Here's how to get that perfectly rare center complete with a kiss of heat on each side.
Properly preparing the grill by cleaning and oiling the grill grate reduces the chances the fish will stick.Using thick tuna steaks makes it easy to leave the center rare.
*This is a concern with most edible creatures from the sea, but many species of tuna are in an especially precarious situationIf you do decide to make grilled tuna, you want to make sure you do it right. Tuna ain't cheap—especially not the quality you'd want to eat near-raw after a quick jaunt on the grill—so ruining with bad technique is as close to unacceptable as it gets. Let's make sure that doesn't happen.Buying tuna should start with researching sustainability.
Now, assuming you've found a sustainably caught and safe-to-eat-when-raw piece of tuna, the next thing you'll want to think about is the size and dimensions of the tuna steaks themselves. Tuna is best when it's still more or less raw in the center, since most of the flesh, save the belly, is exceedingly lean and prone to grotesque levels of dryness when cooked even halfway to well-done . That means you want a thick piece of fish.
To that end, I also like to lightly rub the dried steaks with a neutral oil like canola or vegetable oil. It's just one more bit of insurance against sticking. itself, down between the grill grates and under the fish. Then gently lift from below, being careful not to force it if it's stuck on tight.Because of how rare I think grilled fresh tuna should be served, I don't bother with thermometers. There's nothing to measure: Just sear both sides and then pull it off the grill right away.
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