Charcoal-Grilled Tuna Steaks with Soy-Ginger Vinaigrette

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Appears in Cook's Illustrated May/June 2010

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?

Charcoal-Grilled Tuna Steaks with Soy-Ginger Vinaigrette

SERVES 6

TIME 55 minutes

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