• 30 Minute Meals - 10

    From Dave Drum@1:3634/12 to All on Thu Aug 15 09:53:00 2024
    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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