of the fish, creating a truly gourmet dish. Try this recipe today and enjoy a restaurant-quality meal made right at home.

Best Pairings

• Grilled asparagus with lemon zest
• Warm Spanish-style potato salad
• Roasted red peppers in garlic olive oil
• A glass of albariño or rioja blanco wine