By Dianne Bunis
The secret to grilling tuna steaks is to do it hot and quickly!
To avoid overcooking and dryness, you want to cook it medium rare. A mild marinade will add moisture and seasoning.
I personally gave up using an outdoor grill years ago and use an indoor grill pan on the cook top year-round. Either way, you want to remove the tuna from the grill before the surface burns and serve it right away.
When selecting fresh tuna at the market, look for a deep red color that doesn't have any dark patches. Serve with a healthy grain and green vegetable to complete meal.
Grilled yellowfin tuna
4 one-inch thick yellowfin tuna steaks, fresh
1/2 cup extra-virgin olive oil
2 cloves garlic, crushed
1/4 cup fresh lemon juice
1/4 cup orange juice
1 tablespoon fresh lemon thyme, remove woody stems and finely chop
Sea salt and fresh ground pepper to taste
1. Whisk together, oil, garlic, orange and lemon juices, thyme. Pour marinade over tuna steaks in a shallow glass dish and place in refrigerator for two hours.
2. Preheat a lightly oiled grill to medium heat. Remove tuna from marinade and place on grill 6-8 minutes, turn and grill other side 6-8 minutes. Season lightly with salt and pepper.