Tuna advice needed

Fritz

I am going to cook a tuna steak tonight. High temp, like a steak. I am looking for suggestions on seasoning.[p]Fritz

Cat

Fritz,[p]We just finished dinner. I used a marinade from the Jamisons' 'Born to Grill' - 1 T lemon juice, 1 1/2 tsp vegetable oil, 1 1/2 tsp coarse-cracked pepper, 1/2 tsp coarse salt. Coat the steak 1-4 hours in advance of cooking & refrigerate. (I think even 1/2 hour would be fine.) This was a 1.5 lb. chunk, about 2 inches thick; I seared it for 5 minutes a side on the small Egg at a dome temp of 700 degrees.[p]Served with a sauce of 1/2 cup sour cream, 1 T prepared horseradish, 1 T minced mild onion, a dash of salt.[p]I also like tuna steaks coated with a mix of mustard, soy, olive oil & crushed garlic. [p]Cathy

Mike Oelrich

Fritz,[p] I like to use a little coarse kosher salt, lots of cracked pepper, some chili powder and a little chipotle powder. Sear the outside quickly like Cat said. I like to do it on the small egg so the steak is right next to the fire. I like to eat it sliced with some wasabi and pickled ginger . . .[p]MikeO

Unknown

Cat,
When you say that you seared the steaks for 5 minutes a side with dome temp at 700, does that mean you seared them with dome closed? I always have trouble deciding to sear with dome open or closed, fearing that by closing I'm not just searing, but cooking the upper side at the same time.
Jerry

Cat

Jerry,[p]Yes, dome closed but with top vent uncapped & lower vent wide open. This probably does cook the upper side a bit, but seems to me an uncovered grill does the same - the air at the top of the meat is still pretty hot![p]That said, things do cook a little more quickly on my small Egg than they did on my old uncovered grill. But they also stay juicier inside, even though the Egg produces a superior crusty surface. I'm learning to adjust the cooking times I'm accustomed to. [p]Cathy