Charcoal-Grilled Tuna Steaks with Red Wine Vinegar and Mustard Vinaigrette
Why This Recipe Works
For a tuna steak recipe that turned out fish with an intense smoky char and a tender interior, we started by covering the grates with aluminum foil to superheat them. We moistened the tuna’s flesh with a vinaigrette to promote browning and allow the oil to penetrate the meat of the tuna steaks. And instead of using sugar in our vinaigrette, we used honey. Both promote browning, but honey does it faster.