MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Grilled Tuna Steaks
Categories: Five, Seafood
Yield: 4 servings
4 Tuna steaks; 8 oz (225 g) ea
- 2" thick
Neutral oil; for oiling the
- steaks
Salt & fresh ground pepper
Light one chimney full of charcoal. When all the
charcoal is lit and covered with gray ash, pour out and
spread coals evenly over half of coal grate.
Alternatively, set all the burners of a gas grill to
high heat. Set cooking grate in place, cover grill, and
allow to preheat for 5 minutes. Clean and oil grilling
grate.
Dry tuna steaks well with paper towels and lightly brush
them all over with oil.
Just before cooking, season tuna steaks all over with
salt and, if desired, pepper. Then set over hot side of
grill. Cook tuna until first side is well-seared and the
fish releases from the grill grate, 1 to 2 minutes. If
the fish sticks, try to gently lift it from below using
a thin metal spatula or the tines of a carving fork
inserted down between the grill grates. Turn fish and
repeat on second side.
For an ideal doneness of rare, cook the fish long enough
to sear each side, and no longer. You should be able to
watch the heat penetrate the fish from each side because
tuna changes color so dramatically, from a deep purple
when raw to a beige when cooked. Use the side of the
fish to gauge doneness: if you want it very rare in the
center, the sides of the steaks should still look
purple, with the color of the cooked fish just starting
to creep in from above and below. If you want it a
little more done, let the cooked color creep up a bit
more from both sides. We don't recommend cooking tuna
steaks beyond medium-rare.
By Daniel Gritzer
MAKES: 4 servings
RECIPE FROM: https://www.seriouseats.com
Uncle Dirty Dave's Kitchen
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