Grilled tuna collar. Freshly grilled yellowfin tuna collar with teriyaki marinade. Once you pull your fish off of the grill, you will most likely have some of the most tender fish you have ever eaten. This stuff is just plain delicious.

Explore Bon Appétit Grill Fish Salmon Tuna cook like a pro. Finally, a Salmon Burger We Can Get Behind. I know this reply is a bit (read: very) late, but in Japan tuna collars are halved just as you said Hank. You can cook Grilled tuna collar using 3 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Grilled tuna collar

You need 1 of tuna collar.
Prepare 1/2 tsp of salt.
You need 1/2 of lemon or your favorite citrus.

Heavy meat cleaver will do the job, or a miter saw if its real thick. Tuna collar and head (kabuto) are fantastic smoked or grilled. The tuna collar was wonderful, from the crispy outside to the tender, almost raw flesh hiding in the deepest crevices of the bone, with delicious salt-baked tuna in between. The yuzu kosho, a peppery/citrusy condiment, stood up to the richness of the tuna while the grated daikon cut the oiliness.

Grilled tuna collar instructions

Put the salt thoroughly on the tuna collar, leave it for 5 minutes..
Heat up the fish grill. Once the grill is heated up, start grilling the tuna collar..
Grill for about 7-8 minutes, turn the tuna, grill the opposite side for another 7-8 minutes..
Make sure that the tuna is well heated, and serve on a plate with your favorite citrus..

This recipe for grilled yellowfin tuna steaks features a lemony marinade with garlic, mustard, and soy sauce. Tuna is available most of the year, so fresh steaks should be easy to come by. Be choosy: a reddish color is acceptable, but flesh with dark spots or streaks should be avoided. As with all great ocean fish, the flesh tends to be dry. Marinate with oil, and avoid overcooking.