Tuna is a fabulous fish to cook on the grill; its robust, meaty texture means the steaks hold together well.
- Yield: 4 Servings
- Preparation Time: 10 Minutes
- Cooking Time: 10 Minutes
- 6 in (15 cm) piece of cucumber
- 2 tbsp rice wine or white wine vinegar
- 1 tsp granulated sugar
- pinch of chile flakes
- pinch of salt
- ¼ red onion, finely sliced
- 4 tuna steaks, approx, 3½ oz (100 g) each
- 1 tbsp olive oil
- 1 tsp smoked paprika
- salt and freshly ground black pepper
- lemon or lime wedges, to serve
How to Make It
- Prepare the grill for cooking. Slice the cucumber in half lengthwise and scoop out the seeds with a spoon. Slice each half again lengthwise to make four long, thin pieces. Slice thinly on a diagonal.
- In a bowl, whisk together the vinegar, sugar, chile flakes, and salt. Mix in the sliced cucumber and red onion, cover, and leave in the refrigerator to rest for 30 minutes (this helps soften the taste of the raw onion).
- Rub each tuna steak on both sides with a little oil and smoked paprika and season them well. Cook the tuna on the hot grill for 2–3 minutes on each side for medium, or 3–4 minutes for well done (and less for rare tuna, but only serve it this way if it is very fresh). It is easy to see if the tuna has cooked on one side, because the fish will turn opaque from the bottom upward when looked at from the side. Remember that the fish will continue to cook when removed from the grill.
- Serve with the cucumber relish and a wedge of lemon or lime to squeeze over.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.