How to Cook Tuna Steaks on the Grill

how to cook tuna steaks on the grill

Tuna cooks quickly, so it’s important to grill each side only long enough for a crisp sear. You can tell if the tuna is done by its color – it will be deep purple when raw, and will turn to a beige or light yellow when cooked.

Choose a marinade that complements the flavor of the tuna. Garlic and herb marinades are popular choices, as are tangy sauces with ingredients like honey and mustard.

Sear the Tuna

Tuna is lean and prone to dryness, so it needs a good sear. Choose a quality piece of ahi or yellowfin tuna that’s at least 1 inch thick. A steak this size will still be rare in the center when you take it off the grill and onto a plate.

While your grill heats, dry the fish with paper towels on both sides. Minimizing surface moisture helps speed up the searing process and prevents the tuna from sticking to your grill grate. If your grill has a rougher surface, coat it with vegetable oil or olive oil before preheating to reduce the chances of your fish sticking.

When the grill is hot, season the tuna with salt and pepper on both sides. Add additional spices to taste if you like: thyme, fresh ginger or a pinch of cayenne pepper are good choices. A small amount of zero sugar honey can add a hint of sweetness to the fish, too.

Place each crusted tuna steak on a piece of Reynolds Wrap(r) Non-Stick Foil. Carefully lift the foil and grill the tuna for 3 minutes on each side, or until the fish is cooked to your desired doneness and flakes easily with a fork. Remove the steaks from the grill and serve with a drizzle of herb compound butter on top, if you’d like.

Cook the Tuna

You can cook tuna steaks on the grill at high heat, which helps prevent sticking and ensures that they brown well. The high temperature also allows the fish to be cooked through quickly and retains its moisture. However, the high heat means that it’s easy to overcook the tuna, so it is important to keep a close eye on it and use a meat thermometer or a visual gauge (via New York Times Cooking).

It’s a good idea to marinate your tuna before you grill it. The extra flavor of the marinade will enhance the taste and help to keep the steaks moist and tender. Some common tuna marinades include soy sauce, lemon juice, olive oil, minced garlic, and a pinch of salt and pepper. Some recipes also call for other herbs and spices, such as cayenne, paprika, cumin, or coriander.

Once you’ve finished marinating your steaks, preheat your grill before placing them on it. Make sure the grill is hot enough by hovering your hand over the grates (safely, and away from flames!) for a few seconds.

Place the seasoned steaks on the grill and cook them for 2-3 minutes per side. The steaks should be seared on the outside and still pink in the center when you remove them from the grill. Let the steaks rest for a few minutes before you slice them, which will help them redistribute their juices and firm up a little making them easier to cut into.

Keep the Tuna Warm

Tuna is an excellent alternative to beef or chicken, offering delicious flavor and a wealth of omega-3 fatty acids. You can enjoy it as a grilled steak or add it to your favorite salads and pasta dishes. You’ll want to avoid overcooking this delicate fish, however, which will dry it out and make it tough. For the best texture, you should aim for a rare to medium doneness.

Start with a fresh piece of tuna loin and ask your local butcher to cut it into steaks for you. The thicker the steak, the better it will cook on the grill. Thinner cuts may break apart or become overcooked before reaching your desired doneness.

You’ll need to preheat your grill or heavy pan before you begin cooking. It’s important that the tuna is at room temperature when you begin grilling, as it will only be cooked for a few minutes on each side. If you refrigerated the steaks beforehand, they would overcook before you finished cooking them.

Lightly oil the grill grates before placing the tuna on them. A clean grill will help the steaks not stick to it as they cook. You can use a pair of tongs and a paper towel dipped in oil to wipe the grill grates. Once you have the grill ready, begin grilling the tuna steaks over high heat. Keep your eye on them and monitor the internal temperature of each steak using a Thermapen as you cook it.

Serve the Tuna

One of the throwback ’90s dishes that never went out of style, seared tuna is a simple restaurant dish that can be easily replicated at home. A quick sear on a hot grill is all it takes to turn tuna steaks into a delicious dinner.

Start by making sure you have a quality piece of tuna, ideally from a sustainable source. Then, remove the fish from the refrigerator and pat it dry with paper towels to minimize moisture. Drying the fish helps it to sear quickly, and also reduces the chance of sticking to the grill grate.

Next, preheat your grill and prepare the marinade for the tuna. Since tuna is so lean it can easily dry out on the grill, especially if cooked beyond medium rare (one of the reasons I prefer to serve tuna raw). This recipe uses a mild marinade that includes a variety of herbs and spices to flavor the fish as well as help it retain its juices. The amount of acid in this marinade will actually begin to cook the fish before it hits the heat of the grill, similar to how ceviche cures fish by soaking it in lemon juice.

To make the marinade, mix all the ingredients together and whisk until fully combined. Drizzle the tuna with a little olive or vegetable oil to coat both sides, then season with salt and pepper. If desired, sprinkle the tuna with a light dusting of coarsely ground black pepper to add a hint of spiciness.

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