Perfectly grilled tuna steaks should combine a hot, smoky, charred exterior with a cool, rare center. For a home cook, this ideal can be an elusive goal.
For grilled tuna steaks with an intense smoky char and a tender interior, we started with a hot grill. We moistened the tuna steaks’ flesh with a vinaigrette to promote browning and allow the oil to penetrate the meat of the tuna steaks. And instead of using sugar in our vinaigrette, we used honey.
Both promote browning, but honey does it faster, which was important with the quick cooking times for tuna on the grill. It’s easy to add complementary flavors to this dish by mixing up the seasoning in the vinaigrette.