Citarella’s Grilled Tuna Steaks
Tuna is one of the best fish for grilling. Sear it over a nice hot fire and you’ll get caramelized grill marks that create somewhat of a crust with raw, juicy meat on the inside. Cooking tuna is like cooking beef: Rare is red in the middle, medium-rare is pink in the middle, and well-done is gray in the middle. I suggest rare, which is definitely my preference.
1/4 cup extra-virgin olive oil, plus more for brushing the grates
4 (6- to 8-ounce) skinless tuna steaks, cut 1 inch thick
Sea salt and freshly ground pepper to taste
Preheat your stovetop grill pan or outdoor grill over the highest heat. Brush or spray the grates with oil.
Rinse the fish and pat it dry with paper towel. Put the tuna steaks in a large bowl and drizzle with the olive oil (I always do this!). Using your hands, gently rub the oil over the steaks until they’re fully coated. Season with salt and pepper.
Place the fish on the preheated grill and cook for 1 to 1 1/2 minutes per side for rare tuna (3 minutes per side for medium rare and 4 1/2 minutes per side for well-done). Be patient and resist the temptation to flip sooner, or it will stick. Remove the fish from the grill and serve.