Flame Charred Tuna: Melt-in-your-mouth Culinary Ecstasy
Posted: Sep 04 2014
Ask most tuna connoisseurs and they’ll probably tell you they prefer to eat theirs raw, which makes sense since cooking can dry tuna out and diminish its flavor. But there are plenty of folks who prefer a grilled or flame charred tuna over sashimi style.
With the exception of otoro—the lowest (and tastiest) section of the tuna belly, which has a comparatively high fat content—tuna is a lean fish, so maintaining the melt-in-your-mouth quality of our fresh tuna will depend on how you choose to cook it.
Grilling tuna will mean searing the outside and leaving the center raw. Flame charred tuna is a great option for anyone who prefers their tuna with a cooked appearance on the outside (while keeping it raw in the center); even fully cooked tuna can be delectable if it’s prepared right. Try infusing the fish overnight in olive oil to prevent it from drying out. When you’re ready to cook, make sure to keep it pink in the middle.
Photo courtesy by JustOneCookBook
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