Japanese · Dinner
Grilled Salted Tuna Collar
Tuna collar, dry-salted and left uncovered to firm the skin, then grilled over direct heat until the skin blisters and the meat flakes off the bone in rich, fatty pieces. Served with grated daikon, a lemon wedge and steamed rice, the salt drawing out moisture for a clean, smoky, faintly sweet finish.
$7
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
420Calories
45.6gProtein
15.4gFat
25.4gCarbs
1.6gSugar
1.6gFiber
1435mgSodium
72mgChol
3.2gSat Fat
780mgPotassium
45mgCalcium
1.9mgIron
3.2mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-calorie
low-cholesterol
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the tuna collar dry with paper towels, season both sides with 1/2 tsp salt, working it into the crevices around the bone.
2
Rest
Set the salted collar on a wire rack over a plate and leave uncovered at room temperature for 20 minutes.
3
Grill
Heat grill or grill pan to medium-high, wipe grates with vegetable oil, lay collar skin-side down 5–6 minutes until deeply blistered.
4
Grill
Flip and grill flesh side 5–6 minutes over medium-high heat until thermometer reads 130–135°F and flesh flakes easily with a fork.
5
Finish
Toss the grated daikon with a pinch of salt. Finely slice the scallion.
6
Plate
Transfer collar to a plate, mound daikon and scallion alongside, add lemon wedge and serve with rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g tuna collar
- 1 tsp1 tsp salt, plus a pinch extra for the daikon
- 4 oz114g daikon
- 22 lemon wedge
- 22 scallion
- 7 oz200g cooked white rice, to serve
- 1/2 tsp1/2 tsp vegetable oil, for the grill grates
