Then the tuna is boned and the skin removed. In the center of each fillet, there is a line of bones and a strip of meat which is dark, strong, and bitter. The tuna can be grilled briefly, as l am doing in this recipe. 1 hour before cooking. The small tuna is available in New York markets during the summer and is quite inexpensive.
Larger tunas yield a better percentage.
Briefly grilled, as in the recipe here, the tuna picks up a roasted taste from the hot grill, which touches the meat, but it is not completely cooked on the grill or under the broiler. It finishes cooking in its own juices without getting overcooked by the time it is served. The sage butter is a nice complement and the sea beans, available in specialty stores or along the shore in some parts of the country, are a nice addition to the grilled fish. Only the young, very tender shoots should be picked. They can be eaten in salads, steamed, boiled, or sauteed.