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Seared tuna question

exspoexspo Posts: 51
edited May 2012 in EggHead Forum
I am, as I write this, cooking a variety of things on the egg for dinner. The main course is seared tuna steaks with sesame seeds. Normally I get a pan smoking hot and sear the tuna steaks for 2 min a side on the stove.

Anyone try this on the egg? I don't have skillet small enough to fit. A super hot Dutch oven? Direct on the grill maybe?

Other items already cooked or cooking are oysters, Swiss chard and burgers for the kids..


  • If you can lower your grid to right over the coals, that is the best way. Super hot, super quick. Otherwise, i would pan sear the tuna and do the rest in the egg.
    Keeping it Weird in the ATX
  • See village idiots sous vide post from earlier today for a pic of lowered grid. If you can't do that, then I would bail and do it inside.
    Keeping it Weird in the ATX
  • tazcrashtazcrash Posts: 1,851
    OK, this is from Alton Brown.
    If you have a chimney starter, fill to the top, and light. When you have lava in there, put a cooking grid on the top of the chimney starter, and sear that way.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • Yep taz that's good too.
    Keeping it Weird in the ATX
  • Little StevenLittle Steven Posts: 28,280
    Egg will get plenty warm enough to do it on a regular or CI grid


    Caledon, ON


  • exspoexspo Posts: 51
    I improvised. Rather than lowering the grid, I filled the egg to the tip of the fire ring with charcoal and revved the temp up to 500. Dropped tuna on for 2 min a side at it was.... Delicious.
    Thanks everyone
  • I hear you LS but i would only do tuna at lava hot. He said he's cooking a bunch of other stuff so thought dropped grid might be best.
    Keeping it Weird in the ATX
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