Broiled tuna is a dish prepared by cooking tuna in a broiler for about 10 minutes. Before being broiled, tuna steaks are allowed to soak in a marinade for about 30 minutes because marinating the tuna makes the meat more flavorful and tender. After the tuna is broiled, the marinade can be used as a sauce, but only after it has been boiled for at least 10 minutes to destroy any harmful bacteria. Tuna contains more mercury than most other types of fish, so one should only eat fresh tuna dishes like broiled tuna about once or twice a week.
When cooking broiled tuna, the tuna steaks need to be prepared at least 30 minutes to one hour before cooking. First a marinade is made using ingredients like lemon juice, soy sauce, grated ginger, chopped garlic and chopped onion. The ingredients are then placed in a bowl and whisked thoroughly.
Next, tuna steaks that have been rinsed clean and patted dry are placed in a large dish, and the marinade is poured over the steaks. After making sure the steaks are completely covered with marinade, the dish is covered with plastic wrap, and placed in the refrigerator. The tuna is then allowed to marinate for at least 30 minutes.
Preheat a broiler, and spray the broiler pan with nonstick cooking spray. Remove the tuna steaks from the refrigerator, place them on the broiler pan, and place the pan in the oven. About five minutes into the cooking process, remove the tuna steaks from the broiler, turn them over, and then return them to the broiler to cook for another five minutes.
Don’t cook a tuna steak too long or it will dry out and lose most of its flavor. Broiled tuna should be slightly pink in the center. Make a sauce for the broiled tuna by boiling the leftover marinade for about 10 to 15 minutes and spoon the sauce over the tuna before serving.
Eating tuna has many health benefits. Tuna is high in protein, low in fat, and contains essential amino acids. There are, however, some health concerns when it comes to eating fresh tuna because tuna contains more mercury than most other types of fresh fish, and canned tuna. It has been suggested that women who are pregnant or nursing, as well as children six years of age or younger, should only eat about 6 ounces (170 grams) of tuna per week. Others should only eat about 12 ounces (340 grams) of tuna per week.
