Nothing can compare to a good piece of fresh bluefin tuna in season, but this healthy blue fish It can also be enjoyed all year round with other cheaper varieties that we can easily find deep-frozen. Due to its properties and ease of cooking, grilled tuna is a basic dish whose technique only requires small tricks to master it perfectly.
Almost as if it were a piece of beef, a fillet, medallion or tenderloin of tuna does not require many complications to be successfully cooked at home. Logically, the higher the quality of the piece, the more flavor and better texture, but also with a defrosted fillet of yellow fin tuna we can taste a tasty and nutritious dish in a few minutes.
The most important thing is to find the point of doneness that we like the most; preferably it will be necessary to control the time so as not to overdo it or it could be dry and somewhat tasteless, although it depends on personal preference. Leaving it to rest with salt or in a brine, and drying the water that may have been released, it will be easier to obtain a juicy and tasty meat, which will gain a lot if we achieve that outer caramelized to contrast with a juicier interior.
If we start with pre-frozen tuna, which will be the usual format that we find throughout the year and the safest if we like it very rare, we must let it defrost the eve in the least cold part of the refrigerator, on a rack in a dish that collects the juices.
In any case, it should be left temper out of the fridge for a while, depending on the room temperature, safe from possible insects and direct light. We can also salt it on both sides and leave it on two or three sheets of kitchen paper so that the salt softens its meat and extracts part of the water, or we can leave it in a brine, as explained here.
Before cooking, dry well with clean kitchen paper. Heat over medium-high heat a good non-stick griddle, on the stove top, hot coals or using an electric griddle, smooth or grill type. Once hot, lightly grease with extra virgin olive oil and add the fish, pressing down a bit with a spatula to better mark it and caramelize it a bit.
Check the doneness without losing sight the outside of the fish; After a couple of minutes, turn with a spatula and cook on the other side until it is to your liking. Remove to a plate and serve with chopped parsley, salt and/or lemon juice to taste.
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With what to accompany the grilled tuna
Like any fish cooked on the grill without further ado, tuna admits all kinds of accompaniments and garnishes that we want Since it is a fatty fish, we recommend serving some vegetables, such as ratatouille or escalivada, salad, sautéed tomatoes with spring onion, grilled zucchini, etc. To turn it into a more complete menu we can add a side dish of white rice, mashed potatoes or boiled or roasted potatoes.
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