Marinate grilled tuna steaks to keep them moist
Tuna steaks are a treat, and the intense heat of the grill is perfect for getting a good sear on the outside while keeping the inside tender, moist, and pleasantly pink. We wanted a foolproof method for grilling tuna to perfection, and we decided to make vinaigrette that would complement the fish but not overshadow it.
We found that marinating the fish before grilling worked to season it throughout and ensure remarkably moist grilled fish; a bit of ginger and five-spice powder proved a simple way to boost the flavor of our oil-based marinade. We found we could let the steaks marinate for up to 24 hours, making our recipe more flexible.
As for the grilling method, we built a hot, concentrated fire by pouring the coals over only half the grill, which encouraged the exteriors of the steaks to cook quickly before the interiors could overcook. To accompany the steaks, we made a lime-ginger vinaigrette and gave it more aromatic depth with coriander seeds, fresh cilantro, and fresh basil. A bit of fish sauce offered some umami notes. minutes active)
Vinaigrette
2 tablespoons lime juice 11⁄2 teaspoons grated fresh ginger 1 teaspoon coriander seeds, crushed teaspoon red pepper flakes 1 tablespoon fish sauce 1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro leaves
cup canola oil Salt and pepper
Fish
3 tablespoons extra-virgin olive oil teaspoon grated fresh ginger teaspoon five-spice powder Salt and pepper 4 (6- to 8-ounce) tuna steaks
ginger, coriander, pepper flakes, fish sauce, basil and cilantro in bowl until well combined. Whisking constantly, drizzle in oil. Season with salt and pepper to taste ❚ ❚ Nutrition information per serving: 442 calories; 254 calories from fat; 28 g fat (4 g saturated; 0 g trans fats); 70 mg cholesterol; 628 mg sodium; 1 g carbohydrate; 0 g fiber; 0 g sugar; 43 g protein.