Grillin' Tuna

Flashback Bob

I'm looking forward to cookin up some Tuna on the Egg!
I don't have it yet, so I'm doing the homework first.[p]I don't have a cast iron skillet to sear it in so I was thinking of trying it on my fish/veggie grate- anyone have experience with that? [p]I'm looking to get a skillet that I can use in my large, I was thinking of something around 9" so it would be big enough for searing Tuna but not too big to fit in the egg if I was cooking something else with the dome closed.[p]From what I've read, I'm thinking maybe just salt and pepper, 60 seconds/side at 650 or so. Does that sound right? Anyone have any recommendations for easy prep with simple rub?
Thanks!

stike

Flashback Bob,
it's firm enough to treat like a steak. you don't need a fish grate really.[p]i like mine with a chromium rub, and a hint os galvy in the smoke.[p]gawd, what a pain in the arse i yam.[p]back to the fish. i know your family's palette. you may want to make a simple teryaki marinade for some of it. don't marinate much more than half an hour or so, or it can get too much.[p]i like mine with just a bit of olive oil on it, maybe some toasted sesame sprinkled on (after grilling). i use sesame oil, too, sometimes instead of olive oil. you might wanna try tsunami spin on it. or salt/pepper/garlic[p]if it sticks, don't panic, that just means it's not ready to turn. 45/60 seconds on a thick piece may give you rare in the middle, which is good if that's what you like, of course. but your audience may want more 'medium'. in that case, you can roast to final internal temp of 140-145 ish.

fishlessman

Flashback Bob,
im not sure what is meant by easy prep, for something that costs so much i need to go overboard. if i serve it overcooked which seems to be what the non tuna eaters prefer, i make a sauce to pour over it for the needed moistness because tuna gets dry fast if its over cooked. it also gets dry sitting on the plate so you dont want it resting at all, it needs to be served and cut into immediatly off the grill. this recipe is for the too cooked stuff when people expext the tuna to be cooked thru like most fish is served. the other one is for those that like it not cooked and red throughout, im not a big fan of the heavy charred stuff so i sear quickly just to get the exterior to change color, the inside just has the chill taken off it. i like the darkest red bluefin i can find, others would prefer the yellow tailed, but this is newengland, we eat bluefin
http://www.biggreenegg.com/archives/2006/messages/252951.htm

[ul][li]tuna cooked thru[/ul]

bean town griller

Flashback Bob,[p]Grilling Tuna is great and so easy. Takes flavor quickly, so not much marinating time and grill time is super fast. I generally cook directly on the grate of the BGE. Use a temp similar to what I would use to T-Rex a steak. I marinate for no more than an hour in sesame oil, chopped scallion, ginger, salt/pepper and small amount of soy sauce (a little goes a long way as the fish absorbs almost all). Prior to grilling I put a bunch of fresh ground black pepper on the fish. Some comes off in the cook, but makes a nice crust on the outside.[p]Cook for a minute per side and slice thin against the grain. Great flavor, good for you and easy.[p]Enjoy how ever you decide to cook.[p]Bean Town

fishlessman

fishlessman,

[ul][li]tuna with applebrandy glaze[/ul]

Bama Egger

[img][/img]

<p />Not as exciting as the other recipes, but I simply use a little EVOO and some cajun seasoning and cook with a dome temp of ~700 deg for 90 - 120 secondes per side.

Flashback Bob

stike,
There's no way anyone's getting anything more than RARE when I cook this bad boy! [p]Let 'em eat fish sticks![p]Sesame sounds good. I think I had that on a Tuna steak I got at Anthem.

Unknown

I just give it some olive oil, lime juice and dizzy pig
and put it right on the grill


best regards
thorsten