Grilled Albacore Tuna Steak Recipes

Tuna is available most of the year, so fresh steaks should be easy to come by. Be choosy: a reddish color is acceptable, but flesh with dark spots or streaks should be avoided. As with all great ocean fish, the flesh tends to be dry. Marinate with oil, and avoid overcooking. The timing is critical, as tuna should be served medium rare. Use a kitchen timer.

Provided by Gordon Holland

Categories     Seafood     Fish     Tuna

Time 1h16m

Yield 4

Number Of Ingredients 5

• Ingredients

Nutrition Facts : Calories 281 calories, Carbohydrate 1.8 g, Cholesterol 77.1 mg, Fat 11.8 g, Fiber 0.5 g, Protein 40 g, SaturatedFat 1.8 g, Sodium 644.2 mg, Sugar 0.3 g

If you're concerned about which fish are environmentally safe to eat, you can't do better than consulting the Web sites of the Monterey Bay Aquarium or the Environmental Defense Fund for their handy pocket guides for buying seafood (or choosing it in a restaurant). You won't break the bank buying fresh fish, but there can be a better selection of moderately priced varieties in the freezer department. Among my findings were albacore steaks, one of the few types of tuna that we can still enjoy with a clear conscience, and a great fish if you're trying to eat more omega-3s. This is a sweet/savory marinade that I also use for tofu. If you are concerned about the quantity of soy sauce, know that most of it stays behind in the bowl when you cook the fish. If you are using frozen albacore steaks, wait until they are partly thawed before marinating.

Provided by Martha Rose Shulman

Time 2h45m

Yield 4 servings.

Number Of Ingredients 7

• Ingredients

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram, TransFat 0 grams