Tuna steaks are a treat, and the intense heat of the grill is perfect for getting a good sear on the outside while keeping the inside tender, moist and pleasantly pink. We wanted a foolproof method for grilling tuna to perfection, and we decided to make vinaigrette that would complement the fish but not overshadow it.
We found that marinating the fish before grilling worked to season it throughout and ensure remarkably moist grilled fish; a bit of ginger and five-spice powder proved a simple way to boost the flavor of our oil-based marinade. We found we could let the steaks marinate for up to 24 hours, making our recipe more flexible.
As for the grilling method, we built a hot, concentrated fire by pouring the coals over only half the grill, which encouraged the exteriors of the steaks to cook quickly before the interiors could overcook. To accompany the steaks, we made a lime-ginger vinaigrette and gave it more aromatic depth with coriander seeds, fresh cilantro and fresh basil. A bit of fish sauce offered some umami notes.