Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Seared Tuna Help?

TBQueTBQue Posts: 101
edited 4:17PM in EggHead Forum
Tried my first piece of tuna on the egg this weekend. Came out good but not great. I cranked the BGE to about 500 degs and cooked for one minute a side. Did not get a great sear on the outside. Any sugggestions?


  • Try increasing the cook time about another minute.
  • stikestike Posts: 15,597
    500 isn't exactly "cranked". get her up to 750/800 (watch the gasket)... and let her rip.
    ed egli avea del cul fatto trombetta -Dante
  • Whenever I sear something-be it tuna or steak- I go at least 650.
    Tuna I do one minute per side and it's good. As Stike said, if you want more sear, go with more heat.
  • The Naked WhizThe Naked Whiz Posts: 7,780
    Tuna probably needs to be seared as hot as you can get it. In the episode where Alton Brown did tuna, he seared directly over the top of a chimney starter that was roaring hot. Typically, the temperature you can expect under such conditions is about 1300-1500 degrees. With the dome at 500, you might have only had 700-800 degrees at the grid level.
    The Naked Whiz
  • lowercasebilllowercasebill Posts: 5,218
    unless you use a lot of oil you will not get crispy steak or chicken like crunchy sear on the outside and you run the risk of over cooking. the thinner the piece the hotter and quicker. i think you would need a thick piece and nuke temps to get a sear and stil have the cool center. i did tuna twice this week and pulled at 80° in the center
  • Nature BoyNature Boy Posts: 8,402
    As the folks below have said, to get a good sear on a piece of tuna without cooking the center, you need a screaming bed of hot coals.

    I sometimes cook over the top of the chiminea when we get a jet engine fire going.


    The mini or small egg is another great way to get a good hot fire, and the grate only inches from the charcoal. Which is what I did at the eggfest. Not sure how hot the fire was, because I usually remove the thermometer for turbo temps and don't leave the lid open long.


    Good luck!
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • lowercasebilllowercasebill Posts: 5,218
    nice and thanks. the boys are getting me a chimnea for my birthday.....seared tuna, champagne.. happy birhtday to me
Sign In or Register to comment.
Click here for Forum Use Guidelines.