When buying tuna you should look for meat that is evenly coloured, dark red and has a fine, tight grain free of large sinews. Generally you get better tuna in good fishmongers than in supermarkets, but sometimes the supermarkets get a good batch in, so keep your eyes peeled. Peel and chop the garlic, pick and finely chop the herb leaves and add it all to the pestle and mortar with a drizzle of oil and lemon juice, to taste. Mix together, bbq tuna steak season with sea salt and black pepper.
Lay out your tuna steaks on a tray, season both sides and rub all over with the herb mixture. There are two nice ways to cook it: I prefer to cook it on a griddle pan or in a frying pan. Your pan should be very, very hot. Once cooked, I like to rip the steaks in half and serve with salad and chips or boiled potatoes and a big wedge of lemon. Tuna is one of the most popular and versatile fish on the market. Learn about the best ways to grill this excellent fish. Derrick Riches is a grilling and barbecue expert.
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No matter how you prepare tuna, always shop at a reputable market with only the highest quality seafood available. Look for tuna with deep red, even color without dark patches. Tuna is a very lean fish and tends to dry out quickly on the grill. While serving with sauce will help, if you cook tuna beyond medium rare it is most likely be dry. To help combat dryness, you can marinate the tuna. If you choose a piece of tuna that is about 1-inch-thick, it will grill in about 8 to 10 minutes, provided that your grill is very hot. Remove tuna from the grill before the surface starts to get crusty and burns.