Tuna Steaks with Tomatoes & Onions
Buying perfect steaks is probably the most important part in preparing a good tuna recipe. Make sure to choose firm and dark-red steaks which are at least ½ inch thick as tuna tends to dry out quite easily. In order to prevent this, you’ll also need to marinate your steaks with a generous amount of olive oil and your favorite herbs and/or spices.
Grilling the steaks, on the other hand, will be quite easy – you can either briefly grill the steaks directly over the open fire (about 1-2 minutes per side), or you can place them on a large piece of aluminum foil before cooking. This way you’ll make sure the steaks are thoroughly cooked and tender on the inside before placing them directly on the Outpost for the final, lightly charred flavor.
For this recipe, we chose a combination of olive oil, dried thyme, dried rosemary, and sea salt for marinating the ingredients before grilling. Adding a pinch of chili powder or red pepper flakes will definitely improve the flavor and add some extra kick.
We like to serve these steaks and vegetables with some boiled rice, but you can also eat them right away if the delicious aroma makes you feel they're too good to wait.
3 tuna steaks, about ½ inch thick
4-5 medium-sized tomatoes
5 medium purple onions
1 Tbsp sea salt
2 tsp garlic powder
1 tsp dried thyme
1 tsp dried rosemary
¼ cup olive oil
1 Handful of fresh parsley leaves
Cooked rice, optional for serving
In a small bowl, combine together olive oil, sea salt, garlic powder, dried rosemary, and thyme. Whisk together and set aside.
Rinse steaks under cold running water and pat dry with some kitchen paper. Place on a large piece of aluminum foil and generously brush each with the prepared olive oil mixture. Set aside.
Wash tomatoes and place on a cutting board. Roughly chop each tomato and transfer to the aluminum foil along with the steaks. Brush tomatoes with the olive oil mixture as well and set aside.
Finally, peel and chop the onions. Transfer to the foil along with other ingredients and drizzle with the herb mixture. Let it sit while you prepare the grill.
Start the fire in your Breeo smokeless fire pit by adding dried branches. Let the fire burn for a while and then add some wood. Create a strong open fire and position the grill about 4 inches above the fire. Carefully place the aluminum foil with steaks and vegetables and cook for 4-5 minutes.
Remove the aluminum foil from the grill and continue to grill steaks and vegetables for 1-2 minutes per side.
Remove from the grill and serve with some cooked rice, boiled potatoes, or French fries. Sprinkle the steaks with chopped parsley and spritz with fresh lemon juice before serving.