Wood grilled tuna

[Henrik]

So, I have continued my wood (only) grilling session, this time with tuna. I'm using birch wood. This time I waited longer for the flames to die out. There was a real nice glow to the fire, with plenty of heat. I wanted direct grilling only, no smoke this time.


Starting the fire




Getting ready to cook



I was really trying to balance the various flavors on the plate. For tuna I m
ade a dressing made from olive oil, lemon juice, lemon zest, finely chopped parsley and capers. It goes really well with fish. I applied the dressing just like you do with a board sauce for meat. Same great concept.

To balance the tangy flavors from the tuna dressing I browned plenty of butter and spooned it over some Fettucine (pasta). The browned butter together with the pasta gives you a smooth sweetness that works well with the tuna.

I also grilled broccoli over the wood fire while at it. I like slicing them lengthwise to use the whole stem and not just the bouquetes.

I placed the tuna slightly offset so it wouldn't get burnt too soon. I flipped it every two minutes and moved it closer over the direct heat as it was reaching target temp (38° C / 100° F).


Grillin' tuna




The plate being served

[DWCowles]

Nice cook Henrik and nice pics

[Henrik]

Thanks! Means a lot coming from a Lang owner. I am considering getting a stick burner, and know you're really happy with yours. Is it insulated insulated in any way, or just with thick walls?

[DWCowles]

Just 1/4" wall

[fuzzydaddy]

Great cook Henrik, and photos. Love the ones with the flames - they remind me of the fires my father and grandfather built many many years ago to smoke pork shoulders over hot coals.

[Henrik]

Thanks! Smoke pork, I love the sound of that, sounds like great memories to have.

[Huskee]

I bet that was some stellar tuna. Love wood.

[Thunder77]

Looking wonderful Henrik! I have to try roasted broccoli. I have done asparagus, but never broccoli. Thanks for sharing!

[Henrik]

Thanks! Grilled broccoli is great. If you place them like the dials on a watch (radially, that's what I do), then make sure you have the stems inward, that way you don't burn the bouquets right away.