Have you ever wondered how those gourmet restaurants can offer a fantastic plate of grilled tuna steaks every time? Well, the answer isn’t as simple as it seems. Still, you can do the same with a bit of patience and an open mind as well. So why not give it a try?
Besides, you need to know the right way to grill tuna steaks you ever plan to. Tuna is quite expensive and happens to be a heavily regulated fish. So, you don’t want to ruin the steaks with poor grilling techniques. So, pay close attention to these instructions.
Choosing Tuna Steaks
The first factor to consider when buying tuna steaks is whether the ones offered for sale are permitted. And one reason is that tuna is on the list of sea creatures under conservative protection. As such, eating certain species is considered a violation in some areas, so you want to make sure your choice is well within those permitted by law.
Sushi or Sashimi-Grade
You also want to make sure the tuna steaks you’re buying are safe to eat raw. This option is vital because tuna steaks are best done on the grill, with the center still rare. As such, only purchase the steaks from fishmongers you can trust for optimum freshness and processing.
Tuna steaks tend to dry out quickly when cooked, so you’ll want something thick for grilling. So, find steaks around one-and-a-quarter to two inches of thickness. This way, the high heat will give the sides a good sear, but keep a good amount of the center minimally cooked.
Grilling Tuna Steaks
When cooking tuna steaks on the grill, don’t assume it’s like every other food you cook on an open flame. Grilled tuna needs specific techniques you must follow; otherwise, you’ll ruin the recipe. So, follow these steps;
Prepare the Grill
The rack of the grill must be brushed clean before any cooking is done. Not only is cooking on a gunky unhealthy, but it also causes food to stick to the grates. Once the rack is cleaned, it should be greased with cooking oil. Next, set the grill to very high heat since you’ll want the tuna steaks to sear quickly.
Prepare the Tuna Steaks
Dry the tuna steaks with paper towels before you grill them. Any extra moisture will cause the searing to take longer, and the steaks will end up being cooked through. To ensure the searing is faster, you can also drizzle and rub someolive oil on the steaks after drying them.
Cook the Tuna Steaks
Place the tuna steaks on the rack and let them sear till the edges change color. You’ll notice a shift from the raw purplish red to light beige. The goal is to brown both sides without cooking the center, so keep this in mind. Once it’s ready, you can let it cool before you serve, with a drizzle of olive oil and sprinkles of pepper and salt.Print
- Two 6-ounce who tuna steaks
- Black pepper, freshly ground
- Kosher salt
- Set your grill to the hottest temperature. While the grill heats, dry the tuna steaks with paper towels and rub some pepper and salt on them. If you’re using frozen steaks, be sure to thaw at room temperature for 30 minutes before you begin.
- Cook the tuna steaks on the grill for about 30 to 60 seconds on each side. You want the sides to attain a light beige or brown, with an internal temperature of 115F.
- Set the tuna down, allow them to cool, and serve sliced against the grain with more pepper and salt if you want. You can also drizzle olive oil on top of the slices. Let the portions be almost half-inch thick.
Another amazing grilled tuna steak recipe can be viewed here.