Recipe of the week: Charcoal-Grilled Tuna Steaks With Red Wine Vinegar and Mustard Vinaigrette

Properly grilled tuna should be nicely charred on the outside and have a cool, "sashimi-like" texture in the center.

Properly grilled tuna should combine a smoky surface “with a cool, rare, sashimi-like center,” said Andrew Janjigian in Cook’s Illustrated. “So how do you make fish that’s both very hot and very cool?” We found that using intensely hot coals and brushing the grate with oil gives the flesh a nice char, while applying a liberal coating of vinaigrette moistens the exterior, solving the “problem of dry, stringy flesh.”

Charcoal-Grilled Tuna Steaks With Red Wine Vinegar and Mustard Vinaigrette

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