Charred Tuna Fish

Ideal for summer days when you decide to have a barbecue, tuna fish is best when just seared on the outside and still raw inside.


  • 1Β½ lb / 680–900 g tuna fish in a piece
  • 2 tbsp sherry vinegar
  • 6 tbsp extra virgin olive oil
  • salt
  • freshly ground black pepper

Orange Mayonnaise

  • 1 tbsp orange juice
  • 1–2 tsp grated orange zest
  • ΒΌ pt / 140 ml mayonnaise


Tuna fish is sometimes sold in a thick fillet, and sometimes cut across the bone into a steak. If the latter, this divides neatly into four by removing the central bone and cutting each of the two fillets in half. Cut the fish into even-sized pieces as thick as possible. Six thick chunks cooks far more satisfactorily than twelve neat slices. Brush the fish with the sherry vinegar and olive oil. Season lightly and put to one side while the grill or barbecue heats up. The fish should be cooked at as high a temperature as possible, as quickly as possible, but, of course, cooked through as much or as little as you like. While the tuna is cooking, combine the mayonnaise ingredients. Serve the tuna hot with orange mayonnaise.