Thick-Cut Grilled Tuna

NOTE: If you like your tuna rare, you must buy steaks cut about 1¹/₂ inches thick. This will allow you to sear them well without overcooking the inside. For four, you'll need two steaks (they run about 1 pound each). Cut each in half before grilling. If you prefer more well-done tuna, buy thinner steaks and marinate in olive oil to keep them moist.

INSTRUCTIONS:

1. Build a single-level fire (see figure 3). Set grill rack in place, cover grill with lid, and let rack heat up, about 5 minutes. Rub cooking grate with oil-dipped wad of paper towels (see figure 32).

2. Cut tuna steaks in half to make four equal pieces. Brush with oil and sprinkle with salt and pepper to taste.

3. Grill, turning once, over hot fire to desired doneness, about 5 to 6 minutes for rare or 7 to 8 minutes for medium-rare.

VARIATIONS:

Thin-Cut Grilled Tuna

Combine 4 tuna steaks cut ³/₄- to 1-inch thick with ¹/₄ cup extra-virgin olive oil in plastic zipper-lock bag. Marinate in refrigerator, turning several times, for at least 2 hours or overnight. Remove fish from bag, sprinkle with salt and pepper, and grill over hot fire to desired doneness, about 2¹/₂ minutes total for medium-rare, 3 minutes total for medium, and 4 minutes total for well-done.

Grilled Tuna with Herb-Infused Oil

Heat ¹/₄ cup extra-virgin olive oil, 1¹/₂ teaspoons grated lemon zest, 1¹/₂ teaspoons chopped fresh thyme leaves, 1 minced garlic clove, and ¹/₄ teaspoon hot red pepper flakes in small saucepan until hot. Cool oil and then brush some on thick-cut tuna before and after grilling. Use herb oil as marinade for thin-cut tuna.