Some nights it’s simply not practical or even possible to turn to time-consuming marinades that require planning and prepping in advance. Those are the nights we rely on a quick drizzle of an assertive vinaigrette the moment we take something—anything—off the grill. And just like that dinner is done. Pronto. Originally published July 5, 2005.–Renee Schettler Rossi
In a small bowl, whisk together the lemon juice, cilantro, garlic, salt, cumin, paprika, and cayenne. Add the oil in a slow, steady stream, whisking constantly until smooth. Season with black pepper to taste.
Prepare the grill
If using a gas grill, preheat it on medium to medium-high. If using a charcoal grill, light a large chimney starter filled with hardwood charcoal (about 6 quarts) and allow to burn until all the charcoal is covered with a layer of fine gray ash. Build a single-level fire by spreading the coals evenly over the bottom of the grill. Set the cooking grate in place, cover the grill with the lid, and let the grate heat up, about 5 minutes. Use a grill brush to scrape the cooking grate clean. The grill is ready when the coals are medium-hot.
Cook the tuna steaks
Cut the tuna steaks in half to make 4 equal pieces. Brush the tuna with the olive oil and sprinkle generously with salt and pepper.
Lightly dip a small wad of paper towels in vegetable oil. Holding the wad with long-handled tongs, wipe the cooking grate. Grill the tuna, uncovered and turning once using a metal spatula, and then continue to cook until the desired doneness, 4 to 5 minutes for rare or 6 to 7 minutes for medium-rare.
While the tuna is on the grill, place the watercress and parsley in a medium bowl. Drizzle half the vinaigrette over the greens and toss well. Divvy the greens among 4 individual plates.
Place one grilled tuna steak on each plate over the salad greens. Drizzle the remaining vinaigrette over the steaks and serve immediately.
This grilled tuna steak is a simple, quick, and delicious way to get fish into your diet. We used loin steaks and grilled them for a few minutes per side so the tuna was still rare on the inside. The vinaigrette is vibrant and fresh. The perfect meal for a hot summer night!