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Tuna Steak cook help

danv23
danv23 Posts: 956
edited June 2014 in Seafood
Evening.  I've got a 1lb 1inch thick Tuna filet and I've never egged one.  Please let me know your best way and I'll give her a go.

Thanks!

The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

Cumming, GA

Eggs - XL, L, Small

Gasser - Blaze 5 Burner

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Comments

  • Foghorn
    Foghorn Posts: 10,052

    Depending on how rare you like it, I think most folks around here would get the egg up to 500 or more and sear it for 15 to 120 seconds per side. 

    Hopefully, others will chime in with some rub/spice suggestions.  I don't have a specific recipe, I just look in my spice cabinet and pick out something that sounds good at the time.  It's always turned out well as I tend to let the tuna be the star.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • DMW
    DMW Posts: 13,833
    Sear each side for as little time as you are comfortable. A bit of char on the outside, rare inside.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • danv23
    danv23 Posts: 956
    Seasoning I'm OK with.  Time and temp I'm not.  If it was a ribeye, 750 3 min a side.  Perfect.  Don't know nothin 'bout fish.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

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  • phil1841
    phil1841 Posts: 1
    I've done quite a few tuna steaks - for 1-inch I would shoot for a minute or two on each side.  If you like your tuna very rare - cheat to the low end.  Easy to overcook.  I like Foghorn's recommendation for 500 or more - I let mine crank up and don't really look at the temperature too much.

    Pretty much always marinate for an hour or so in soy sauce with a little sesame oil and some ground black pepper.  But, I think it would be just as good with a little salt and pepper and straight on the egg.
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  • danv23
    danv23 Posts: 956
    I'm going to try 650 for 90 sec a side, unless there are objections.  I'm looking for a medium rare.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

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  • grege345
    grege345 Posts: 3,515
    Anxiously waitin results
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Carolina Q
    Carolina Q Posts: 14,831
    I did some for my son once. High temp, not sure exactly how high. At (before actually) 60 seconds, he was screaming at me to "take it off, take it off!!!" I thought it good. He thought it acceptable. :)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • danv23
    danv23 Posts: 956
    Just fired it up. Waiting for 650.  Doing S&P, Sesamie Oil and a little Soy.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

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  • DMW
    DMW Posts: 13,833
    Just don't cook it through. You want raw in the center.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Jupiter Jim
    Jupiter Jim Posts: 3,351
    Yes raw in center is best, hot fast and eat.

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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  • danv23
    danv23 Posts: 956
    edited June 2014
    Attaching proof.  Full disclosure - I bought 2 of these fresh at costco, I'm 90% positive I waited a day to food saver them but the freeze thereafter was immediate.  So, this puppy was completely thawed prior to cooking.  I did 90 sec per side at 650, but Mr. Thermapen said 60 degrees internal once removed.  I threw on for another 1 minute per side.  Total, 2min 30sec per side.  I think that is perfect and what I will do next time.  To recap seasonings, lite soy sauce, then sesame oil, then cracked pepper, then cracked pink Himalayan salt.  Result: My parents are here and swore it was beef.  It was f'in awesome.  I might just be a fish-head!


    imageimageimageimage

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

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  • Jupiter Jim
    Jupiter Jim Posts: 3,351
    Looks awesome to me! I would eat it raw so a little to done for me. The important thing is you and your parents liked it and that is what really matters. Good Job! =D>

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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  • danv23
    danv23 Posts: 956
    It was more raw as I got into the center, but I ate it too fast to prove it!  Too dam good!

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

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  • buzd504
    buzd504 Posts: 3,855
    That looks really good. 

    I was going to say treat it like a steak and half the times.  Look like it worked.
    NOLA
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  • tksmoke
    tksmoke Posts: 776
    That looks GREAT!!!  Loves me some tuna...
    Santa Paula, CA
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  • caliking
    caliking Posts: 18,890
    I buy tuna steaks from Costco too. I marinade in a little sesame oil, salt, and nanami togarashi. About the same temp, but I do 1 min per side and serve with a Thai chile lime dipping sauce.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
    The cool thing about tuna is that you can actually see it cook. The tune turns from translucent to opaque. Anytime you cook fish, it not about time. It's about watching. imageimage
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  • TTUEgghead
    TTUEgghead Posts: 23
    Looks like it turned out great.  I cook mine a little less time, the center is pretty cold when mine comes off the grill, but it's all about personal preference.  

    I use a dry rub from Whole Foods, Tequila Lime seasoning.  

    XL BGE, egghead since 2010

    Favorites: Beer Butt Chicken, Paella, ABT's, Prime Rib

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  • JRWhitee
    JRWhitee Posts: 5,678
    That looks great, I am on the rare side as well.

                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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