TUNA STEAK / TOGARASHI SPICY SHICHIMI./

Grilled tuna steak Grilled tuna steaks - what could be more original and unusual at a family barbeque! Beautiful fresh tuna steaks require proper cooking to fully enjoy the taste and texture of “sea veal“, as chefs call this fish. Thick pieces of tuna are fried on each side for only a couple of minutes and are removed from the heat until the middle is dry because this fish is quite lean. Tuna steaks are best grilled on a well-heated grill or grill pan, where they brown in minutes. Make sure you get very fresh pieces, as they will be raw inside after grilling - this is the ideal degree of doneness for tuna. Tuna is called underwater veal, due to the fact that the meat is dense and red. When frying, it is important to leave the tuna meat raw inside, as when it is fully cooked, it becomes dry and tough. Do not be afraid to eat raw tuna - in Japan, it is considered the cleanest fish that does not have parasites. To sear the tuna, heat up a charcoal grill or grill pan well.