Procedure Text How to Cook Tuna Steaks
The following is the example of Procedure Text.
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3. Preheat the grill
to a high temperature if grilling. If using a gas grill, turn it on to
high and close the lid to allow the grates to get extremely hot. Be sure
to oil the tuna or the grill before putting it on. If using a charcoal
grill, either cook it over a preheated grate on direct heat, or you can
cook a tuna steak directly over a charcoal chimney. To do this, light
charcoal in a chimney until the coals are burning, then place grilling
grate or similar rack directly over the chimney. Again, allow the grate
to preheat to help avoid sticking, and to sear most efficiently. When
grilling over high heat, a total cooking time of four minutes will
result in a rare tuna steak. You can cook for two minutes per side, or
allow 2 1/2 minutes on one side and 1 1/2 minutes on the other. If you
prefer your tuna steak more done, simply leave it on longer.
For the definition of Procedure Text and its explanation, just click here!
How to Cook Tuna Steaks
Tuna steaks are a great alternative to
other seafoods and beef steaks. They can be cooked very rare and served
in a variety of styles. Depending on your preference or convenience, you
can grill or pan sear a tuna steak, both with outstanding results.
Instructions
1. Decide on your method of cooking.
Tuna steaks can be either grilled or pan-seared and both come out great.
If you are grilling, you need to be sure to grill on high heat.
2. Decide on your flavors. Tuna steaks
go well with Asian flavors such as teriyaki or sesame. If you like, a
simple marinade for a tuna steak might consist of garlic, ginger, soy
sauce, teriyaki and some sesame oil or sesame seeds.
4. Follow the same instructions as
grilling if pan-searing your tuna steak, but with a hot pan. Preheat
your pan and add oil when hot, or liberally oil the steak. The same
cooking times as Step 3 apply.
5. Serve tuna steak either as a main
course in steak form, or sliced thinly as an appetizer. Slices can also
be added to a salad. Tuna does not have to be served warm, as many
people prefer it at room temperature or cool.
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