Grilling tuna is popular due to its mild flavor and firm texture. Ahi, yellowfin, and albacore tuna steaks are good choices. Marinating with lemon juice, olive oil, black pepper, tarragon, red pepper flakes, garlic, soy sauce, sesame oil, and ginger enhance the flavor. Grill for 2-4 minutes on each side and serve with complementary side dishes.
Tuna is an excellent choice when it comes to grilling fish. Its mild flavor and firm, steak-like texture are popular with people who aren’t necessarily passionate about seafood, and its compatibility with many different marinades, dressings, and side dishes offers plenty of preparation and serving alternatives. It’s worth making the effort to seek out the freshest tuna possible by shopping at specialty seafood stores whenever possible. Ahi, yellowfin, and albacore tuna steaks are three varieties that make good choices for grilling tuna. A delicious meal is ensured by following a few simple grilling tips.
There are a number of herbs, spices and marinades that can enhance the flavor when grilling tuna. Most chefs include lemon juice and olive oil as the two most basic ingredients in marinades. Other commonly used ingredients include black pepper, tarragon and red pepper flakes, garlic and soy sauce. Adding a little sesame oil and ginger can give it some Asian character, while sprinkling oregano into the marinade can give the tuna a hint of Italy.
After the tuna has been washed under running water, it should be patted dry with paper towels to absorb excess water. The marinade can be basted with a brush, or the tuna and marinade can be placed in a plastic bag and shaken to thoroughly coat the fish. Before grilling the tuna, it should be soaked in the marinade in the refrigerator for between two and eight hours, keeping the time shorter if using soy sauce to avoid a strong flavor. Also note that any acid used, such as lemon juice, will start to cook the tuna, so a shorter timetable should be used for more acidic marinades.
After the appropriate amount of marinating time, the grill should be prepared by running the grill extremely hot. When using a gas grill, the burner should be in its hottest position and the grill lid closed to maximize heat. If using a charcoal grill, the charcoal should be stacked in a chimney shape to focus the heat on the area of the grill used to grill the tuna. Oil the heated grate or rub it with a piece of raw potato to prevent sticking. Depending on the thickness of the steaks and personal preferences, the tuna should be grilled for two to four minutes on each side.
Placing the steaks at an angle to the rack, then repositioning them at an opposite angle as they cook, creates a nice cross-hatch pattern on the fish. When grilling tuna, many chefs prefer a relatively rare steak. Avoiding overcooking will bring out the natural, delicate flavor of the tuna and serve it at room temperature. Complementary side dishes include rice, baked potatoes, fresh green salads, and a host of different vegetables. By making an extra marinade, the vegetables can also be grilled using the additional liquid; never reuse any marinade that raw fish, poultry or meat was in as it could potentially cause food poisoning.
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