Grilled Mediterranean Tuna Steak

In a shallow bowl or medium-sized casserole dish, whisk the olive oil, lemon juice, garlic cloves, kosher salt, and pepper to make a marinade for the tuna. Place the tuna in the marinade and flip it once or twice so both sides are coated. Set aside in the refrigerator to marinate for 20 minutes or up to an hour. 

In a medium sized mixing bowl, add the cherry tomatoes, kalamata olives, sliced shallots, olive oil, lemon juice, fresh oregano, and fresh basil. Stir to mix everything together.

Season the salad with red pepper flakes, salt, and pepper. Stir to incorporate.

Preheat your grill to medium-high heat. Let the grill preheat for about 10 minutes, until it’s hot.

Carefully place the tuna steak on the grill grates, letting any extra marinade drip off before placing it over the grill. As you’re placing the steaks on the grates, watch out for any flare ups from the grill’s flames as the steak hits the grates. Close the lid to seal in the heat. For a medium-rare cook on the tuna, sear it for about 3-5 minutes on the first side, depending on the thickness of the steak and your preferred doneness. Use a heat-safe spatula to carefully flip the tuna steak and sear on the second side for another 3-4 minutes. 

Remove the tuna from the grill onto a plate or tray.

Use a very sharp, serrated knife to slice the tuna steak. Slice the tuna steak across the grain. Arrange the tuna slices on a plate and sprinkle with a small pinch of flaky sea salt. Serve the tomato and olive salad on the side and enjoy.