Grilled tuna steaks
Votes: 70
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Beautiful, fresh tuna steaks require proper cooking to fully appreciate the flavor and texture of this "veal of the sea," as chefs call this fish. Thick tuna steaks are seared for just a couple of minutes on each side and removed from the heat before the center becomes dry, as this fish is quite lean. Tuna steaks are best cooked on a well-heated grill or in a grill pan, where they brown in just minutes. Make sure you get very fresh pieces, as they will be rare inside after grilling—this is the perfect doneness for tuna.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 fresh tuna steaks, 2.5 cm thick (about 1.8 kg)
- Olive oil
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Cooking the dish according to the recipe:
- To fry the tunaPreheat a charcoal grill or grill pan to high heat. Brush the fish with olive oil and season with salt and black pepper.
- Fry the tuna steaks for 2-2.5 minutes on each side. The center should remain raw, like sushi, otherwise the tuna will be tough and dry. Let rest for 5-10 minutes and serve.
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