Tuna steaks

WessB · March 2003

Gonna do my second ever tuna steak this afternoon. I have searched around for different marinades or rubs, and I`m kinda doin my own thing with some Jim Beam marinade and other spices including Tsunami spin...I am considering a little chunk of mesquite for smoke...I would like to know what kinda times and temps would you recommend???[p]Wess

KNolish · March 2003

I do tuna by time, not temperature. With a reasonably hot dome, say 400-500, hot enough to get some grill lines, but not hot enough for a real sear, I do a minute or two each side and then repeat with the tuna rotated 45 degrees to get a nice grill pattern on the fish. I usually grill a piece no thinner than 1/2 inch or so.[p]I watch the texture. If it starts to feel "solid" then you want to pull it. [p]I brush with a mixture of Soy, ginger, garlic to tase, and honey right before I pull it off the grill.[p][p]

Nature Boy · March 2003

WessB,
How did the tuna come out? KNolish had some good cooking advice below. [p]Was 80 here yesterday. Today an inch of wet sloppy snow is on the grass. Comin down hard now.[p]What happened to spring?
Beers
Chris

WessB · March 2003

Nature Boy,
Unfortunately I think I let it cook a little to long. It came out a little tough and slightly dry. I cooked at 350°to 400° for about 4 or 5 mins. per side..but I think the real kicker was that this was a piece I had in the freezer so it wasn`t fresh..the taste was pretty good.....and I have had enough of this friggin snow, we don`t have any accumulation and it seems to have stopped but who`d a thunk..70 something yesterday..snowin like crazy today..
Lookin forward to Eggfest..[p]Wess

Tuna steaks

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