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Tuna steaks are a healthy alternative to red meat and can be prepared in various ways. Freshness is crucial, and it’s best to buy from a reputable seafood market. Tuna steaks can be marinated, grilled, or seared and served with various sides.
Healthy eaters who avoid, rather than chew, red meat can still have their steak and eat it even if it’s a tuna steak! Tuna steaks, unlike tenderloins, are thick, meaty cuts that can be purchased at most grocery stores and are grilled, seared, or broiled. There are 1,001 ways to prepare tuna steak; in truth, the cook is limited only by his imagination, what’s in the fridge and how deep his pockets are.
People with access to the sea may find that cutting their own tuna steaks saves money. It’s not hard to do, but anyone who doesn’t have a shore within walking distance will no doubt find that it’s easier to find pre-cut tuna steaks than it is to find a whole tuna and cut up the steaks to save a buck or two. The most important thing to remember, however, is that tuna steaks that are less than fresh will make for inferior and possibly dangerous meals.
One of the easiest ways to create a memorable tuna dinner starts with steaks cooked in the oven or grilled over apple or cedar wood. Served with avocado slices, mango salsa and a lightly dressed salad, the meal is wholesome and satisfying. Cooks who feel guilty unless they cut, pour, and stir things up will find that these fishy steaks are happy to swim in one of several marinades before heading off to the grill. Olive oil and fruit-scented vinegar, along with a tablespoon or two (15-30 grams) of minced garlic is one way to go. For an Asian twist, orange juice, soy sauce and sesame oil mixed with minced ginger and garlic will bring diners to their knees in gratitude.
Tuna steaks are both workhorses and superstars. Topping them with dried, chopped herbs such as rosemary, basil, oregano, or a combination, then frying them briefly, will result in steaks that can be served as thinly sliced steak or carpaccio and dipped in a bed of salad greens. Tuna steak encrusted in crushed ginger and sesame seeds before grilling will bring even the shyest mermaid to the table.
Home cooks who don’t live by the sea are strongly encouraged to hunt down a seafood market where freshness is assured. Shady vendors have been known to maintain the deep red hue of the sunset that reveals a tuna’s freshness by exposing the meat to carbon dioxide. It’s not good for diners, but it keeps the meat of the fish good.
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