Grilled Tuna

Published May 1, 1998.

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 produced remarkably moist grilled fish.

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 produced remarkably moist grilled fish.

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Serves 4

It is difficult to avoid cooking tuna steaks thinner than 3/4-inch to medium because the interior cooks almost as quickly as the surface. For 3/4-inch steaks, follow steps 1-3; for 1 to 1 1/2 inch tuna steaks, use variation described in steps 4 - 6. Piquant sauces and fresh salsas are natural partners for either thin or thick grilled tuna steaks (see related recipes for suggestions).

Ingredients

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