When is grilled tuna done

Use paper towels to dab along the fish, soaking up any liquid on all sides. This process keeps the liquid from causing flare-ups on the grill and allows you to get a good sear on the outside. You can then add a little olive oil or vegetable oil, salt, and pepper to your tuna steaks.

Now is the time to also add any other spices you prefer on your tuna, like a sprinkle of fresh thyme, fresh ginger, or a splash of lemon. Mix the spices together in a small bowl before adding them to the tuna to ensure that you get an even covering.

Adding olive oil or vegetable to the fish allows the spices and herbs to stick to the surface better. Now, heat the grill to medium-high. You can check the temperature by hovering your hand over the grates safely away from flames! You should feel intense heat right above the grates.

Either way, though, you can follow the same process to sear the tuna. Place the tuna steaks over the hottest part of the grill. Leave that side down for minutes until browned and crispy. Deb Constantineau. I was pleasantly surprised at how much flavor the lime juice added. I added some garlic and pepper to the olive oil marinade.

Rating: 4 stars. Liked this better than another recipe I tried the same night. Used a mixture of green and black crushed peppercorns. Husband overcooked the fish; still edible but not as enjoyable. All Reviews for Grilled Tuna. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

All Reviews. Back to Recipe Review this recipe. Add Photo. What did you think about this recipe? Did you make any changes or notes?

Thanks for adding your feedback. Close this dialog window Successfully saved. You saved Grilled Tuna to your Favorites. Good tuna, when dark in color will still have more of a reddish hue.

But getting it to consumers while it still looks fresh is difficult. Tuna quickly turns an unappetizing brown or chocolate, as it is called in the industry , whether it is fresh or conventionally frozen and thawed.

Carbon monoxide, a gas that is also a component of wood smoke, prevents the flesh from discoloring. The site also says that tuna salad does not freeze well. Instructions: Grill from frozen Place the steaks on kitchen foil in the base of the grill pan and brush both sides with a little olive oil. Place under a pre-heated grill for 20 minutes. Turn once halfway through cooking. While your grill is preheating, you can prep your fish.

It's important to dry the fish well on both sides, using paper towels—minimizing surface moisture helps speed the searing process along and reduces the chances of the tuna sticking to the grill. To that end, I also like to lightly rub the dried steaks with a neutral oil like canola or vegetable oil. It's just one more bit of insurance against sticking. Salt draws moisture out of proteins like fish and other meats, so I make sure to sprinkle it on the tuna at the last second.

After we've made sure to dry the surface of the fish well, the last thing we want to do is get it wet again before putting it on the grill. Set the tuna steaks over the coals. Your goal here is to get a sear on the exterior as quickly as possibly, while minimizing how much heat penetrates to the center. Even with all of the preparations we've made, the fish will still likely stick to the grill grate at first, so do your best to refrain from attempting to lift or move the steaks prematurely.

They should release on their own once they've browned well. If the fish has adhered to the grill grate at all, the best way to release it isn't to try to force a metal spatula underneath.

Instead, slide a thin metal tool, like the tines of a carving fork, large culinary tweezers, or even the spatula blade itself, down between the grill grates and under the fish. Then gently lift from below, being careful not to force it if it's stuck on tight. Because of how rare I think grilled fresh tuna should be served, I don't bother with thermometers.

There's nothing to measure: Just sear both sides and then pull it off the grill right away. Still, I understand that people want a little more guidance than just that. What I recommend is to watch the edges of the tuna steak. Tuna is remarkable among fish in that its color change from raw to cooked is so dramatic.

Raw tuna is a deep, dark purple-red hue, but once heat touches it, it comes a light beige. By observing the sides of the steak you can get a sense of just how far the heat is reaching into it. Just keep in mind that because heat will swirl up and around each steak, the exterior edge will still cook more quickly than the interior, so it'll begin to shift towards beige before the inside does.