You might also want to add a bit more freshly ground black pepper and salt to taste. Or, just use a simple garnish, like fresh cilantro, a little lemon zest, or some avocado slices. Some people prefer to drizzle sauce over the tuna for a little added flavor and juiciness. You can serve grilled yellowfin tuna – or any other type of tuna you choose – alone or with a sauce or salsa. Instead, you’re free to slice into it right away. Unlike beef and other meats, you don’t need to let your grilled tuna rest before you can enjoy it. Shoot for an internal temperature of at least 125 degrees Fahrenheit. Now, you can pull it off the grill or continue to cook it to your desired doneness level. Then, flip to the other side and sear for another 1-2 minutes. Leave that side down for 1-2 minutes until browned and crispy. Place the tuna steaks over the hottest part of the grill. Either way, though, you can follow the same process to sear the tuna. Here’s where the grilling process will differ, depending on whether you want just a delicious sear or you want your tuna cooked all the way through. You should feel intense heat right above the grates. You can check the temperature by hovering your hand over the grates (safely away from flames!) for a couple of seconds. Make sure it’s hot enough before putting grilling the tuna. Alternatively, you can cook the tuna on a grill pan if you’re worried that your worn-out grates might pull apart your fish. It’s also a good idea to add some oil to your grill grates before heating it up to prevent your tuna steaks from sticking. Prepare the GrillĪdding olive oil or vegetable to the fish allows the spices and herbs to stick to the surface better. Mix the spices together in a small bowl before adding them to the tuna to ensure that you get an even covering. Now is the time to also add any other spices you prefer on your tuna, like a sprinkle of fresh thyme, fresh ginger, or a splash of lemon. You can then add a little olive oil or vegetable oil, salt, and pepper to your tuna steaks. This process keeps the liquid from causing flare-ups on the grill and allows you to get a good sear on the outside. Use paper towels to dab along the fish, soaking up any liquid on all sides. The key to getting your tuna ready for the grill is to dry it off thoroughly first. Preparing tuna steak is easy, especially if you’ve already gotten them cut properly by a butcher. Ready to start grilling fish? Follow the steps below for grilling tuna steak, whether you want it fully cooked or perfectly seared. You can always tweak the cooking time to cook tuna to your liking. If the thought of eating raw fish for your meal doesn’t sit well with you, then, by all means, sear it instead. Its texture and flavor are perfect for just a slight cook. Yellowfin tuna – also known as Ahi – is a type of tuna that’s commonly in sushi and eaten raw or almost raw. Is one way better than the other? In terms of flavor and texture, yes. When you cook tuna on the grill, you’ll get the bonus of grill flavor that you can’t get from the skillet. Instead, the hot grill crisps up the outer sides, and you’ll achieve a similar look and taste to what you’d get from a cast-iron skillet. When you sear the outside, you won’t be eating a raw piece of fish. Others like just the outer edges seared, while others like it best when it’s fully cooked through like you’d get when you purchase canned tuna. Plenty of people enjoy eating tuna raw, the way you’ll often find it in sushi. One of the most common questions we hear is, “Should I cook tuna all the way through?” Our answer: It’s a personal preference. This allows you to see what the tuna looks like as a whole, and you can choose which piece to have your steaks cut from. It’s best to look for a full tuna loin if you’re visiting a butcher or market and ask the butcher to cut it into steaks for you.
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