Jim’s Perfect Grilled Tuna {Powernap}

This is the latest installment of my Powernap column. The series where I share quick, easy food that can be made for all kinds of situations. Powernaps are short and sweet, and so are these recipes. These are the things I make in a jiffy when I need a quick snack, am in the mood for a recipe experiment, or simply need to clean out the pantry.

Last month our dearest friends from North Carolina moved to Connecticut. While I know they were sad to leave their life in the South, we were glad to have them  move closer to us. Their two boys get along so well with our daughter she has already started to think of them as brothers! Once their new house was unpacked they invited us over for a summer barbecue evening. We enjoyed a kid’s fair at the local park, a few games of cornhole and a delicious dinner of grilled tuna, snow peas and rice.

Season the Tuna heavily...

Both of our friend’s are great cooks, but Jim really took charge of the tuna for this meal. Having grilled many, many a tuna steak he has come to believe that his method is the best there is for grilling simple, perfect fish. His secret is to season the meat heavily with salt and pepper before adding it to the grill. If the seasoning looks like it is too much, it isn’t. Keep seasoning. Then grill it over indirect heat for roughly six to seven minutes per side before removing it to serve. The tuna should be cooked on all sides but still raw in the center. The skin should still be moist and a tad salty, while the inside should retain a fresh-from-the-sea tuna flavor. I have to say, for such a gourmet meal it was amazing how little preparation it really took. Dinner was on the table in no time, served with a chilled albarino it was the perfect light summer meal to celebrate the return of great friends.

Grill it over indirect heat...