Grilling is one of the best ways to cook almost any meat. When done right, grilled food will show off its natural flavors and texture. For most meats, starting with dry heat (warm air) is the best way to begin.
When cooking thicker foods like steaks or chops, there are two main types of grills. Skewers and flat-top griddles work well for thinner cuts like flank steak or skirt steak, while grill pans are good for thick enough pieces that want some depth.
For these tips, we’ll talk about how to cook tuna steaks in a grill pan! They’re perfect for being cooked both raw and slightly charred on the outside, and they can be easily finished off in the oven or broiler.
Prep the tuna
When cooking fresh fish like salmon or tuna, how you prepare it makes a big difference in taste and texture. There are two main types of raw meat that most people cook directly over an open flame – steak and chicken.
With thicker cuts of beef or lamb, individuals usually grill them until they reach internal temperature markers of 160°F (70°C). This is because the collagen in the protein structure melts at this temperature, rendering the meat more tender.
Thicker white-meat fishes such as flounder or grouper can also be cooked slightly higher than red meats due to their lower levels of flavor. However, if your goal is dryness then sear the fish longer to achieve that!
For high acid foods like tomatoes, lemon or lime will work well to give the grilled food some needed tang. Just make sure to wash these ingredients first to avoid burning or overcooking.
How to do it? Cut off any unwanted pieces, and cut the fish into serving sized portions. Now, depending on the thickness of the filet, place it onto a plate or cutting board and season with salt and pepper.
Next, put the plate into the oven and set heat to low broil. Let the fish sit for five minutes before checking doneness.
Cook the tuna
When cooking raw fish like sushi or grilled salmon, how you cook the meat makes a big difference! The best way to grill fresh Atlantic striped bass (tuna) steaks is in fact the opposite of what most recipes tell you.
Cooking the tuna too long will dry out the protein and make it taste more like chicken than tuna. To avoid this, we recommend broiling the tuna instead of baking or grilling it.
Make a great salad to go with the tuna
While most people cook their tuna in the oven or broiler, cooking it directly over high heat is the best way to grill your tuna steak. If you like your food very well done, then that is what you should do!
To make sure your tuna is cooked all the way through, we recommend either using an instant-read meat thermometer or placing a thin slice of bread onto your plate and pressing down on it with your knife. When the sandwich sticks, but doesn’t taste good, cut into it to see if the center is raw. It shouldn’t be, unless you forget about it!
Grilling also dries out the protein more than other methods, which some people prefer.
Take tips from the following video topic to become the next great grill master.
Grilling is one of our favorite ways to prepare fish and chicken, and when we say grilled, we mean cooked over fire or other source of heat. When cooking meat over flames, there are two main types of grills- direct flame and indirect flame.
With direct grilling, the fuel (fire) is directly applied to the food. This can result in burning or charring of the outside surface which some people prefer but not for raw foods.
Indirect grilling uses burners that preheat before solid fuels such as wood, charcoal, or gas are added. These burners are used to create an environment that the cook could use as a source of ignition if needed.
The best way to grill tuna steaks is by doing it broil style! Broiling is done using lower temperatures than high temperature grilling. This article will tell you how to do this with ease.
Tips for grill cooking
When grilling fish, such as tuna steaks or salmon fillets, there are two main things you should be careful of. The first is burning or overcooking the outside. This can result in dry and flavorless meat!
The second is undercooking the inside. If you pull the steak up away from the grill just before it completely cooks, then the inner part will stay raw which does not taste good.
To prevent this, we recommend lifting the cooked side off the grill at least a few minutes after the other half has finished. This way, the same time period it took the other side to get fully cooked, so twice the amount of time, it gets both grilled and warm sides.
We also suggest using a medium heat source like a stove, portable grill, or broiler next to your grill. This way you do not have to move the cookware back and forth every couple minutes to achieve the best results.
Grill times for different temperatures
Grilling tuna can be a tricky meat to work with. The texture and flavor of the fish make it very difficult to get perfect grill marks and delicious charred bits. That’s why there are so many recipes that call for pan-searing or broiling the meat instead.
Grilled tuna is definitely better than raw, but unfortunately, most people don’t know how to cook it properly. If you are one of those people who knows how to do it, then great! But if you’re not, here’s some info about grilled marbled white albacore (aka light toned arctic bluefin) tuna so that you can take control over its cooking process.
The two main things to remember when grilling tuna are temperature and time. As we mentioned before, soft, flaky tuna is overcooked, so make sure your steak is cooked all the way through completely. A good tip is to use an instant read thermometer to check that doneness.
When baking potatoes, whether thin sliced or whole weight ones, always poke them with a fork to see if they are tender. If they are, they are ready! Same goes for boiling carrots and onions. When these are tender, they are finished.
Never let a piece of food sit too long on a heat source as this will cause burning or dryening of the outside while the inside remains warm or even scorched.
Know how to properly hold the meat
When cooking tuna, it is important to know how to handle the fish. The thickness of the steak makes a difference in how to cook it! Thin tuna steak can be grilled just like flank or strip steak.
Thinner tuna will not take as long to grill as thicker pieces, so use the right timing for each type! Thicker toro (aka center) slices can also be cooked more quickly, because they do not need to brown as much. If your mouth is watering already, then start grilling!
When baking or broiling fresh seafood, always remember to wash the food first! No one wants contaminated food after eating raw tuna.
Use the right oil for grilling
When cooking tuna, you need to pick an appropriate grill or frying oil. There are several types of oils that can be used when broiling, boiling, or pan-frying fish.
Oils with higher smoke points are better than lower burn ones. A high smoke point means that the oil will remain solid and not break down into liquid pieces like olive oil. These have longer lasting flavor notes too!
Searling butter is your best choice if you do not want strong flavors in your food. It does not contain any additives or preservatives and therefore has no pronounced taste.
Canola and vegetable oils are some of the most common oils used for grilled seafood. They both work well because they melt down slightly which gives the cooked item a glossy surface.
Never use olive oil to cook fish as it goes bad and smells horrible when heated. Even though it has healthy antioxidants, there are none that survive the burning process.