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Giving up on tuna

jlsmjlsm Posts: 939
edited August 2012 in EggHead Forum
I just can't get a decent sear on tuna without overcooking, Last night used one of the Hunt Fish Cook recipes recommended here but even added a little honey to the mustard-sesame coating. Got the mini roaring at 650 and left the grill on for 10 minutes oiled to heat. Cooked 90 seconds a side. It was good, but not great without a sear. Taking the tuna inside with cast iron from now on. Do you all get a sear with rare tuna?
*******
Owner of a large and a beloved mini in Philadelphia

Comments

  • stikestike Posts: 15,597
    650 isn't roaring.

    you want to make sure the meat is dry. any coating of any sort is insulation. if you sear something that is covered in rubs or other coating, it will only burn the stuff, and never sear the meat

    the other option is, as you said, cast iron.  if you 'sear' with that, your coating can have time to set up and cook, then brown.  searing in a pan is not at all like searing directly exposed to 1200 degree charcoal. it's hot, but not nearly as hot



    ed egli avea del cul fatto trombetta -Dante
  • jlsmjlsm Posts: 939
    Thanks, stike. One more try with your advice.
    *******
    Owner of a large and a beloved mini in Philadelphia
  • and if you aren't happy, do it inside. I do it in a skillet 90% of the time and it's ready in 2 minutes with no hassle and it's prefectly cooked with no risk of overcooking. It's a great recipe and even though the egg adds another layer of flavor, it's really good done simply done in a skillet
    Keeping it Weird in the ATX
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