One of the great things about summer in Cape Town, is the ample supply of fresh yellow-fin tuna.
There is nothing that can beat freshly seared tuna, cooked on hot coals. It is a gloriously warm summer evening, so I decided to cook fresh tuna on my father’s old gas grille. You need to heat the grill at least 1/2 hour before cooking, and cook the tuna for about a minute MAX each side, but it is magic, tender and melting in the month. Just look at how it turned out.
The grill entered our family in the early 80’s, so it has been in the family for over 30 years. My father gave it to me in a weak moment a few years ago, and has been asking for it back ever since.
It still cooks the best beef steaks in Africa, and as you can see, the best tuna as well.
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