Ingredients
1 c. labneh or full-fat Greek yogurt
1/3 c. finely chopped chives
2 cloves garlic, minced
2 tsp. lemon zest
1 tbsp. fresh lemon juice
1 1/2 tsp. kosher salt, divided
3 tbsp. extra-virgin olive oil, divided
1/4 tsp. freshly ground black pepper
2 (6-oz.) ahi tuna steaks, about 1 1/2"-thick
10 oz. broccolini or broccoli, tough stems trimmed
1/4 tsp. crushed red pepper
Preparation
Step 1In a small bowl, combine labneh, chives, garlic, lemon zest and juice, and 1/2 teaspoon salt. Step 2Preheat grill to high heat. Season tuna steaks with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Grill no more than 2 minutes per side, until lightly charred but not cooked through. Step 3In a large bowl, toss broccolini with 2 tbsp. olive oil, 1/2 teaspoon salt and crushed red pepper. Grill, turning occasionally, until lightly charred and tender, about 5 minutes. Step 4To serve, spread a generous bed of labneh onto a plate, top with tuna steaks, and nestle broccolini next to it.
The lemony labneh can be made a day ahead, though the lemon will mellow. If that’s the case, add more lemon juice to taste right before serving. Tuna has a delicate texture that is better off cooked until rare (or medium-rare, if you must). On a very hot grill, it’ll take less than 2 minutes per side. As it grills, do not lift or shift it around. Use a sturdy spatula to help gently lift and flip it just once. Have you made this recipe? Let us know how you liked it in the comments below.
