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Grilled Tuna Steaks

Posted in: Seafood,

Description

Since 1985 when Chris Schlesinger opened the East Coast Grill in Cambridge, Massachusetts, he has been regarded as the one of the preeminent grill masters in America. A regular on Martha Stewart and many, many cooking and television shows, he is also the co-author of several books on the subject.

Chris was born and raised in Virginia, where he first started cooking and developed his passion for barbecue, spicy foods of all kinds and cooking over a live fire.

Here are a few of his best grilling tips:

According to Chris, it was actually his dad that taught him about the thrill of grilling. He always made a huge production out of getting ready to grill ... “making sure of proper planet alignment, wind direction, and barometric pressure."

Chris’s must-have grill tools include long handled tongs
, a wire metal brush
 and last but not least a favorite beverage (since grilling is an exact science, and there is always pressure to make it perfect, your favorite beverage keeps you cool under fire).

And his never fail grill tip 
is to have a full range of fire under the grill, a graduated range from very hot to no heat at all.

Lightly rub the tuna steaks with oil and then season with salt and pepper. Grill the tuna steaks 4 to 5 minutes per side over a medium hot fire, and be careful not to overcook them. Check for doneness by bending the tuna steaks gently and peer inside of it, looking for a slight translucence in the center. Remove the steaks from the grill and place on top of the salad.


Ingredients

Grilled Tuna Steaks

2 (8 to 10 ounce) boneless tuna steaks, 1 inch thick
4 tablespoons salad oil
Salt & freshly ground pepper (white is best) to taste

Instructions

Chris' must-have grill tools include long handled tongs, a wire metal brush and last but not least a favorite beverage (since grilling is an exact science, and there is always pressure to make it perfect, your favorite beverage keeps you cool under fire).

1. Lightly rub the tuna steaks with oil and season with salt and pepper.
2. Grill the tuna steaks 4 to 5 minutes per side over a medium hot fire, being careful not to overcook them.
3. Check for doneness by bending a steak gently and peering inside it, looking for a slight translucence in the center.
4. Remove the steaks from the grill and serve with condiments or place on top of a salad.

Recipe courtesy of The Thrill of the Grill by Christopher Schlesinger and John Willoughby, Chronicle Books, 1996.

About The Cook

Chris SchlesingerChris was born and raised in Virginia, where he first developed his love for barbecue, spicy food and live fire cooking. He entered the foodservice industry at age 18, when he left college and beca

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