How to Grill Tuna Steaks for Sushi
High quality raw tuna steaks only need a few seconds on the grill to have the surface sear that is perfect for sushi. By grilling the tuna over high heat you will reduce the fishy smell and flavor while slightly firming the texture of the fish for a cleaner slice. Stop the surface heat from cooking the center of the tuna steak by shocking it in a cold water bath straight from the grill. Impress friends and family with an artistic sushi platter presentation featuring grilled and slice tuna steak. Does this Spark an idea?
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Things You'll Need
- Grill
- 6 oz sushi grade tuna steak
- Cutting board
- Cold running water
- Paper towel
- 1 tbsp. sesame oil
- Wide spatula
- Zip top plastic bag
- Large bowl
- Ice
Instructions
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1
Set the grill on high and close the lid so it has time to heat up while you prepare the tuna.
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2
Place the sushi grade tuna steak on a cutting board and use a sharp knife to cut out any flesh along the bloodline that is dark red and nearly black.
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3
Rinse the trimmed tuna steak under cold running water and pat the surface dry with a paper towel.
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4
Rub the sesame oil all over the fish to reduce the chances of it sticking to the hot grill grates.
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5
Reduce the burner strength on the side you intend to grill until no flames are coming within an inch of the grill grate.
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6
Gently lay your fish on the hot grill by setting down an end closest to you then lowering the other end away from you.
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7
Flip the tuna steak with a wide spatula after 10 to 15 seconds on the first side. The heat will have traveled nearly an eighth of an inch up into the flesh and created parallel grill marks on the surface.
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8
Remove the tuna steak when the second side has a similar sear to the first. Place the steak into a plastic zip top bag and surround it with ice in a large bowl. Leave the bag open to allow steam to escape as the tuna steak rapidly cools.
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9
Place the seared tuna steak on a clean cutting board and slice it thinly across the grain to optimize the tenderness of the flesh.
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Tips & Warnings
Serve the seared and sliced tuna with a variety sauces and seasonings like soy, chili paste, fresh ginger and garlic.
Black or white sesame seeds can be added to the surface of the tuna steak prior to the sear but may cause flare ups on the grill and overcook the fish.
