Talking tuna

“Just as the seasons change, so do our palates,” writes Greg Morago for the Seattle PI. Right now we’re craving lighter food with clean, clear flavors; unweighty fare that cuts through summer’s heat and humidity with delicious purpose.”

The article offers a handy list on what cooking techniques work best for which fish – for tuna, that’s grilling.

Check out the grilling tips from Weber and their free books. (Fireplace photo from Weber)

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