Charred Honey-Thyme Tuna Steaks with Zesty Vinaigrette

1. Prepare the Grill

Prepare your grill by opening the bottom vent if using a charcoal grill or turning all burners to high if using a gas grill. For charcoal grills, you'll need about 5 minutes to get the coals hot, while gas grills require around 15 minutes.

2. Clean and Oil the Grate

While the grill is heating, clean and oil the grate using well-oiled paper towels. This process, repeated five to ten times, will create a non-stick surface and prevent your fish from sticking.

3. Prepare the Vinaigrette

In a medium bowl, whisk together the red wine vinegar, fresh thyme, Dijon mustard, honey, salt, and black pepper. Once these ingredients are well combined, slowly drizzle in the olive oil while continuing to whisk until the vinaigrette is emulsified. Reserve three-quarters of a cup of this mixture for cooking, setting the rest aside for serving.

4. Prepare the Tuna Steaks

Pat each tuna steak dry with paper towels to remove any excess moisture. Brush the steaks generously with the reserved vinaigrette and season them with salt and black pepper.

5. Grill the Tuna Steaks

Place the tuna steaks on the grill, cooking them covered if you're using a gas grill, or on the hot side if using a charcoal grill. Let them cook for about 1 to 3 minutes until grill marks form and the bottom of the steaks become opaque. Flip the steaks and cook for an additional 1.5 minutes for rare (110°F) or up to 3 minutes for medium-rare (125°F).

6. Serve

Once done, serve the tuna steaks immediately, passing the reserved vinaigrette on the side for drizzling.