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1st time Ahi Tuna Steaks?

RumrunnerRumrunner Posts: 563
edited 2:17AM in EggHead Forum
Picked up a couple 6 oz Ahi Tuna Steaks last night. I understand that you cook these like a beef steak...sear and cook to rare/med rare? Seasonings....like a steak, too? I was thinking either DP's Raging River or steak rub. Ideas?

Comments

  • BigTBigT Posts: 385
    Rumrunner,[p]Go nuclear and hit them 30 seconds a side. [p]Damn. Now I'm hungry. For tuna. At 8AM.[p]Big T

  • TroubleTrouble Posts: 276
    Rumrunner,
    How thick? If much more than an inch, you might want to bring the temp down some and go a minute longer. [p]I love my tuna just beyond raw, but it's not good if it's still cold in the middle. Seared rare works best for me on tuna steaks that are 1 1/4" to 1 1/2" at about 500* for 90 seconds per side.[p]It has a great flavor all its own...I just marinate in a 50/50 blend of EVOO and soy sauce for about 20 minutes. You can go in any direction and get as fancy or stay as simple as you want on sauces/rubs, etc. Add a bit of RR to the above marinade for a nice kick.[p]The next day (if there's any leftover) don't try to reheat...the flavor is much better cold than hot. It's the best stuff in the world with a bit of mayo and some capers. Highbrow tuna salad. On good crackers...mmmmm.[p]That's my two cents, anyway. Enjoy![p]Joyce
    who wishes she was back in the tuna rut now

  • fishlessmanfishlessman Posts: 21,267
    Rumrunner,
    6 oz is small so quick sear. these bluefin were seared only and they were over cooked. sear, plate and serve immediatly or they will over cook in the plate. no resting after cooking, cut right into them[p][p][p]

    [ul][li]bluefin[/ul]
  • drbbqdrbbq Posts: 1,152
    Hi Steve,
    For me it's just about impossible to make them too rare, but it's very possible to overcook them.
    Great stuff.

    Ray Lampe Dr. BBQ
  • fishlessman, small, but still about 1½" thick.

  • fishlessmanfishlessman Posts: 21,267
    Rumrunner,
    thats thick enough. when i did these i was curious what internal temp would be right. all you really need is a hot sear for 1.5 to 2 minutes a side and there done. somepeople dont like to see any red with tuna, but they dry out quickly with that extra minute on the grill. having a tomato style pesto type sauce to pour overthem when they are done helps if they are overcooked like you see in most restaraunts

  • katmankatman Posts: 331
    Rumrunner,[p]Soak in soy-based marinade and sear in a super hot cast iron skillet just long enough on each side to just begin to warm the center. If you overcook it won't be much better than tuna from a can.

  • Rumrunner,
    Just did these last week.[p]Up here in fish country, Ahi is seared and served with the center raw, if it's really high-grade fish.[p]I'd go with Tsunami Spin, a maybe little added garlic.
    HS

  • drbbq, Well chosen words! I like that description.[p]Aloha from Ahi land![p]Greg
  • WardsterWardster Posts: 979
    Rumrunner,
    Good eats right there. I heat egg to about 500*. Marinade steaks in cracked pepper and lime juice for about 10 minutes. Cook on one side till the sides turn white, about half way up, same on the second side. Should be rare medium rare.

    Apollo Beach, FL
  • Nature BoyNature Boy Posts: 8,415
    drbbq,
    Gotta agree here. I get so tired of guests making me put it back on to cook more. Amazing how many people are queezy about eating it rare. They all think they're gonna get instant worms! Frustrating.

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Thanks all for the tips![p]I'm thinking a little bath of Sesame Oil/EVOO, then some Kosher Salt & cracked black pepper. A sear on the Mini til 125-130° internal. Yes...no?

  • WardsterWardster Posts: 979
    Rumrunner,
    Absolutely

    Apollo Beach, FL
  • WardsterWardster Posts: 979
    Rumrunner,
    Absolutely

    Apollo Beach, FL
  • markhmarkh Posts: 14
    Rumrunner,[p]If I'm not mistaken, Ahi is sushi grade tuna. Cook it, or not to your personal taste.
  • katmankatman Posts: 331
    Rumrunner,
    I like sesame but I think the burn point is pretty low.

  • fishlessmanfishlessman Posts: 21,267
    Rumrunner,
    ive only measured the internal temps once while cooking tuna, 120 was a little overdone,but still on the moist side. i would think that if you took it off the grill at 110 to 115 it would be better. the temps do rise on the plate pretty quickly with these steaks.

  • fishlessman, thanks...noted

  • markh, the clerk mentioned (I think) "Sashimi Grade"...whatever that means. I'll need a seared or black outside before I can touch it ;)

  • Rumrunner,[p]That means top of the line don't cook it much. Sashimi is sushi w/o the rice. This is fun.
    Good Luck

  • Nature Boy,[p]They're crazy! They won't get instant worms. They get it slowly It takes at least 24 hours for the eggs to become worms. Sheesh!
  • Nature BoyNature Boy Posts: 8,415
    guava wood,
    that's funny. Well, for those that don't have worms it's funny.
    Hee

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature Boy,[p]You know what's worse than finding a worm in your food? Finding half a worm. [p]Really though, jus joshin' about the worms. Fresh ahi can't be beat when prepare correctly and I eat it completely raw as well. Good dipped in a little wasabi and soy sauce.[p]Aloooha![p]Greg
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