The Mister cooks Grilled Tuna Steaks

Giving the site host a night off from cooking is my hubby who presents the following post for you:

CSA box- garlic, cilantro



Grilled Tuna Steaks

2 4oz Tuna Steaks (probably yellowfin, don’t know for sure. Got them frozen from…where else Grocery Outlet)
4 tbs extra virgin olive oil: 2 for the marinade, 2 for the grilling

Marinade:
1 clove garlic
2 tbs rough chopped cilantro
1 tbs lime juice (juice of a half a lime)
1 tsp crushed black pepper
1 tsp sea salt

Combine marinade ingredients in a mortar and pound until the garlic is well crushed and the mixture comes together. Rinse tuna steaks and pat dry. Place tuna in a small dish or bowl where they will lay flat and pour marinade over the fish. Turn to coat, cover with lid or plastic and refrigerate for 30 minutes, turning half way through. The fish may have a whiteness along the edges from the lime juice, this is normal.
Heat the grill to hot hot hot, 450-500 on the built in thermometer, 3 second rule
(can hold your hand over heat for 3 seconds) if your grill doesn’t have a thermometer or you are using charcoal. Remove fish from marinade and wipe off excess. Brush lightly on both sides with oil. Using a wadded paper towel and tongs brush the hot grill with the other tbs. of oil. Place fish on grill and close lid. Cook for about a minute and a half and, using tongs, turn a quarter turn, same side down. Cook for another minute and half. There will be signs of fat and moisture along the sides. Turn fish over, pat self on back. The non public side will cook fast, between 1 and 2 minutes. (This recipe is for fish that were 1.5’ thick and cooked to rare. Thinner = quicker. Thicker = rarer which in good tuna is not a bad thing. Cooking it more gives it a “fishier” taste.) After a minute, use a fine bladed paring knife to gently flake the fish in the center to see doneness. For medium/fully cooked fish remove while there is still a layer of pink in the center (about 3 minutes) and tent under foil for 5-10 minutes. The residual heat will finish cooking it. Fish cooked to done on the grill will be over cooked everywhere but the center. At desired doneness remove and slice across the grain for presentation. Serve immediately.
You can leave it whole if you want to show off your grilling technique. Also I recommend using tongs for handling, as tuna will break apart even while not fully cooked.
Tuna steaks cook up perfectly in a pan as well. Heat a non-stick pan over high heat until your parakeet keels over. Pluck and serve as “budgie tartar’ for first course.