What to do when the fish dies and you can't release it.
Grilled Peppered Tuna
from the Fast Fish Cookbook, by Hugh Carpenter and Teri Sandison
Grilled Peppered Tuna
from the Fast Fish Cookbook, by Hugh Carpenter and Teri Sandison
1 1/2 pounds (1-inch thick) ahi or bluefin tuna steaks
1/2 teaspoon salt
2 tablespoons freshly ground pepper
1 tablespoon extra virgin olive oil
1 tablespoon grated lemon zest
1 tablespoon grated orange zest, plus extra for garnish
tartar sauce
Cut the tuna into 1-inch wide strips, to form 1-inch cubes. Rub the tuna on all sides with the salt, pepper, olive oil, lemon zest and orange zest. Prepare a very hot fire in a charcoal grill or preheat gas barbecue to high (about 600 degrees F). Brush the grill rack with oil and immediately place the tuna on the rack. Sear for 15 seconds on each of the four sides, for a total cooking time of 1 minute. The tuna should be charred on the outside and raw to rare in the center. Transfer to dinner plates and spinkle with grated orange zest. Serve at once, accompanied by tartar sauce.