Seared Tuna for 4
2 pounds of tuna fillets, 1-1.5 inches thick (ahi tuna or other quality grade tuna works as well)
EVOO
Kosher Salt
Black Pepper
Allow the tuna to come to room temperature 30 minutes before cooking. Pre-heat grill on high heat for 10 minutes. Season the tuna with a liberal amount of salt and pepper before brushing tuna fillets with enough EVOO to coat both sides.
Turn the grill down to medium high heat and sear one side of the tuna for 2 1/2 minutes with the lid closed, turning 180 degrees half way through the 2 1/2 minute cooking time to achieve a "steakhouse X" sear on the fillet.
When 2 1/2 minutes has passed, apply more EVOO to the fillets before flipping. Close the lid of the grill, and cook an additional 2 minutes for rare, 3 minutes for medium rare, or 4 minutes for medium; regardless of your preference for doneness (I recommend rare), remember to turn 180 degrees half way through your cooking time to get grill marks.
When the cooking is complete, pull the fillets off the grill, allow them to rest 2 minutes, and cut them in half and serve!
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