I can sum up my approach to tuna simply: I treat it as if it were a steak. When I’m finished with it in this recipe, it even looks like a steak. The exterior is crusty and dark brown to black, and the inside is red and juicy. It’s almost (but not quite) blackened. Take it off the grill at the first moment you wonder whether it’s done. It will be perfect then. The ideal side dish for this is–believe it or not–red beans and rice.
- 1/2 stick melted (but not hot) butter
- Juice of 1/2 lemon
- 1/2 tsp. Worcestershire sauce
- 4 tuna steaks, 8-10 oz. each; the thicker, the better
- 3 Tbs. salt-free Creole seasoning
- 1 1/2 tsp. salt.
- 1/2 tsp. ground anise seed
1. Heat the grill as hot as you can get it. Meanwhile, mix the melted butter, lemon juice, and Worcestershire sauce, and brush the tuna with the mixture.
2. Mix the Creole seasoning, salt, and ground anise. Sprinkle generously all over the tuna on both sides. Use all the seasoning.
3. Grill the tuna for about ninety seconds per side (or less) over the hottest part of the grill. Beware of flames! Turn it once with tongs or a metal spatula (no forks, please).