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Tuna; Grilled Recipe
Always choice tuna steaks that are bright red, with an almost maroon flesh and slightly oily when touched.
As fillets lose their freshness, they become a more rusty colour, and should be avoided. If cooked to the point where it's well-done (grey), the steaks will be dry and uninspiring - so maybe another fish variety should be chosen.
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Buy 1 x 150/180gr steaks for each person – if serving as a main course
A little sunflower (or other neutral-tasting oil) for brushing
A little salt and freshly-ground Black Pepper
Equipment needed: Ideally, a ribbed griddle pan. But a frying pan will suffice.
1. Brush the tuna steaks with a little oil on each side, and set aside.
2. Heat the grill/frying pan until hot.
3. Sprinkle salt and pepper on each side of the tuna steaks.
4. Grill/fry them for 1 minute on each side (for rare), 2 minutes for medium.