Gas-Grilled Tuna Steaks with Red Wine Vinegar and Mustard Vinaigrette
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Appears in Cook's Illustrated May/June 2010
Ideally, grilled tuna should combine a hot, smoky, charred exterior with a cool, rare, sashimi-like center. So how do you make fish that’s both very hot and very cool?
WHY THIS RECIPE WORKS
For a grilled tuna steak recipe that turned out fish with an intense smoky char and a tender interior, we started by covering the grates with aluminum foil to superheat them. We moistened the tuna steaks’ flesh with a vinaigrette to promote...
