Tuna Steak

[Heretic]

Ah. So still fast sear just a bit longer to get the higher internal. Honestly, I did not see that coming. I was expecting the method to change. I'm just dense. Thanks for clearing it up for me!

[MBMorgan]

Gun to my head what is the best method for getting the fish to a well done interior without it getting it too tough and dry?

For a truly heretical suggestion: sous vide to your well done target temp then sear quickly. If you don't have a fancy circulator, just use the stove top method as described at chefsteps.com:

https://www.chefsteps.com/activities/5-common-misconceptions-about-sous-vide-cooking?utm_source=ChefSteps&utm_campaign=7fa236107b-sous_vide_misconceptions_push&utm_medium=email&utm_term=0_a61ebdcaa6-7fa236107b-130972701

[bubbabob]

I"m going to make some Ahi tacos tonight. Not sure what rub I'll use yet, but my thought is cutting the chunk I bought into 1.5" steaks and searing them on my gasser w/grill grates. Any thoughts on a rub?
BB

[jkwagner]

I do my Tuna steaks and Swordfish on the kettle w/ slow n sear at 225. I use oak and smoke them for 25 minutes give or take till they are up to temp. I just use salt and a little garlic powder on them and then do a coarse black pepper crust on the tuna.