Grilling Tuna that Everyone will Love

It’s not often I grill tuna, but every time I do, I always fall back in love with the giant fish and wonder “why don’t I do this more often.” One, it’s delicious; two, it’s easy; three, even the carnivores in my household love tuna; and four, leftovers make for a killer salad niçoise … and yes, I know it’s traditionally made with anchovies but tuna works perfectly too. (This is part two of my series on tuna. Read more: Rethinking tuna: What’s OK to eat, and what’s not.)

How to Grill Tuna Steaks
First, start with a great piece of fish. Look for tuna steaks with a deep, mahogany red color, no indentations. The flesh should appear bright and clear, even though it’s a deep red.

Ahi is the Hawaiian name for yellowfin tuna

Drizzle with EVOO, lots of cracked pepper, salt and thick lemon slices. Place on grill, high heat, for 5-minutes a side; flip only once. When you flip, remove lemons and let them continue to grill on their own. Note, most tuna steaks are 1-2 inches thick. You will need to adjust your cook time for anything thinner, or thicker. AND if you prefer your tuna slightly rare in the middle, reduce the time per side to 3 minutes or until it reaches the consistency you prefer. I personally like mine cooked through, but definitely not overcooked.

Serve with more pepper, and whatever sides float your boat. For this meal, I did wild rice, cucumber salad and mixed tomatoes with basil. Oh, and don’t forget the chardonnay ; )

As I said in the beginning of the post, this is part two of my series on tuna. Read more: Rethinking tuna: What’s OK to eat, and what’s not and stop by later this week for part three: The truth behind dolphin-safe labeling. Coming up NEXT WEEK on the blog … how to make smoked salmon pizza with crème fraîche. SERIOUSLY!!  You will want to learn how to make it! It’s wicked good.

Want more from The Midwest Mermaid? Be sure to follow along here, and on Instagram for all the latest in seafood news and chews | @shaunanosler

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A note about my recipes … most of what I cook isn’t a precise science. It’s look, taste and feel. And I encourage you to cook the same way. Add a little more of this, or a little less of that … and pay attention … and before long you’ll be a wiz at cooking seafood.

DISCLAIMER: I’m a writer and an editor. And I try my best to make sure every post is articulate and free from errors. However, being that I edit my own work—and it’s next to impossible to properly edit your own work—I admit, occasionally there may be an error or two I miss. But doing so doesn’t make me an idiot so don’t be mean. Just smile, pat yourself on the back for finding an error and be glad you’re not the only one who makes mistakes sometimes … yes, even mermaids slip up every now and then. xoxox