Grilled tuna approaches
I was surprised to find rather few threads on grilling tuna steaks, so I'll add to the number here. In this case, my local fishmonger has lots of "sashimi-grade" small steaks (yellowfin). Important point: they're small--about 4-5 ounces each and not more than 3/4 inch thick. I bought three to do some test-cooking.
The thinness leaves little room for the seared-outside-and-raw-inside approach, for which I have limited affection, in any case. Approaches I've considered:
1. A 1998 Cooks Illustrated method involves soaking the steaks in just olive oil for an hour at least, which allows the fish to hang on to moistness better, even done to medium.
2. I'd like to revisit a sweet Asian-style marinade approach, but my efforts in the past have been merely okay. I've found that my marinade is a bit runny, so the fish is not richly colored or flavored at the time I have to remove it to avoid overcooking.
Thanks in advance for any tips.
Not much help here. Assuming the tuna is of very good quality than anything beyond a quick sear ruins it.
1/4 cup maple syrup
3 tablespoons dark soy
3 cloves garlic, crushed with side of knife
3 slices ginger, 1/4" thick, crushed with side of knife
1 lime, juiced
Combine first 5 ingredients in stainless bowl. Add tuna steaks and marinate up to 3 hours in refrigerator, turning once or twice. Grill tuna quickly (2-3 minutes per side).
Actually, I see that the tuna is closer to 1" than 3/4", so that's some help. Sorry for the error. And thanks for the thoughts so far.
I like a marinade with sesame oil, ginger, garlic, dark soy and maybe a touch of maple syrup marinated for only up to an hour. I dry it off, brush with a little more sesame oil and then barely sear; for inch thick steaks it is done properly for us in two minutes per side.