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Tuna Steak (Temp and Time)

East Cobb EggyEast Cobb Eggy Posts: 1,162
edited 4:43PM in EggHead Forum
Just bought some fresh Tuna Steaks and am looking for some advice on cooking them.

I understand that I should sear them at 600 degrees, correct?

If so, for how long?

Thanks for the help.

Sincerely,
Greg

Comments

  • BacchusBacchus Posts: 6,019
    Greg, this sounds great! I was hoping to read that it was a fresh catch by you and your son this morning.. :)
    Do you eat your Tuna just seared or cooked thru?...not that I have an answer for you on temp/time, just curious.
  • DavekatzDavekatz Posts: 763
    As hot and fast as you can. Here's how I do it: Tuna Steaks

    Grill the steaks for 30 seconds a side, flip and check. You're shooting for medium-rare where the tuna will gently yield to the touch.

    Dave

    292052974_HDARJ-S.jpg
    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
  • lowercasebilllowercasebill Posts: 5,218
    tuna depends on egg temp and thickness. i watch the gray line form and we like raw meat. center of below pic was 80° thermopen

    8ca427ba.jpg

    this was thinner tuna same gray line but closer to 100° in the center.

    95410367.jpg
  • East Cobb EggyEast Cobb Eggy Posts: 1,162
    Thanks for the feedback, Dave.

    A lot of information.

    Greg
  • East Cobb EggyEast Cobb Eggy Posts: 1,162
    Thanks, looks great!!

    Greg
  • East Cobb EggyEast Cobb Eggy Posts: 1,162
    Ron,

    I would like to have a seared Tuna Steak.

    Looking forward to making this on the EGG, as I have never made tuna, although it is not the product of a catch made by me. :)

    Greg
  • Did 2 at 650 for 30 secs. each side. They were gray with a little sear on the outside and raw and cool in the center. Yummy. I used to kill Tuna. Not any more. Steaks were the pre-paackaged ones from Trader Joes. Should be pretty uniform in size and thickenss.
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