Grilled Yellow Fin Tuna with a Ginger, Lime and Chilli Broth and Japanese Seaweed

Preparation info
  • Serves


    • Difficulty


Appears in

By Franck Dangereux

Published 2004

  • About

If you buy tuna loin, which is off the bone and has had the skin removed, remove the small bit of brown meat on the part of the loin that was next to the bone. This is the fat of the tuna, and it is delicious when the tuna is cut in thin slices and barbecued, but when you grill it and leave it medium rare, it doesn’t taste as good as the rest of the tuna. So take it off. When you’ve removed the brown meat, cut the loin into nice thick medallions, about 2 cm thick.