Its definitely the timed grill. The original butter and not those trying to be “butter” butter. And the calamansi, that clinched the great grilled tuna steak. We were able to buy three mouth watering pieces of tuna steak at a very reasonable price and rushed home to preserve the freshness of the fish by cooking it right away. I just marinated it with liquid seasoning and calamansi and a pinch of salt then heated the pan grill then the butter then at the precise time that I felt it should hit the pan, I placed it gently and counted, through my gut hungry feeling, the exact time when I should sprinkle the ground black pepper, then the removal from the grill. I heated the excess marinade with the butter and poured it over the grilled tuna.
Andres and Ponso loved it and requested for seconds. There was none left so they slept with that hanging hunger for more great grilled tuna steak. Well, that’s life. They just have to learn to live with it.