Styles: Grilled tuna

I’ve written a bit about fish this week, so it’s only appropriate that I share one of my favourite recipes for fish: grilled tuna.

Tuna is a ‘meaty’ fish, with a thick texture and lots of flavour, so it can handle more pungent flavours. I like to go with mustard, miso, soy and parsley, served with a cool tabbouleh (to bring in more parsley, the needed citrus, and some lively mint) and a horseradish and mustard drizzle. A little bit of fusion cuisine for your August table.

Griddled Miso Tuna


To prepare the tuna

Mix together:
1 tsp dijon mustard
1 tsp mayonnaise
1/2 tsp aka miso
1 tbsp dark soy sauce
cracked black pepper

Marinade the tuna steaks for as long as you can, or at least 30 minutes. Keep the marinade when you’re ready to grill.

To make the tabbouleh

Cook the bulgar wheat and cool. Grate the zest of a lemon and squeeze the juice into the bowl with the cooled wheat. Mix in finely chopped cherry tomatoes, cucumber, spring onions, fresh parsley and mint, cracked black pepper, a dash of balsamic vinegar, and a generous slug of olive oil.

Finally, fry the tuna!

Heat 1 tbsp of olive oil on high until smoking, then add the tuna steaks (carefully!).

Turn halfway through cooking. Add small amounts of marinade directly onto the tuna throughout the cooking time to continue imparting flavour and keep the middle moist.



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