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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.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.


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.


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