Grilled Yellowfin tuna recipe

Grilled Tuna with Cucumber Dill Sauce & Grilled Sweet Potatoes

Fire up that grill, and let's have some grilled tuna! No one likes dry tuna, so seal in the juices and get rid of the fishy taste by marinating the tuna in mayonnaise first. The result is beautiful, moist and flavorful grilled tuna!

Preparing the Tuna

I purchased a piece of bright red tuna. I picked it out because it was pretty. Shallow, huh? It was almost one pound in weight which I thought would be just the right size for two of us. About an hour before we were planning to eat, I slathered it with light mayonnaise and a touch of salt and fresh ground pepper and put it back in the fridge. I do this because tuna can be a very dry fish if cooked too long or the wrong way. I like my tuna nice and moist and full of flavor, not dry and fishy. I find that mayonnaise seals in the juices and gives it a nice flavor.

Grilled Yellowfin Tuna Recipe

• 1 pound fresh tuna steak (I buy it boneless and skinless)
• 1/2 cup light mayonnaise
• Fresh ground salt and pepper (to taste)
• Fresh lemon
• Cucumber Dill Sauce, optional

How To Grill Tuna Steaks

• Coat the tuna steak with mayonnaise, sprinkle with salt and pepper if desired, and return to the fridge for at least 30 minutes.
• Preheat gas or charcoal grill on high and close for 10 minutes.
• With long tongs, slap that piece of tuna right on the grill. Do NOT disturb it for at least 2-3 minutes. You want the flesh to sear, sealing in the juices and making the flesh firm enough to flip over and not break apart.
• Turn the tuna 180 degrees and leave it there for another 2 minutes. This is to give your tuna steak that pretty diamond pattern you see in fancy restaurants!
• Carefully, flip the tuna steak over and grill for another 3-4 minutes or until you're happy with it. There's no way I can tell you how long to cook it.
• Everyone's taste is different. Peek inside with a sharp knife and see. Some like it almost raw in the middle, much like sushi with the outside seared for flavor. Others poo-poo that idea thinking that fish needs to cooked through. Still others choose to cremate the poor thing, which in my personal opinion, is a waste of good expensive tuna! Only you will know how far to let it go. Keep in mind that no matter what you cook, it continues to cook for a few minutes after you take it off the grill.
• Remove to a warm plate and serve with Cucumber Dill Sauce and lemon.
• Refrigerate the leftovers for REAL tuna fish salad!