How to cook tuna collar

Why the collar

The collar works hard, so the meat is marbled with fat and holds moisture through a hot grill. Japanese kitchens call it kama. In Christchurch, people know it as panga. However you say it, one collar feeds two.

Grilled collar

1. 1

   Salt it early

   Rinse, pat dry and salt both sides. Leave it 20 minutes in the fridge, then pat off the moisture.

2. 2

   Heat the grill hard

   A charcoal or gas grill on high, oiled. The skin side goes down first.

3. 3

   Cook skin side down

   6 to 8 minutes without moving it, until the skin chars and the edges turn opaque.

4. 4

   Turn once

   Another 4 to 6 minutes on the flesh side. It's done when the meat pulls from the bone easily.

5. 5

   Serve with citrus

   Lemon, grated daikon, soy or ponzu. Eat with chopsticks or fingers and work around the bone.