Ahi tuna tips please

thebtls

My son requested ahi tuna. I don't do fish, much...need some tips please. Thanks and keep on eggin.

cookn biker

Season as you/he wants. Hot and quick. Rare is how most like. I'm sure you, Tony the experienced, can tell by touch if others want med. rare...ect.
You will love it!!
Take pictures!

JLOCKHART29

Just like Molly said. Every one likes something different on theirs. Mine, I just want sea salt and cracked pepper. The thing is tuna is such a dry fish that it will cook increadably fast as apposed to say salmon. Basically all I do is turn the flesh white/gray on both sides and call it good. Say 45 seconds direct on nice hot coals. You will over cook tuna if you are not real carefull.

Pjoe

This is a good one!

Spicy Grilled Tuna

1/3 cup olive oil
1 tsp salt
2 tsp red pepper flakes
1/3 C lemon juice
3 large cloves garlic minced
3 large shallots minced
2 tsp ground cumin
1 bunch cilantro – leaves only – finely chopped
6 six ounce ahi tuna fillets
vegetable oil

Mix all ingredients in a small bowl except vebtable oil. Put tuna in marinade in fridge for one hour turning once. 350-400 degree Egg – brush grill with oil. Grill fillets for 4-5 minutes per side.

70chevelle

High heat, a minute or less per side. I try for about 1/16-1/8" of white/grey. You can go a little more, but if you cook it all the way thru, it will be dry. I mix up some soy, siracha, teryaki, sesame oil and wasabi. Maybe 2-1-1 and then add a few drops of sesame and a little wasabi. Marinade an hour or 2 before cooking. I seared 2 steaks thurs nite. One was served as thin slices, the other was cut in strips and rolled into sushi with nori, sticky rice, red pepper & cucumber. A great way to stretch a tuna steak, but the way!

Smokey EggHead

The only thing I would add is if you are going to serve it close to raw (the way I love it) you need to start with sashimi grade tuna. I'll take an 1 1/2" to 1 3/4" thick sashimi grade ahi tuna steak and put blacking seasons on both sides and throw it on a 600 deg egg for about 45 seconds a side. Take it off and serve with soy sauce, wasabi, and a little pickled ginger. Yum!!

walrusegger

Tuna is one me a my wife's favorites. Get a good piece of tuna; I usually get mine at Whole Foods. I brush the entire exterior with oil or egg whites. Then I coat completely with white and black seasame seeds (or just white is fine). Get the grill as hot as you can and just sear each side for 20-30 seconds. Then I chill in the fridge for at least an hour. Remove, slice very thin and drizzle your favorite sauce over it; I like a ginger terriyaki. Here's some I did a while ago. I actually seared the edges a bit too long, but it was still great.

Smokin' not stirred

Like most of the others just sear both sides quickly. I pre-salt and sometimes coat with cracked pepper. I also like to chill it after cooking in the fridge and slice thin over a salad or jasmine rice with wasabi or sweet chili sauce. If it's good tuna keep it simple.

NC-CDN

I have done mine the last two times like this. I marinated in 1/2 soy sauce and 1/2 honey. Put a bit of S&P on it prior to putting it on the grill. Same as the others. I sear it hot for a minute or so on each side and done.

I like mine warm though and don't cool prior to eating. The center and majority is still pink (raw). Tasty. You really can't go wrong with Ahi. Good stuff.

I did get some sesame seeds for sushi and for doing tuna, but haven't tried them on my seared ahi yet. Soon.....

Fidel

if it's sushi grade then slice it and stuff it in your pie hole.

Otherwise, like others said, a very quick and hot sear. I like to crust with sesame seed and slice thinly and serve with some sliced ginger and a dipping sauce made of mirin, soy, wasabi, rice wine vinegar, and sugar.