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| Photo courtesy of the Cooking Corner. |
Even though the hubby and I like fish and LOVE seafood, it's not often that we cook it. In part, it's because we're in the Midwest, near no body of water that offers fresh fish (other than catfish) and the other part is pure price. Recently however, we found some tuna steaks that were a good deal and decided to give them a try.
The key to fixing any type of seafood I think is to not over cook. The result then is rubber. These turned out very good with just the basic salt and pepper with grill marks. I can see where a marinade for added moisture would be a good idea, but we didn't really need it. Sometimes, simple is good.
Grilled Tuna Steaks
2 tuna steaks, 3/4 to an inch thick
kosher salt
cracked black pepper
olive oil
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| Tuna steaks ready for grilling. |
Rub steaks lightly with oil. Sprinkle with salt and pepper.
Cook for about 6 minutes per side (8 minutes for inch-thick cuts). Use spatula to prevent steak from falling apart.
Steaks are done when they are opaque and lightly seared on the outside. If they are flaky, most people consider that too done and should be almost raw in the center, but it's your preference. Resting isn't required for tuna like beef and pork.
If the weather is bad or you're not wanting to grill, steaks can be done indoors and cooked on a hot cast iron skillet in oven.
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