Why Bobby Flay Recommends Grilling Tuna
One of the OG stars of food television, Bobby Flay got his start on the Food Network way back in 1996, when his first series, "Grillin' and Chillin,'" hit airwaves as Food Network notes. Since then, he's gone on to host "Hot Off the Grill," "Boy Meets Grill," and "Bobby Flay's Barbecue Addiction," among other shows — are you noticing a trend? Flay, who has also penned cookbooks such as "Bobby Flay's Grilling for Life" and "Bobby Flay's Grill It!" is renowned in his field for being a grilling expert — so when he recommends a grilling tip, trick, or technique, trust us when we say we're all ears.
The chef's well-known grilling recipes include classics such as skirt steak tacos and "perfect" burgers (via Food Network), but Flay has also been known to char some more unusual dishes such as a whole turkey and a fruit-topped dessert pizza (via Food Network). He's also a fan of grilling seafood, and recommends grilling this versatile fish for a very specific reason.
Tuna's dense texture can stand up to a hot grill
If you enjoy tuna from a can, you might want to incorporate fresh tuna into your repertoire more often. The fish boasts an attractive scarlet color and a firm, meaty texture as Premier Family Foods explains, often playing a starring role in sushi and other raw fish preparations such as poke bowls, but is also wonderful when cooked until rare on tuna teriyaki skewers and in other dishes.
If you've never thought to grill tuna, let this be your sign: Celebrity chef Bobby Flay cites the protein as being an excellent candidate for grilling. He told Delish that unlike salmon or red snapper, which can intimidate would-be grillers as they can tend to stick and fall apart on a hot grill, tuna's firm texture means it will stand up to the heat and stay intact for easy flipping and serving.
"I think people are intimidated by fish on the grill," Flay told the outlet. "My advice is to use a filet that's more steak-like." The chef advised treating tuna steaks simply, brushing them with olive oil, seasoning them with salt, and placing them right on the grill itself. Flay counseled not to move the fish around, which could cause it to stick to the grates. "If you get nervous and try to move it too early, it will fall apart," he said. "Let it cook and form a crust that will pull away from the grill. After that it's like magic."