Hey everyone,
For my 1st cook on my "new to me" Traeger Jr. Elite pellet cooker, I want to try tuna coller. The ones I have include a bit of the belly attached. These are from small bluefins, like 20lbs.
I'd like to achieve a sweet and slightly smokey result.
I'm hoping for tips, time & temp, recipes, etc. Remember, this will be my first cook on a pellet cooker.
Thanks!
JD
How well done do you want this tuna? Whenever I’ve cooked tuna, I’ve simply seared it. Your pellet cooker isn’t really the best too for that. A gas or charcoal grill would be better. But, YMMV. Best of luck to you any which way you go.
@jdbike I oil my grate before putting the fish down and have never had a fishiness issue in my grill. I don’t see why you would, assuming the fish isn’t bad.
you can get a hint, which is what it sounds he's after. Fish is usually happy to take on smoke even from a pellet cooker so it's possible to meet the expectations here
Guess it depends on the length of your cook time as to your preference. Personally I like a quick sear on each side. Hopefully we hear back as to how he cooked it and how it came out.
Thanks,
Now I’m torn between two zone on the grill to put some smoke on indirect side, then crank up fire (w/wood), then quick sear directly over fire.
im thinking citrus, ginger soy.
Then serve w/ ponzu sauce on side.
Does that sound right?
JD
How long do you plan on cooking the tuna, quick sear or cooking it through? Your sauce sounds good. We do quite a bit of Ahi Tuna with just a sear but don't know if that is your preference. If you're looking for a quick sear you wouldn't need the two zones.
How long do you plan on cooking the tuna, quick sear or cooking it through? Your sauce sounds good. We do quite a bit of Ahi Tuna with just a sear but don't know if that is your preference. If you're looking for a quick sear you wouldn't need the two zones.
Thanks captain.
Honestly, I have no idea. I've never cooked tuna. I love fish, raw, seared, anyway. I'm cooking for guests so I'll probably do some poke and some smoked / grilled so most likely kind of cooked through, as lightly as I'm able. Just want to get some smoke on it. That the only reason for 2 zone on grill. I do also have the pellet cooker w/ a temp range of 180 - 450.
I'm looking for any suggestions or help here from people w/ tuna experience w/ grill and or smoke.
Thanks again!
If you want a quick sear tuna I find it best to put a little oil in a hot pan. I add some Sesame seeds and let them toast a bit. Then put the tuna on top of the seeds. You only need to sear it about a minute or less on each side. This will cook the tuna about a quarter inch in on each side, the balance will be raw. You might want to Google the cooking method too, might be a good video to watch. Let us know how it worked out for you.
I wet brined some loin and belly chunks overnight.
Dressed three different ways after rinsing, towing off well & drying in fridge for 7 hours.
Some w/ sirrracha, honey lime, some w/ teriyaki, a little ginger, orange sauce, and toasted sesame seeds, and some w/ herbs and mixed cracked pepper corns.
Came out well. The smoke is much different than the stick burner.
Thanks again.
JD
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