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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Grilled Tuna Steaks   
    Categories: Five, Seafood   
         Yield: 4 servings   
       
         4    Tuna steaks; 8 oz (225 g) ea   
              - 2" thick   
              Neutral oil; for oiling the   
              - steaks   
              Salt & fresh ground pepper   
       
     Light one chimney full of charcoal. When all the   
     charcoal is lit and covered with gray ash, pour out and   
     spread coals evenly over half of coal grate.   
     Alternatively, set all the burners of a gas grill to   
     high heat. Set cooking grate in place, cover grill, and   
     allow to preheat for 5 minutes. Clean and oil grilling   
     grate.   
        
     Dry tuna steaks well with paper towels and lightly brush   
     them all over with oil.   
        
     Just before cooking, season tuna steaks all over with   
     salt and, if desired, pepper. Then set over hot side of   
     grill. Cook tuna until first side is well-seared and the   
     fish releases from the grill grate, 1 to 2 minutes. If   
     the fish sticks, try to gently lift it from below using   
     a thin metal spatula or the tines of a carving fork   
     inserted down between the grill grates. Turn fish and   
     repeat on second side.   
        
     For an ideal doneness of rare, cook the fish long enough   
     to sear each side, and no longer. You should be able to   
     watch the heat penetrate the fish from each side because   
     tuna changes color so dramatically, from a deep purple   
     when raw to a beige when cooked. Use the side of the   
     fish to gauge doneness: if you want it very rare in the   
     center, the sides of the steaks should still look   
     purple, with the color of the cooked fish just starting   
     to creep in from above and below. If you want it a   
     little more done, let the cooked color creep up a bit   
     more from both sides. We don't recommend cooking tuna   
     steaks beyond medium-rare.   
        
     By Daniel Gritzer   
        
     MAKES: 4 servings   
        
     RECIPE FROM: https://www.seriouseats.com   
        
     Uncle Dirty Dave's Kitchen   
       
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