Grilled Ahi Tuna with Lemony Labneh

Labneh is a Middle Eastern strained yogurt that’s creamy, tangy, and thicker than Greek yogurt (although in a cinch, the perfect substitute—just make sure it’s the full-fat version). It’s rich and luscious, so it takes kindly to basically anything grilled and charred, like ahi tuna and broccolini.  

The lemony labneh can be made a day ahead, though the lemon will mellow. If that’s the case, add more lemon juice to taste right before serving.  

Tuna has a delicate texture that is better off cooked until rare (or medium-rare, if you must). On a very hot grill, it’ll take less than 2 minutes per side. As it grills, do not lift or shift it around. Use a sturdy spatula to help gently lift and flip it just once. 

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