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Tuna, Tuna, Tuna

edited 8:12PM in EggHead Forum
Have two 10 ounce portions of fresh tuna filet- how should I cook on the egg?[p]Thanks!


  • HuckHuck Posts: 110
    Sorry I didn't see this earlier. I've done shark fillets by painting them with olive oil, sprinkling a little pepper, garlic and onion powder on them and getting the dome up to 550 degrees or so and throwing the fillets on direct for two to three minutes a side. You'll need a big spatula because when they're done, they'll tend to fall apart. It'll be the best fish you've ever had! My son still likes tarter sauce with his fish, oh well...

  • djm5x9djm5x9 Posts: 1,342
    Uh oh, there go the lights again . . . Just Huck making another post . . . or checking the ceramic cooker at the other end of the plant . . .[p]Donna:[p]What Huck said. The olive oil is important. I tend to cook my fish at 425º, whatever temperature you cook at make sure you do not over cook.

  • Donna, Tuna keeps cooking after you take it off the grill, so make sure it's rare enough that _after sitting_ it will have just a line of rare in the center. Some like it even rarer. -- km

  • JimWJimW Posts: 450
    I've found that about 2 minutes a side is all that it takes to cook 1-inch-thick tuna steaks. Any longer and they get too dry. They should be just a little underdone in the middle.

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