Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Not a vegan, but close...

bdavidsonbdavidson Posts: 411
edited 7:12AM in EggHead Forum
My sister-in-law is coming over for dinner tomorrow night. As the title indicates, she eats no meat, but will eat some fish. I've done salmon quite a bit, but my egg has never seen a tuna steak. Does anybody out there have a "knock-'em dead" tuna recipe?
Thanks in advance!


  • HuckHuck Posts: 110
    if God hadn't intended us to eat animals, he wouldn't have made them taste so GOOD!

  • Nature BoyNature Boy Posts: 8,378
    I have only done tuna once, and I found out what I already knew! It is very easy to overcook. Two minutes a side at high temps is perfect. IMO tuna should be fresh, and cooked to medium rare at most. Ginger and teryaki make great candidates for flavoring. Tuna gets dry very quicky. I like it RED in the middle. Not sure if you'll knock em dead, but whatever you do, don't overcook it![p]BTW, If you don't get any other great ideas, I would consider a 1 hour marinade with fresh ginger, teryaki. Then make a paste with more ginger, dijon mustard, green peppercorns, olive or sesame oil, and a tbsp citrus splash, and a bit of salt. Slather the tuna, and cook it hot and fast. [p]By far I am not an expert here, but this is what I would do if I were to do it.[p]FWIW!!!
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature Boy (aka "Ginger Boy")
    Thanks for the tips. I may just do that teryaki/ginger combo. Sounds good. I'll let you know what transpires. Like I said, I've not done tuna, but getting a little tired of salmon, and thought I should give it a try.

  • I agree. Preach it, Huck!

  • GaDawgGaDawg Posts: 178
    Amen. I am a card carrying member of PETA
    ( People Eating Tasty Animals ).[p]Chuck

  • Nature BoyNature Boy Posts: 8,378
    bdavidson, Yeah, I am kinda hooked on ginger. Please keep us posted on what you do. I am getting tired of salmon always seems to taste the same no matter what you do....though I am learning something by experimenting with short brines.[p]Tuna is a great change of pace, but a whole diiferent piece of meat. Very lean.[p]Look forward to hearing of your results, and if anyone else has a real recipe!
    Cheers to you, and all of your family!
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Huck,
    I've always heard that as:[p]If God didn't want us to eat animals, he wouldn't have made them out of meat.[p]Of course for me, meat = taste good, so they are the same really. ;-)[p]Mike[p]

  • bdavidson,[p]My brother is similar in his beliefs, except he will not even eat fish. With this in mind I always do a lot of beggies on the egg, and my personal favorite is to make a tray out of aluminium foil and put asparagus in it. Flavor them with olive oil, lemon, salt and pepper and egg em for 20 minutes at 300 degrees. Perfect.[p]egg on
  • J AppledogJ Appledog Posts: 1,046
    bdavidson, I prefer my tuna out of a can, but I learned this method from an online cooking class using 3/4 tuna steaks about 8 oz. each.[p]Marinate tuna in extra-virgin olive oli for at least an hour. The oil tenderizes the fish in much the same way that marbling tenderizes beef. The oil coats the strands of protein, making the tuna steak feel moist in the mouth even after most of the moisture has been cooked out of it.[p]Before grilling, direct, over a vey hot fire, brush with more olive oil & season with salt & pepper. Grill until well seared and grill marks appear - about 1 1/2 minutes. Flip and grill until fish is cooked to medium: opaque throughout, yet translucent at the very center when checked with the point of a paring knife - about 1-1 1/2 minutes more. Serve immediately with a fruit salsa. I prefer using mangoes in the recipe below.[p]SIMPLE PEACH SALSA
    Makes about 3 cups
    If you don't have peaches, you can substitute a number of other
    yellow-orange fruits, including mangoes, pineapples, and
    2 ripe but not mushy peaches, pitted and chopped coarse
    1 small red bell pepper, cored, seeded, and sliced thin
    1 small red onion, cut into long, thin slices
    cup chopped fresh parsley leaves
    1 medium clove garlic, minced
    cup pineapple juice
    6 tablespoons juice from 3 medium limes
    1 jalapeño or other medium hot chile pepper, minced
    Salt and ground black pepper
    Mix all ingredients, including salt and pepper to taste, in
    medium bowl. Cover and refrigerate to blend flavors, at least 1
    hour or up to 4 days.[p]Bone appetit! JCA

  • J Appledog,
    Sounds great, Julie.
    Incidentally, I have to place another Jerk sauce order. If you're planning to attend EggFest '01, I'll buy some from you there.

  • HuckHuck Posts: 110
    I LOVE shark. A little olive oil, salt and pepper. CHINGOWA!

  • Re. not overcooking -- should be a very rare streak in the middle -- keep in mind that this is a dense fish that keeps on cooking after you take it off the grill. If it comes off rare to medium rare, it may be gray in the center once cut at the table. There's no reason to worry about tuna being rare, it's not a fish where parasites are a problem (as may be the case with salmon that isn't cooked to the point of just flaking). It is used all the time for sushi. km

Sign In or Register to comment.