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National gourmet coffee day was last month. It made me start thinking about my coffee crusted ahi and decided to play around with the idea. Crusted with lemon pepper and coffee grounds, seared and topped with a fresh relish. It came out really good.
Give it a try – I think you’ll like it!
Prepping the Ahi
This will be the very first thing you do. It’s going to have to chill.
Whisk the lemon pepper, coffee grounds and 1/2 teaspoon sea salt.
Roll the ahi steaks in the mixture and coat on all sides.
Place in a single layer, cover and refrigerate at least 30 min.
Making the relish
Place the onion, tomatoes and capers in a large bowl. Gently stir.
In another small bowl, whisk the lemon juice, 1/8 teaspoon salt with 4 turns of fresh cracked pepper.
Pour the mixture over the vegetables and gently stir. Set aside and let rest at least 30 minutes. Letting it sit for a bit allows the flavors to meld and compliment each other.
Cooking the steaks and serving
Heat a heavy grill pan on medium high to high heat. Brush on the oil. This is why grapeseed oil is used. It can tolerate high heats before it starts to smoke.
When the oil is hot, gently lay the steaks on the grill.
Cook for about 2 to 3 minutes on each side. To make it rare, the internal temperature should be 90 to 100; medium rare, 130 degrees.
Remove the steaks from the heat to a warm plate. Allow to rest for about 5 minutes.
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Top each steak with 1/4 of the relish, then drizzle it all with white truffle oil. Truffle oil is pretty expensive at the grocery store. I ordered mine from Amazon
Serve with orzo or rice.
Crusted with lemon pepper and coffee, then seared to desired doneness. A fresh onion and tomato relish tops it off.
- 4 1" thick ahi steaks
- 2 Tablespoons used coffee grounds
- 2 teaspoon lemon pepper
- 1/2 teaspoon kosher salt
- 1/2 cup sweet onion, chopped (Like walla walla or vidalia)
- 1/2 cup tomatoes, chopped
- 1 Tablespoon capers
- 1 Tablespoon fresh lemon juice
- 4 turns fresh cracked pepper - medium grind
- 1/8 teaspoon sea salt
- drizzle white truffle oil
-
This will be the very first thing you do. It's going to have to chill.
Whisk the lemon pepper, coffee grounds and 1/2 teaspoon sea salt.
-
Roll the steaks in the mixture and coat on all sides.
-
Place in a single layer, cover and refrigerate at least 30 min.
-
Place the onion, tomatoes and capers in a large bowl.
-
In another small bowl, whisk the lemon juice, 1/8 teaspoon salt with 4 turns of fresh cracked pepper.
-
Pour the mixture over the vegetables and gently stir. Set aside and let rest at least 30 minutes.
-
Heat a heavy grill pan on medium high to high heat. Brush on the oil. This is why grapeseed oil is used. It can tolerate high heats before it starts to smoke.
-
When the oil is hot, gently lay the steaks on the grill.
-
Cook for about 2 to 3 minutes on each side. To make it rare, the internal temperature should be 90 to 100; medium rare, 130 degrees.
-
Remove the steaks from the heat to a warm plate. Allow to rest for about 5 minutes.
-
Top each steak with 1/4 of the relish, then drizzle it all with white truffle oil.
This dish goes great with rice or orzo!
© Copyright 2024 The Lazy Gastronome
© Copyright 2024 The Lazy Gastronome
Helen, never in a million years would I have thought to use coffee on a tuna steak. I will definitely need to try it.
It really came out good. Let me know how you like it.
I’ve always wanted to know how to grill a tuna steak. So glad I found your recipe. It’s delicious
As a coffee lover, I have to try this crust! Sounds delicious!
This looks special. I definitely find it an interesting recipe. Too bad we don’t have Ahi steaks around here. Maybe I can prepare it with something else.
The fish came out perfectly, and the coffee crust was truly inspired.
The sweet onion and tomato relish made this dish perfectly – such a great, fresh flavour.
Delicious!