Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Last night diner (Tuna)

TixunauTixunau Posts: 71
edited June 2013 in Seafood

We picked up some sushi grade yellowfin tuna and my wife wanted 'mahi' style.


Marinated the tuna in a ziplock bag for about 30 min before cooking. (Should have done it for longer) Marinate: soy sauce, sesame oil, water, fresh lemon juice, lemon zest, sugar, pepper. Before searing, I coated the sides with some sesame seeds.


Fire up the egg up and stable it at 600. Seared the tuna for 90 seconds each on both side. Once the tuna removed from the egg, I put it back into the fridge for 5 min to avoid further cooking


Didn't feel like rice so we ended up havong it on a salad.


Thanks for reading. Cheers!









  • JRWhiteeJRWhitee Posts: 4,500
    Nice looking tuna, thanks for posting.

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    Looks like you've got the seared tuna cook nailed!
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    Aurora, Ontario, Canada
Sign In or Register to comment.
Click here for Forum Use Guidelines.