How to grill thin tuna steaks with garlic-soy sauce marinade
Published: 12-Sep-2012 (04:28); Viewed: 1890; Difficulty: 3 out of 10
Tuna steaks should be thick, at least 1-1.5 inches thick, but unfortunately many fishmongers slice tuna steaks into a ½-¾ thick pieces. This is vary bad, but sometimes such thin tuna steaks are the only tuna you can find in local shops. In this recipe we will grill such thin tuna steaks over charcoal with garlic-soy sauce marinade. Despite the wrong cut, this steaks are very tasty and can be served in the restaurants.
Thin red tuna steaks and garlic-soy sauce marinade – the only ingredients, needed for this dish. See below, how to make garlic soy sauce marinade.
Keep tuna steaks at room temperature, until they worms up to room temperature. Brush each side of tuna steak with garlic-soy sauce marinade and leave for 8-10 minutes before cooking.
Charcoals should be very hot, and cooking grate should be very close to them, about 10-12 cm away. Brush cooking grate with oil. Place tuna steak, on the grate, and cook on each side for not longer than 1 minute.
Turn steak and brush with garlic-say sauce fro more flavours. Cook for one minute and turn again, brush and turn again. The idea is to make nice looking grate trace on the surface of the fish, caramelize the surface of the marinated fish and keep inside part rare. This is much easier with thick steaks. Serve and enjoy.