Grilled Tuna Steaks with Soy Vinaigrette
By Cecelia JenkinsPublished on February 25, 2021
Time
50 minutes
Yield
Serves 4 to 6
Ingredients
Vinaigrette
¼ cup soy sauce 3 tablespoons cider vinegar 3 tablespoons toasted sesame oil 1 tablespoon mayonnaise 1 teaspoon dry mustard 1 teaspoon sugarTuna
1 tablespoon sugar 1 tablespoon kosher salt 2 teaspoons pepper 4 (8- to 12-ounce) skinless yellowfin tuna steaks, 1 inch thick1 tablespoon vegetable oil, plus extra for oiling grillBefore You Begin
We intentionally omitted internal cooking temperatures for the tuna in this recipe because we found it hard to get a consistent reading without overcooking some of the fish. Instead, pay attention to the times in the recipe to achieve your desired doneness. We strongly suggest cooking the tuna to rare or medium-rare. Have everything ready before you start; the tuna cooks very quickly. Our Pickled Ginger is a great accompaniment to this tuna.
Instructions
- Combine all ingredients in 8-ounce Mason jar. Affix lid and shake vigorously until emulsified, about 10 seconds. Set aside.
- Combine sugar, salt, and pepper in bowl. Pat tuna dry with paper towels and place on large plate. Brush tuna with oil on both sides. Sprinkle each steak with 1 teaspoon sugar mixture on each side.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave all burners on high.
- Scrape cooking grate clean with grill brush. Fold dish towel into compact wad. Holding towel with tongs, dip in oil, then wipe grate. Dip towel in oil again and wipe grate again. Cover grill and heat to 500 degrees, about 5 minutes. Uncover and wipe grate twice more with oiled towel.
- Place tuna on grill (over hotter side if using charcoal) and cook, uncovered and without moving tuna, for 2 minutes.
- Using fish spatula, gently flip tuna and continue to cook, uncovered, for 2 minutes longer for rare. (Alternatively, cook for 2½ minutes per side for medium-rare, 3 minutes per side for medium, or 4 minutes per side for medium-well.) Transfer tuna to carving board and immediately slice ¼ inch thick. Shake vinaigrette to re-emulsify, if necessary. Serve tuna with vinaigrette.
for the vinaigrette
for the tuna
Time
50 minutesYield
Serves 4 to 6Ingredients
Vinaigrette
Tuna
Test Kitchen Techniques
Ingredients
Vinaigrette
Tuna
Test Kitchen Techniques
Ingredients
Vinaigrette
Tuna
Test Kitchen Techniques
Why This Recipe Works
Our goal was to get a good sear on the exterior of the tuna without overcooking the interior of the delicate fish. Seasoning the steaks with a touch of sugar helped us achieve quick browning. We thoroughly oiled the cooking grate four times while preheating to prevent the tuna from sticking. Strictly following times (rather than attempting to get temperature readings) resulted in perfectly cooked tuna steaks every time. An easy yet complex vinaigrette with moderate umami flavor and acidity took our grilled tuna steaks to the next level.
Before You Begin
We intentionally omitted internal cooking temperatures for the tuna in this recipe because we found it hard to get a consistent reading without overcooking some of the fish. Instead, pay attention to the times in the recipe to achieve your desired doneness. We strongly suggest cooking the tuna to rare or medium-rare. Have everything ready before you start; the tuna cooks very quickly. Our Pickled Ginger is a great accompaniment to this tuna.
Instructions
- Combine all ingredients in 8-ounce Mason jar. Affix lid and shake vigorously until emulsified, about 10 seconds. Set aside.
- Combine sugar, salt, and pepper in bowl. Pat tuna dry with paper towels and place on large plate. Brush tuna with oil on both sides. Sprinkle each steak with 1 teaspoon sugar mixture on each side.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave all burners on high.
- Scrape cooking grate clean with grill brush. Fold dish towel into compact wad. Holding towel with tongs, dip in oil, then wipe grate. Dip towel in oil again and wipe grate again. Cover grill and heat to 500 degrees, about 5 minutes. Uncover and wipe grate twice more with oiled towel.
- Place tuna on grill (over hotter side if using charcoal) and cook, uncovered and without moving tuna, for 2 minutes.
- Using fish spatula, gently flip tuna and continue to cook, uncovered, for 2 minutes longer for rare. (Alternatively, cook for 2½ minutes per side for medium-rare, 3 minutes per side for medium, or 4 minutes per side for medium-well.) Transfer tuna to carving board and immediately slice ¼ inch thick. Shake vinaigrette to re-emulsify, if necessary. Serve tuna with vinaigrette.
for the vinaigrette
for the tuna
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