Light the Egg and bring to 225°. Regular natural charcoal is fine; however, experiment a little by adding a little apple wood to the coals right before you place the steaks on the grill.
Handling the tuna steaks with care - rinse in cold water, pat dry, and place on the grill.
Close the top and DO NOT
lift the top for 15 minutes.
At the end of 15 minutes, check the steaks by making a very small incision in the center of the steak. Smoked tuna is best served medium rare - look for the middle to be slightly pink inside the incision.
When the steaks are done, use a spatula and carefully take them off the grill and place them on the plates incision side down.
Drizzle Southern Dreams BBQ sauce over the steaks in an "S" pattern, and serve immediately to your guests.
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