Charcoal-Grilled Tuna Steaks with Charmoula 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?

SERVES6

TIME55 minutes

Charcoal-Grilled Tuna Steaks with Charmoula Vinaigrette

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...

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