Charcoal-Grilled Tuna Steaks with Charmoula Vinaigrette | America's Test Kitchen
Ideally, grilled tuna should combine a hot, smoky, charred exterior with a cool, rare, sashimi-like center. So how do you make fish that’s both very hot and very cool?
Ingredients
- vegetable oil for cooking grate
- 3 tablespoons plus 1 teaspoon red wine vinegar
- table salt
- 2 tablespoons Dijon mustard
- 2 teaspoons honey
- 1/4 cup minced fresh cilantro leaves
- 2 tablespoons minced fresh parsley leaves
- 4 minced garlic cloves
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 3/4 cup olive oil
- 6 tuna steaks , 1 inch thick (about 8 ounces each) (see note)
- ground black pepper
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