Kosher Kooking                                    fish                             page 78
GRILLED TUNA
 

Tuna is available most of the year, so fresh steaks should be easy to come by.  Be choosy: a reddish color is acceptable, but flesh with dark spots or streaks should be avoided.  As with all great ocean fish, the flesh tends to be dry.  Marinate with oil, and avoid overcooking.  The timing is critical, as tuna should be served medium rare.  Use a kitchen timer.
Prep Time: approx. 5 minutes
Cook time: approx. 6 minutes
Original recipe makes 4 servings.

 

Ingredients:
.2 pounds fresh tuna steak, (1 inch thick)
3 tbsp light olive oil
Salt to taste
Ground black pepper to taste
1 Lime

Instructions:
Place steaks in a large, sealable plastic bag.  Pour in oil and seal.  Refrigerate for 1 hour.

Preheat barbeque or gas grill.  When coals are very hot throw on a few wood chips, hickory or mesquite, for flavor.  Season steaks with salt and pepper.  Oil grilling rack, and place fish on the rack.  Grill for 2 1/2 to 3 minutes on each side.  Transfer to a serving platter and squeeze lime juice over the fish.  Serve immediately.

Contributed by: Gordon Holland of Houston, TX

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