What better way to enjoy seafood than fresh off the grill? All it takes is the right technique.
Tuna isn’t cheap, so you’ll want to use good technique to make sure you grill it just right. In order to get a nice sear on both sides of the tuna without overcooking the center, you’ll need a thick cut of fish which you’ll then grill on high heat.
The edge of your tuna steak will help you gauge the status of the meat in the center. The center will be good so long as you can still see the deep purple of rare fish on the edge. After the tuna is done grilling, we like to slice it and serve it with nothing more than a drizzle of olive oil and a dash of salt and fresh black pepper.
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