When it comes to grilled fish, there are two main types of cuisine- those that like their tuna cooked very raw and taste super salty, and ones that prefer its flavor slightly more well done.
The last one is usually called “oily” or “marbled” depending on what kind of grill you use and whether you want it medium or hot. This article will talk about how to cook your best ever piece of sushi (aka quality control) along with some tips for grilling different kinds of white meatfish.
This article will also go into detail about why cooking marbled tuna can sometimes be a tricky process. We will discuss this in more depth later! So stay tuned and read on for more information.
Buy a tuna that is fresh
This article will talk you through the best way to grill your favorite white meat, salmon or tuna! While most people know how to cook fish according to the recipes in books and magazines, few actually do it at home.
Grilling is one of the easiest ways to prepare seafood. It can be done quickly (which is great if you are running late for something), and does not require too much equipment or time.
There are many different types of grilled fish and the best way to handle each one depends mostly on what kind of taste you want to achieve. Taste varies from person to person depending on what foods they like so there is no right way to grill every type of fish!
This article will go into more detail about some of the common types of tuna as well as tips and tricks for cooking them.
Pat the tuna down with paper towels
When baking or broiling the fish, make sure to start with warm, well-oiled surfaces. Grilling it too high can actually burn the outside of the meat! This is not tasty nor nutritious for you or the fish.
Grilling the fish at an appropriate temperature will promote crisp browning and flavor development. Make sure to let the grill get hot enough before putting the fish on it! The cook time should be according to the type of tuna and your personal preferences.
Tuna is quite perishable so ensure that you do not overheat it and thus risk having raw fish.
Brush the tuna with oil
When cooking raw fish like sushi or grilled sashimi, what kind of grill you use makes a big difference! The type of grill you use directly impacts the flavor and texture of your finished product.
Grilling methods include direct barbecue grills, stove top burners, tabletop gas or electric cooktops, and broilers. To make sure your grill is very clean before starting, soak any burnt bits in water and then run them through an additional cleaning process.
For this article, we will only talk about how to grill fresh Atlantic ocean white albacore (aka light toned) tuna. We will also assume that you have already cut the tuna into 6-8 inch pieces and trimmed off all visible fat. Now it’s time to brush the meat with olive oil and season with salt and pepper.
Olive oil has many uses besides eating alone. It can be used as a natural grill grease or baking spray. You may want to invest in some extra virgin olive oils if you are planning on doing this more than once. They are slightly harder to find but they do not cost much more.
Put the tuna on a grill plate or baking sheet
When cooking thick, one-piece fish like albacore or yellowtail, there is an easy way to cook it. You can either broil it or put it in a hot oven or barbecue grill to dry out and roast it, which makes it more flavorful.
The best way to do this is to use a grill pan or heavy duty baking sheet so that you can easily turn the meat over during the process. This will ensure even roasting and better flavor and texture due to additional exposure to heat.
You can also pre-season the meat with olive oil and salt before putting it into the grill or roasting container for extra flavor and moisture.
Cook the tuna for 3-4 minutes per side
When cooking tuna, how you cook it makes a big difference! The best way to grill or toast ton of fish is by using a good source of fat to cook them in.
Many people use olive oil as the medium but we can do better than that. Butter or avocado are both much more effective because they contain some nutritional value.
The most important factor is to make sure the meat is cooked all the way through. That means trying to push a fork into the center slightly and also making sure there is no pink inside.
We recommend baking the pieces of tuna in butter or avocado on a broiler pan until done.
Serve with your favorite salad or crusty bread
When baking, temperature is an important factor in how well each part of the tuna cooks. Too high of a heat source can result in dry and heavy cooked meat, while lower temperatures may cause the fish to become raw or undercooked.
Grilling is another great way to cook most seafood. Grilled sushi-style rolls are very popular as you add toppings like cucumber, avocado, and/or rice to make it taste more like traditional nigiri style sushi.
When cooking any kind of whitefish such as flounder or halibut, make sure to keep a close eye on it to ensure it does not get overcooked. A light golden color means that it has enough time to warm up through before eating, whereas darker colored flesh indicates too much exposure to the grill which could produce harsh flavor or even harmful compounds.
Try new cooking techniques with tuna
When buying fresh tuna, make sure it is fresh! If you notice dried out pieces or thick chunks, then do not buy that tuna. It may be too old and therefore dry and salty in flavor.
Tuna can become very tough when cooked due to its thickness. Therefore, try different ways to cook your fish! Grilling, broiling, and pan-searing are all great ways to prepare tuna. Depending on the size of the piece, taste varies for how much olive oil and salt is needed to season the meat.
Cooking temperature and time will also play an important role in what kind of texture you get as well as whether or not the protein melts down. Thin flake sashimi style tuna done low and slow has a more delicious melt than chunkier, fattier tuna that becomes hard and crunchy.
Cook with herbs or spices
When cooking raw fish like tuna, there are two main things you should be careful of. The first is smell – if it smells bad, chances are you will not want to eat it!
Second, make sure that when you cook the fish, it does not stick to the grill. This could leave bits of cooked meat stuck onto other foods which might taste weird.
To avoid this, use high heat so the protein in the tuna melts but does not burn.