Join me on a culinary adventure at a Middle Eastern restaurant in Columbus, Ohio. Firstly, the grilled ahi tuna with lemony labneh is a dish that lingers on my taste buds to this day. Moreover, the vibrant atmosphere of the restaurant made the experience even more special. Lastly, to top it off, the server shared a secret family recipe for the labneh! Therefore, keep reading to savor the memories and flavors of this unforgettable evening with me!
It was a warm summer evening in Columbus. Ohio, My parents and I decided to have dinner at a Middle Eastern restaurant. We had heard great things about the restaurant’s grilled ahi tuna with lemony labneh, and we were eager to try it. As we sat down at our table, we noticed that the restaurant was bustling with activity. Additionally, the aromas of Middle Eastern spices filled the air.
Our server for the evening was a young Iraqi guy who greeted us warmly and took our order. As we waited for our food to arrive, we sipped on glasses of chilled white wine. We also took in the vibrant atmosphere of the restaurant. The decor was a fusion of Middle Eastern and modern styles. Colorful lanterns hung from the ceiling and sleek leather chairs at every table.
When our food arrived, we were not disappointed. The grilled ahi tuna was cooked to perfection, with a crispy exterior and tender, flaky flesh inside. The lemony labneh was a perfect complement to the fish, with its tangy, creamy texture and bright citrus flavors.
While we were enjoying our meal, one of the customers at a nearby table accidentally broke a plate. The sound of the shattering plate echoed through the restaurant, and everyone turned to see what had happened. Our server quickly rushed over to the table to clean up the broken pieces. In addition, he offered the customers a replacement plate.
Despite the momentary disturbance, the atmosphere in the restaurant remained upbeat and lively. The customers continued chatting and laughing, and the aroma of the spices and grilled meats continued to fill the air.
As we finished our meal, I decided to ask our server for the recipe for the lemony labneh. I had always been a fan of Middle Eastern cuisine, and I was curious to learn how to make the creamy, tangy sauce myself. To my surprise, the server agreed to share the recipe with me.
To make this dish, They used 2 ahi tuna steaks, each weighing 6 ounces and approximately 1 1/2 inches in thickness. For the lemony labneh, they used 1 cup labneh/Greek yogurt, full-fat, 2 cloves of minced garlic, 2 tsp lemon zest, 1 tsp kosher salt, and ¼ tsp freshly ground black pepper.
For the broccolini, they took 10 oz. broccolini/broccoli stems trimmed, 2 tbsp extra-virgin olive oil, 1/4 tsp. crushed red pepper, 1 tbsp. lemon juice, and a pinch of salt.
To prepare the dish, first, they preheated the grill or grill pan to high heat. Brushed the tuna steaks with olive oil and seasoned them with salt and pepper. Grilled the steaks for about 3-4 minutes on each side until they were cooked to the desired doneness.
Meanwhile, they prepared the lemony labneh by combining the labneh, minced garlic, lemon zest, kosher salt, and black pepper in a bowl. Mixed well and set aside.
For the broccolini, they heated the olive oil in a large skillet over medium-high heat. Added the broccolini, crushed red pepper, and a pinch of salt. Cooked for about 3-4 minutes, stirring occasionally until the broccolini was tender and slightly charred. Finally, they added the lemon juice and tossed it to coat.
This dish is perfect for a summer evening dinner party or a special occasion with friends and family. You can serve it with a side of roasted sweet potatoes, grilled vegetables, or a refreshing salad to complete the meal. So, go ahead and impress your guests with this mouth-watering grilled ahi tuna with lemony labneh recipe that is sure to be a hit!
This is how I create the grilled ahi tuna with lemony labneh at home.
Ingredients:
- 2 ahi tuna steaks, each weighing 6 ounces and approximately 1 1/2 inches in thickness
- 1/3 cup of finely chopped chives
- 2 cloves of minced garlic
- 2 tsp lemon zest.
- 10 oz. broccolini/broccoli stems trimmed.
- 2 tbsp extra-virgin olive oil
- 1/4 tsp. crushed red pepper
- 1 tbsp. lemon juice
- 1 cup labneh/Greek yogurt, full-fat.
- 1 tsp. kosher salt
- ¼ tsp. black pepper, freshly ground
How to create grilled ahi tuna with lemony labneh?
- In the small bowl, mix together chives, lemon zest, garlic, labneh, juice, and salt. Be sure to incorporate all these ingredients for an optimal flavor.
- Season tuna steaks with olive oil, salt, and black pepper. Preheat the grill to high heat then BBQ for no more than 2 minutes per side or until lightly charred but still rare.
- In a large bowl, combine broccolini with some olive oil, salt, and crushed red pepper. Toss everything together until it is evenly coated. Grill for 5 minutes or until tender and lightly charred – flipping occasionally.
- Arrange the broccolini on a plate, top it with the tuna steaks, and generously spread the labneh mixture.
Spice up your usual tuna and broccolini dish with these three unique twists, including adding extra spices, changing up the labneh mixture, or serving it over flavorful rice with toasted nuts or seeds.
Add some spice: Instead of just adding crushed red pepper to the broccolini, add some additional spices like cumin or paprika to the seasoning mix. You can also add a spicy sauce to the dish, like a harissa or chili sauce, to give it an extra kick.
Change up the labneh mixture: While the labneh mixture in the original recipe is delicious, you can try swapping out some of the ingredients to create a different flavor profile. For example, you could add some chopped fresh mint or cilantro to the mixture, or try using lime juice instead of lemon juice.
Serve it over rice: Instead of serving the dish with just the labneh, tuna, and broccolini, try serving it over a bed of rice. You can cook the rice in chicken or vegetable broth to give it extra flavor, and you can also add some toasted nuts or seeds, like sesame or sunflower seeds, for added texture. This will make the dish more filling and give it a different flavor profile.
Thank you for joining me on this unforgettable culinary adventure. The star of the show that evening was undoubtedly the grilled ahi tuna with lemony labneh. I hope that my experience has inspired you to seek out new flavors and try something new, whether it’s at a local restaurant or in your own kitchen. Food has the power to bring people together and create lasting memories, so don’t be afraid to explore and savor every bite. Bon appetit!
