Grilled Yellowfin Tuna with Lemon and Garlic

    Published: 06-16-2009
    Views: 52,779
    Chef Phil Anderson demonstrates how to make grilled yellowfin tuna with lemon and garlic.

    Phil Anderson: Hi! I am Chef Phil from Harris Teeter, and today it's a great day for grilling. It's just beautiful out here and we're going to do a grilled tuna, yellow-fin tuna. We're going to use direct heat. Now when you are char-grilling, there's two kinds of heat; direct and indirect and most of the time, I use both the methods, but this time, I'll go straight off because the fish cooks so fast. How I prepped this, the yellow-fin, was I took some garlic, chopped it up really nicely, a teaspoon of chopped garlic or two cloves and then I put some lemon zest and lemon juice, one lemon and then olive oil, a quarter of a cup and I marinated that. Now I had to flip it over once in a while so I had to go back into the reach and flip it over and you do it for about an hour-and-a-half but you want to keep on flipping it so that each side gets a little bit of the marinade. This will serve two people, there are two six-ounce steaks and it's got nice flavor. So we're going to grill this now at about 450 degrees. You always want to use a spatula or tongs; so I never want to use a fork to pierce the food. Hear that sizzle and I don't want to cook it till it's really well done. It eats like meat like a fillet mignon. So if you like your fillet mignon rare, you like your tuna rare. If you want your fillet medium rare, same thing. I keep it there for about two minutes and now I'm going to turn it up over to get a nice grill mark on it. If it sticks then it's not ready to go. Proteins won't allow in it to go. This is not stick and I am going to live it there for a little longer. This one does not, I want to let go. So we won't force it. This one looks like I don't have too much of a problem, a little bit. There we go. This one is just working with me; look at that, isn't that beautiful? When I turn it again, so you see how easy it's got to go. If it sticks, it's not ready to be turned. Now we have to wait a little longer here because bars need to do their job, that's going to taste really nice. So I am ready. I am ready for this. Okay, well there you are, a grilled tuna. It's just fantastic with the citrus in it, it's like the fillet mignon and sea food, the yellow-fin tuna. This is a fantastic marriage with Simi Sonoma County Chardonnay. The Chardonnay offers a well-balanced oak, butter and it marries really well with the citrus of the grilled tuna. Enjoy!