Grilled Tuna
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Appears in Cook's Illustrated May/June 1998
Cook it well past rare, if you like--an hour's soak in extra-virgin olive oil takes the tough out of tuna.
WHY THIS RECIPE WORKS
For the best grilled tuna recipe, one that produced tuna steaks beautifully seared on the outside and moist and tender on the inside, we turned to olive oil. We discovered that marinating the fish in extra-virgin olive for at least an hour ...