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Grilled Tuna Steaks
A popular choice at upscale seafood restaurants, this omega-rich catch is a delicious alternative to a beef steak, especially when prepared on a charcoal grill.
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Ingredients
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6 tuna steaks
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oil
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salt
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pepper
1 Food Prep
First, remove the tuna steaks from the refrigerator, and allow them to rest for 20 minutes before cooking.
Next, remove the tuna steaks from the plastic wrap and lightly coat them with oil.
Finally, season to taste with salt and pepper.
2 Grill Prep
Fuel: We recommend Kingsford® Professional Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 500° to 600°F (High Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Place the tuna steaks on the grill, directly over the heat.
Grill for 3 minutes on each side, or less, depending on your preference.
Tuna should be firm with pink in the middle and reach an internal temperature of 145ºF on a digital meat thermometer.
- Serve them whole or slice into ¼” strips.
For safe meat preparation, reference the USDA website.
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