Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Grilled Tuna Steaks

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Grilled Tuna Steaks

    A fresh and beautiful tuna loin deserves to be treated right: Kissed with heat on each side, then whisked away before the center can overcook and dry out. That's because tuna is an extremely lean fish. One of the best ways to cook tuna steaks is over the high heat of the grill, which slaps a flavorful sear on the fish in no time.

    Note: Using thick tuna steaks makes it easy to leave the center rare.

    Serves 4.
    • 4 tuna steaks, about 6 to 8 ounces (170 to 225g) each and 1 1/4 to 2 inches thick
    • Vegetable, canola, or other neutral oil, for oiling the steaks
    • Kosher salt
    • Freshly ground black pepper
    Light FULL chimney of coals (if cooking with gas, set as high heat). Preheat for 5 minutes.

    Dry tuna steaks well with paper towels and lightly brush them all over with oil.

    Just before cooking, season tuna steaks all over with salt and, if desired, pepper. Then set over hot side of grill. Cook tuna until first side is well-seared and the fish releases from the grill grate, 1 to 2 minutes. If the fish sticks, try to gently lift it from below using a thin metal spatula or the tines of a carving fork inserted down between the grill grates. Turn fish and repeat on second side.

    For an ideal doneness of rare, cook the fish long enough to sear each side, and no longer. You should be able to watch the heat penetrate the fish from each side because tuna changes color so dramatically, from a deep purple when raw to a beige when cooked. Use the side of the fish to gauge doneness: if you want it very rare in the center, the sides of the steaks should still look purple, with the color of the cooked fish just starting to creep in from above and below. If you want it a little more done, let the cooked color creep up a bit more from both sides. We don't recommend cooking tuna steaks beyond medium-rare.

    Source: Serious Eats https://www.seriouseats.com/grilled-tuna-steaks

    #2
    I love grilled tuna, but can't make myself use a full chimney of charcoal for something that cooks in four minutes, so I typically do this in cast iron.

    (Sounds like a good reason to pick up a Smokey Joe for myself, now that I think about it!)

    I also like using a good cajun seasoning, which crusts up well. Marinating the tuna in soy sauce and olive + sesame oil tastes great, too.

    Comment


      #3
      I love grilled tuna, but can't make myself use a full chimney of charcoal for something that cooks in four minutes, so I typically do this in cast iron.
      Thanks for the suggestion. I agree - full chimney is a hard choice for how briefly these steaks are on the grill. Thanks for the suggestion on marinating and seasoning.

      It was challenging to find any recipes for the grill. We found my first attempt at it to be tasty - looking forward to a 2nd attempt incorporating some of Michael_in_TX suggestions....

      Comment


        #4
        For more crust and seasoning, try rubbing the tuna steak with everything bagel spice before grilling. I use my Smokey Mountain with the barrel removed. This way I can cook the steaks about 1-2‚ÄĚ above the coals.

        Everything bagel contains sesame seeds, sea salt, minced garlic, onion and poppy seeds.
        Last edited by Cachecropp; February 13, 2022, 10:10 AM.

        Comment


          #5
          That reminds me to add more fish to our diet.
          Thanks for the post. But no rare fish for us, Light pink to white center, still flaky and moist.

          Last edited by bbqLuv; February 13, 2022, 11:12 AM.

          Comment

          Announcement

          Collapse
          No announcement yet.
          Working...
          X
          false
          0
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          {"count":0,"link":"/forum/announcements/","debug":""}
          Yes
          Rubs Promo

          Spotlight

          These are not ads or paid placements. These are some of our favorite tools and toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use Our Links To Help Keep Us Alive

          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


          Grilla Pellet Smoker proves good things come in small packages

          We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
          Click here for our review on this unique smoker


          The Good-One Is A Superb Grill And A Superb Smoker All In One


          The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

          Click here to read our†complete review


          Bring The Heat With Broil King Signet’s Dual Tube Burners

          3 burner gas grill

          The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

          Click here to read our†complete†review



          Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

          Click here to see our list of Gold Medal Gifts


          GrillGrates Take Gas Grills To The Infrared†Zone


          GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

          Click here for more about what makes these grates so special


          Groundbreaking Hybrid Thermometer!

          Thermapen One Instant Read Thermometer

          The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

          Click here to read our comprehensive Platinum Medal review


          The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

          kamado grill
          Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

          Click here for our article on this exciting cooker