Blackened tuna steak
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How is where trusted research and expert knowledge come together. After completing a year of art studies at the Emily Carr University in Vancouver, she graduated from Columbia College with a BA in History. Jessica also completed an MA in History from The University of Oregon in 2013. There are 7 references cited in this article, which can be found at the bottom of the page. This article has been viewed 1,492,097 times. If you’re looking for an easy seafood meal that’s rich in flavor, pick up a few tuna steaks. These firm steaks are usually cut thinly so they cook quickly and keep their flaky texture.
Since they’re buttery and mild, you can season your steaks any way you like. Try a garlic-herb marinade, blackening seasoning, or teriyaki, for instance. Mix the juice, oil, garlic, and thyme in a sealable bag. Press out the air and seal the bag tightly. You can shake the marinade around to combine the ingredients. If you prefer, use your favorite marinade or just season the tuna with oil, salt, and pepper. Add the tuna steaks and refrigerate them for up to 30 minutes.
Seal the bag and then turn the bag over a few times so the tuna steaks are coated. Avoid marinating the tuna steaks for more than 30 minutes or the acidic lemon juice could make them become mushy. Heat a gas or charcoal grill to medium-high. If you’re using a gas grill, turn the burners to medium-high. If you’re using a charcoal grill, fill a chimney with briquettes and light them. Dump the briquettes onto 1 side of the grill once they’re hot and lightly covered with ash.
If you’re using a broiler, preheat it for at least 5 minutes before cooking the tuna steaks. Then, broil the tuna for 3 to 4 minutes on each side. Take the steaks out of the bag and season them with salt and pepper. Remove the marinated tuna steaks from the refrigerator and transfer them from the marinade to a plate. Discard the marinade once you remove the tuna steaks from the bag. Oil the grill grate and lay the tuna steaks on it. Dip a paper towel in a little vegetable oil and gather it into a ball.
Grip the balled up paper towel with tongs and brush the towel over the grill grates so they’re lightly greased. Lay the 4 tuna steaks onto the grill grate so the steaks aren’t touching and close the lid. If you’re using a charcoal grill, you can put the tuna steaks directly over the coals. Grill the tuna for 3 to 4 minutes. Set a timer so you don’t accidentally overcook 1 side of the tuna steaks.
They should become browned on the bottom side that’s exposed to the heat. Flip the tuna steaks and grill them for another 3 to 4 minutes. Once the tuna steaks are halfway cooked, carefully lift the lid and use tongs to flip each steak over. Put the lid back on and finish cooking the tuna steaks for another 3 to 4 minutes.
