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Started By
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Grilling Tuna--Educate me please
Posted on 10/6/16 at 11:53 am
Posted on 10/6/16 at 11:53 am
Really wanting a Seared Tuna & Spinach Salad. Never done Tuna.
Note I have a Green Egg if that makes a difference.
Note I have a Green Egg if that makes a difference.
10
Posted on 10/6/16 at 12:02 pm to ELLSSUU
if i have fresh (not whole foods "fresh", like just caught) tuna i just get a black iron skillet very hot and sear for one minute on each side. still cold in the middle....
Posted on 10/6/16 at 12:03 pm to ELLSSUU
Grill the same way you would a steak. Just be aware that tuna will cook faster than beef.
Posted on 10/6/16 at 12:03 pm to ELLSSUU
cook like a steak. On my Weber kettle, I did 2 min a side for medium (about 1 1/2" thick).
Posted on 10/6/16 at 12:28 pm to ELLSSUU
Hot and Fast.....Use your charcoal starter chimney if you have one. Get the charcoal burning hot in the chimney, place a small wire grill on top....or any grill that will sit safely on top of the chimney, cook tuna for 90 seconds each side, feast.
Posted on 10/6/16 at 12:43 pm to ELLSSUU
You can do it on the egg for sure, but I find it easier to control the heat and get the perfect end result with a black iron skillet and a little butter or olive oil. Get a hot fire and get the internal temp to 125 and take it off. The filet needs to be at least 1.25 to 1.5 inches thick or it tends overcook quickly.
Posted on 10/6/16 at 1:03 pm to gmrkr5
Fresh-caught tuna is tough to beat 
Posted on 10/6/16 at 1:19 pm to Zappas Stache
quote:
Hot and Fast.....Use your charcoal starter chimney if you have one. Get the charcoal burning hot in the chimney, place a small wire grill on top....or any grill that will sit safely on top of the chimney, cook tuna for 90 seconds each side, feast.
Yup
quote:
tigeryat
quote:
Get a hot fire and get the internal temp to 125
That would be overcooked
quote:
1.5 inches thick or it tends overcook quickly
True
Posted on 10/6/16 at 5:28 pm to ELLSSUU
Once I started using a cast iron skillet, I never went back to grilling tuna. A little olive oil or butter, blackened seasoning, and high heat for a short time. I usually do it on the stove and don't want all the smoke, so I'm really bronzing or searing rather than blackening. And I find this method makes it easier to keep the center as red or pink as you want it. More control than grilling.
Posted on 10/6/16 at 5:39 pm to ELLSSUU
As others have said, high heat and 1-2 minutes a side. I leave it out on the counter for an hour before cooking. It will come out with a bright red center. I usually just rub with olive oil, heavily salt, black pepper and a couple of shakes of red pepper (cayenne). Slice thin and fan on a plate with ponzu sauce and chopped green onions. I usually put a pile of seaweed salad in the middle.
Posted on 10/6/16 at 8:16 pm to mworld938
Glad this thread popped up. Need to grab some ponzu. As others have said, cook it just like a steak. Make sure you cut the tuna steaks at least an inch thick or they will overcook. I pat the steaks dry and oil up the grill grate to keep them from sticking and get some nice grill marks.
Tuna pairs very very well with a fruit salsa of some sort. Last time I made a pineapple salsa and I enjoyed the hell out of that. Something different.
Pineapple salsa
1 c. Diced pineapple, not canned
3-4 green onions
1tbsp soy sauce
1tsp fresh minced ginger
1 diced avocado
1/2 cup chopped cilantro
Could also throw a jalapeño in there for some heat
Tuna pairs very very well with a fruit salsa of some sort. Last time I made a pineapple salsa and I enjoyed the hell out of that. Something different.
Pineapple salsa
1 c. Diced pineapple, not canned
3-4 green onions
1tbsp soy sauce
1tsp fresh minced ginger
1 diced avocado
1/2 cup chopped cilantro
Could also throw a jalapeño in there for some heat
Posted on 10/6/16 at 8:42 pm to ELLSSUU
blackening seasoning of your choice
butter
cast iron skillet
butter
cast iron skillet
Posted on 10/6/16 at 8:43 pm to tigeryat
quote:
get the internal temp to 125 and take it off
That seems way overdone for fresh tuna. I prefer mine red and warm in the middle. Others will prefer it raw and cool in the middle.
This post was edited on 10/6/16 at 8:45 pm
Posted on 10/6/16 at 8:58 pm to ELLSSUU
No reason to get the egg all fired up for 2-3 minutes. Just use the cast iron skillet. Do not overlook. Best to just sear both sides, leave middle raw.
Posted on 10/6/16 at 9:01 pm to Cajunate
quote:
Grill the same way you would a steak. Just be aware that tuna will cook faster than beef.
This. I season tuna just like a steak (salt and pepper only). It cooks so fast fast--much faster than beef.
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