Tuna Steaks

Sometimes the simplest approach is the best one. These grilled tuna steaks get nothing more than a baste of olive oil, melted margarine, and soy sauce, then a quick sear over medium-hot coals. Four ingredients, under 10 minutes on the grill, done.

The basting mixture pulls triple duty: the oil prevents sticking, the margarine adds richness and promotes browning, and the soy sauce brings a salty, umami glaze that caramelizes over the heat. Brushing it on before grilling and again after the flip means both sides get a glossy, savory coating.

A wire grill basket is called for here, and it’s worth using. Tuna steaks can stick to grill grates and fall apart when you try to flip them. The basket lets you turn the whole thing at once without losing any fish to the coals.

Pro Tips

• Don’t overcook tuna. The recipe says to grill until it “just flakes with a fork," but many prefer tuna medium-rare with a pink center. For half-inch steaks, 3 minutes per side gives you a seared outside and warm, rosy interior.
• Grease the basket well. Even with the oil baste, tuna will stick to bare metal. Coat the basket thoroughly before placing the steaks.
• Let the steaks come to room temperature for 15 minutes before grilling. Cold fish cooks unevenly, leaving the center raw while the outside overcooks.
• Medium-hot coals, not blazing. You want a sear, not a char. If you can hold your hand 4 inches above the grate for 3 seconds, the heat is right.

Variations

• Sesame-ginger baste: Add grated ginger and toasted sesame oil to the basting mix for an Asian-inspired twist.
• Lemon-herb finish: Squeeze fresh lemon juice over the grilled steaks and scatter chopped fresh herbs.
• Swordfish swap: This same method and baste works beautifully with swordfish steaks, which are even more forgiving on the grill.