Charcoal-Grilled Tuna Steaks with Charmoula Vinaigrette
Ideally, grilled tuna should combine a hot, smoky, charred exterior with a cool, rare, sashimi-like center. So how do you make fish that’s both very hot and very cool?
Ideally, grilled tuna should combine a hot, smoky, charred exterior with a cool, rare, sashimi-like center. So how do you make fish that’s both very hot and very cool?
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