Seared Tuna Steaks with Lemon-Garlic Aioli and Toasted Country Bread

1. Prepare the Aïoli

Thin the aïoli with a bit of water until it reaches a smooth, pourable consistency. The aïoli should flow easily from a spoon but still remain thick enough to coat the tuna.

2. Brush Bread with Olive Oil

Brush the slices of country-style bread with olive oil. Prepping the bread this way ensures it will toast nicely on the grill, achieving a golden, crispy texture.

3. Prepare the Grill

Prepare your grill for cooking by heating up hot coals and cleaning the grill grates. This ensures even cooking and prevents sticking.

4. Season Tuna Steaks

Brush the tuna steaks with olive oil, then season them generously with salt and freshly ground black pepper. The olive oil helps prevent the tuna from sticking to the grill, while the salt and pepper enhance its natural flavors.

5. Grill Tuna Steaks

When the grill is ready, place the tuna steaks on the hot grates. Grill them for about 3 minutes on each side. Tuna is best served rare, so aim to keep the center red and avoid overcooking to prevent dryness.

6. Toast the Bread

Once the tuna is seared to your liking, remove it from the grill and keep it warm on a plate. Put the prepared bread slices on the grill and toast them until they are nicely browned and crisp. This should take just a couple of minutes.

7. Serve

To serve, place the seared tuna steaks on plates and generously spoon the lemon-garlic aïoli over the top. Add the toasted bread slices to each plate and include lemon wedges on the side for a fresh, zesty touch.