Grilled Tuna is a real meaty treat that is full of flavour.  Tuna is a very lean fish and can dry out quite  quickly on the grill, we get round that with this recipe by cooking for just a few minutes on each side – if you cook the tuna much beyond medium rare it can be too much.

Allow about 40 minutes for the prep time and a further 5 minutes for the cooking time. The quantities below will serve 4 people.

Ingredients For Grilled Tuna

4 tuna steaks, cut 2.5cm thick from Walter Purkis & Sons
Vegetable oil
Coarse ground black pepper

For the Pickled Cucumber and salad

1 tsp wasabi
5 tbsp rice wine vinegar
1 tbsp mirin
1 cucumber, thinly sliced
Freshly ground black pepper
100g watercress or rocket leaves
1 tbsp chopped sushi ginger
Lime wedges to serve
1 tsp black and white sesame seeds

Cooking Method For Grilled Tuna

Heat up you grill or a large griddle pan.

Brush each tuna steak with the oil, season generously with the black pepper to taste. Set aside to allow those flavours to spread.

Mix the wasabi, vinegar and mirin together.  Arrange the cucumber slices on a tray and spoon the dressing over the top. Leave to ‘cure’ for about 30 minutes.

Bring the grill or griddle pan up to very hot. Add the seasoned tuna steaks and griddle for 2 minutes on each side –even  less if you like your tuna rare. NB Thinner steaks will cook more rapidly.

Drain the cucumber and toss into the watercress with the sushi ginger. Pile onto a serving dish and arrange the lime wedges around the edge and sprinkle the sesame seeds over the top.

Unlike say beef or lamb steaks tuna does not need a rest rest before serving. Take it from the grill and onto the plate right away. Arrange the cooked tuna around the salad and take to the table to serve.

This grilled tuna recipe comes from Give them a visit for more great fishy recipes.