Name: Grilled Ahi Tuna with Lemony Labneh
Yield: 2
Ingredients: 1 c. labneh or full-fat Greek yogurt -; 1/3 c. finely chopped chives -; 2 cloves garlic, minced -; 2 tsp. lemon zest -; 1 tbsp. fresh lemon juice -; 1 1/2 tsp. kosher salt, divided -; 3 tbsp. extra-virgin olive oil, divided -; 1/4 tsp. freshly ground black pepper -; 2 (6-oz.) ahi tuna steaks, about 1 1/2"-thick -; 10 oz. broccolini or broccoli, tough stems trimmed -; 1/4 tsp. crushed red pepper -

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Ingredients for - Grilled Ahi Tuna with Lemony Labneh

1. 1 c. labneh or full-fat Greek yogurt -

2. 1/3 c. finely chopped chives -

3. 2 cloves garlic, minced -

4. 2 tsp. lemon zest -

5. 1 tbsp. fresh lemon juice -

6. 1 1/2 tsp. kosher salt, divided -

7. 3 tbsp. extra-virgin olive oil, divided -

8. 1/4 tsp. freshly ground black pepper -

9. 2 (6-oz.) ahi tuna steaks, about 1 1/2"-thick -

10. 10 oz. broccolini or broccoli, tough stems trimmed -

11. 1/4 tsp. crushed red pepper -

How to cook deliciously - Grilled Ahi Tuna with Lemony Labneh

1. Stage

In a small bowl, combine labneh, chives, garlic, lemon zest and juice, and 1/2 teaspoon salt.

2. Stage

Preheat grill to high heat. Season tuna steaks with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Grill no more than 2 minutes per side, until lightly charred but not cooked through.

3. Stage

In a large bowl, toss broccolini with 2 tbsp. olive oil, 1/2 teaspoon salt and crushed red pepper. Grill, turning occasionally, until lightly charred and tender, about 5 minutes.

4. Stage

To serve, spread a generous bed of labneh onto a plate, top with tuna steaks, and nestle broccolini next to it.