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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.
Recipe by Daniel Gritzer
Recipe FROM:
https://www.seriouseats.com
Uncle Dirty Dave's Kitchen
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