| For much of my life, tuna fish meant that | | | | 1. Lay tuna steaks in a shallow dish. |
| chopped-up stuff from a can that my mom would | | | | 2. In a bowl, stir together the soy sauce, brown |
| mix with mayonnaise, onions and pickles and spread | | | | sugar, mustard and cooking oil to create a marinade. |
| between a couple of pieces of white bread for me | | | | 3. Pour the marinade over the tuna steaks. Carefully |
| to take to school for my lunch. Who knew that tuna | | | | (so as not to break them up), turn fish until coated |
| was also something you could eat like a regular fish? | | | | on each side with marinade. |
| Nowadays I'm pleased to see tuna steaks popping up | | | | 4. Cover dish with plastic wrap. Place in refrigerator |
| on restaurant menus and in supermarket seafood | | | | for 1 to 2 hours. |
| displays. Tuna offers a lot more delicious possibilities | | | | 5. Get your grill hot. Remove tuna from refrigerator, |
| than good ol', boring ol', tuna salad! | | | | pouring off the marinade into a bowl to use for |
| Tuna especially lends itself to grilling. If you want to | | | | basting. Grill the tuna steaks for approximately 12 to |
| grill tuna, go to the store or seafood market and look | | | | 16 minutes, basting frequently and turning midway |
| for the pinkest fish you can find. Tuna flesh happens | | | | through the process. |
| to be among the pinkest of all fish, because it | | | | Grilled Tuna Steaks: Recipe 2 |
| contains more of the oxygen-binding molecule called | | | | Ingredients |
| myoglobin. The flesh of some tunas even runs to | | | | 4 tuna steaks |
| dark red because of this. | | | | 4 tablespoons olive oil |
| In general, the pinker/redder the tuna, the better. | | | | 2 tablespoons fresh lime juice |
| Following the Japanese system, the best tuna is | | | | 1 to 2 inches fresh ground ginger root |
| termed "sashimi grade," and although what that | | | | 1 teaspoon garlic salt |
| means exactly is subject to some dispute, it includes | | | | Directions |
| color along with fat content and freshness. Sashimi | | | | 1. Place tuna steaks in a shallow dish. |
| tuna is bright red. | | | | 2. In a bowl, whisk together olive oil, lime juice, |
| Sashimi is seafood that is sliced thin and intended to | | | | ground ginger root and garlic sauce. This is your |
| be eaten raw. For grilling purposes, you can do with a | | | | marinade. |
| lesser grade, but it's still good to know a little about | | | | 3. Pour marinade over tunas. Gently turn fish until |
| what constitutes the best tuna before you make | | | | coated on each side with marinade. |
| your selection. | | | | 4. Cover dish with plastic wrap. Place in refrigerator |
| Here are a couple of easy grilled tuna recipes that I | | | | for 1 hour. |
| like. | | | | 5. Get your grill hot--for this recipe, a charcoal grill is |
| Grilled Tuna Steaks: Recipe 1 | | | | definitely the best way to go. Remove tuna steaks |
| Ingredients | | | | from refrigerator. Grill tuna steaks for 10 to 15 |
| 4 tuna steaks | | | | minutes. Be sure to turn them at least once during |
| 3 tablespoons soy sauce | | | | the grilling. |
| 1 teaspoon brown sugar | | | | When you serve your tuna steaks, you can garnish |
| 1 teaspoon fancy mustard | | | | them with lemon wedges or sprigs of parsley. Grilled |
| 2 tablespoons cooking oil | | | | peppers, onions and mushrooms make great |
| Directions | | | | accompaniments. |