Grilled Tuna
Source: Adapted from Cooks Illustrated 5/1998
It is difficult to avoid cooking tuna steaks thinner than 3/4-inch to medium because the interior cooks almost as quickly as the surface. For 3/4-inch steaks, follow steps 1-3; for 1 to 1 1/2 inch tuna steaks, use variation described in steps 4 - 6. Piquant sauces and fresh salsas are natural partners for either thin or thick grilled tuna steaks

4 tuna steaks (about 8 ounces each)
3 T extra-virgin olive oil
table salt and ground black pepper

1. For 3/4-inch Tuna Steaks: Place tuna and oil in gallon-sized zipper-lock plastic bag; seal bag and refrigerate until fish has marinated fully, at least 1 and up to 24 hours.
2. Preheat grill.
3. Remove tuna from bag; season both sides of each steak with salt and pepper. Grill over direct heat until well seared and grill marks appear, about 1 1/2 minutes. Flip steaks over and grill on second side until fish is cooked to medium (opaque throughout, yet translucent at very center when checked with point of paring knife), 1 to 1 1/2 minutes longer. Serve immediately.

4. For 1- to 1 1/2-inch Tuna Steaks: Whereas thinner tuna steaks cook to medium before you know it, thicker 1- to 1 1/2-inch steaks can easily be cooked to rare or medium-rare. In addition, you need only to brush thick steaks with olive oil rather than to marinate them, because they are less likely to dry out during cooking.
5. Preheat grill.
6. Brush both sides of each tuna steak with olive oil and season with salt and pepper. Grill steaks 2 1/2 minutes on first side and 2 1/2 to 3 1/2 minutes on second side for rare (opaque near surfaces and still red and translucent at center when checked with point of paring knife) or 2 1/2 to 3 minutes on first side and 3 to 4 minutes on second side for medium-rare (just opaque throughout, yet still pink at very center when checked with point of paring knife); serve immediately.
Serves 4


Sauces to serve with grilled tuna steaks:

Choice of Wasabi Sauces

Peach Relish (adapted from Cooks.com)
1 red pepper, seeded, sliced in strips
6 firm ripe nectarine or peaches, chopped or sliced
1 med. red onion, chopped or sliced
1 tsp. minced garlic
1/4 cup fresh basil
1/4 cup red wine vinegar
1/4 cup fresh orange juice
2 T lime juice
1/4 cup olive oil

Combine ingredients, keep chilled until ready to serve.

Back to Cindy's Recipes - Home Page