07.19.07
Grilled tuna
I made this a few months ago, when we had Jen’s core team over for dinner. The seared exterior and deep red interior are quite beautiful, but I’ve finally realized that I am not a huge tuna fan - I much prefer salmon. This was served with sauce consisting of soy sauce, ginger and scallions.
Gas-Grilled Tuna Steaks
From Cooks’ Illustrated’s Grilling book
2 tuna steaks, about 1 1/2 inches thick (about 1 pound each)
2 tablespoons extra-virgin olive oil
Salt and ground black pepper
Vegetable oil fro the cooking grate
1. Turn on all the burners to high, close the lid, and heat the grill until very hot, about 15 minutes. Use a grill brush to scrape the cooking grate clean. Leave the burners on high.
2. Cut the tuna steaks in half to make four equal pieces. Brush the tuna with the olive oil and sprinkle generously with salt and pepper.
3. Lightly dip a small wad of of paper towels in vegetable oil; holding the wad with long-handled tongs, wipe the cooking grate.
4. Grill the tuna, covered and turning once (using a metal spatula), to the desired doneness, 5-6 minutes for rare or 7 to 8 minutes for medium-rare. Serve immediately.
Dan Smith said,
July 24, 2007 at 9:06 pm
I am trying this one on Friday! I’ll be changing it up a bit and using a concentrated soy and ponzu sauce and wasabi whipped cream. I’ll let you know how it goes.
wingerz said,
July 27, 2007 at 8:38 am
That sounds incredibly good, especially the wasabi whipped cream. Send the recipe along too!