Tuna - Steaks 'Grilled [C]

By Kwasome

The Problem: Grilling a beef or salmon steak is pretty close to a snap: Sear the outside over high heat and then, if the steak is thick, give it a few final minutes over indirect heat to finish it. We assumed the same would work for tuna steaks, but we were wrong. This basic method--and various permutations of it--gave us steak after steak that was tough, dry, and fishy tasting, no matter how thick or thin the steak or whether it was cooked rare or medium-rare.
The Goal: We wanted perfect tuna steaks--beautifully seared on the outside, moist and tender on the inside.
The Solution: The solution to our problem was olive oil--extra-virgin olive oil, to be exact. We discovered that marinating the fish in extra-virgin olive for at least an hour produced a remarkably moist grilled fish.

Recipe Source

"For fish lovers, there is nothing quite like fresh grilled tuna. This recipe, simply seasoned with olive oil and lime, lets nothing stand in the way of the wonderful flavor of the fish, and gives the tuna a bright touch with the addition of freshly squeezed lime."

Ingredients

• 4 (6 ounce) albacore tuna steaks, 1 inch thick
• 3 Tbs extra virgin olive oil
• salt and ground black pepper to taste
• 1 lime, juiced
• 1/2 cup hickory wood chips, soaked

Details

Servings 4
Preparation time 10mins
Cooking time 16mins

Preparation

Step 1

1 Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
2 Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
3 Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.