Seared Tuna - Suggestions?

HofstraJet

Anything other than the obvious quick sear on CI grid at nuclear? Plan on a simple teriyaki basting but if you think a rub would be better, here's what I have to work with. Thanks!

1. DP Pineapple Head
2. DP Raging River
3. DP Raising the Steaks
4. DP Dizzy Dust
5. DP Cow Lick
6. Caribeque Island Thyme
7. Caribeque Calypso Kick
8. Caribeque Original Calypso
9. Oakridge Santa Maria Steak Seasoning
10. Oakridge Dominator Sweet Rib Rub
11. Oakridge Competition Beef & Pork Rub
12. Oakridge Secret Weapon Pork & Chicken Rub
13. Oakridge Game Bird & Chicken Rub

Grillin_beers

Just remember to pull it quick.  You definitely don't want to overcook it. 25 seconds a side should cover it.  I think a teriyaki basting should get it done but a little pineapple head should be good on it as well. 

BYS1981

Really. . I think it's waste of firing up an egg, I'd sear it in a CI on the rangetop.

plumbfir01

sesame seed, salt, pepper... its super good meat so don't kill its taste with overpowering seasoning.. 

Sea2Ski

Allow tuna to sit and warm for 30 mins covered with a damp -not wet - paper towel on a dish. Heatt pan. Little sesame oil in olive or veg oil cover fish just enough to get fresh cracked pepper to stick.  Use remainder of oil to lightly coat bottom of pan.  Sear 30-40 secs a side.

i then slice and put on salad or dip into soy/wasabi.  
Enjoy.  

Chubby

An easy quick way without firing up the egg is to do it over the top of a charcoal starter  on your cast iron grid!
Keep your seasoning simple... Tuna is easily overpowered as a prior poster said!!

HofstraJet

I got distracted and overcooked at 60 seconds, but it was still delicious with DP Pineapple Head. Thanks!

Big_Green_Craig

I use oil, salt, pepper, white and black sesame seeds. You want a HOT grill, around 450-500. The fish will start changing from translucent to opaque and you can visually see when it's reached your desired doneness. 

SGH

HofstraJet said:

I got distracted and overcooked at 60 seconds, but it was still delicious with DP Pineapple Head. Thanks!

It looks pretty dog gone good from where I'm sitting. 

SGH

Big_Green_Craig said:

I use oil, salt, pepper, white and black sesame seeds. You want a HOT grill, around 450-500. The fish will start changing from translucent to opaque and you can visually see when it's reached your desired doneness. 

I really like that serving platter. I had one real similar to it but dropped it and broke. My old hands don't work so well any longer so I haven't replaced it. Figure I would just drop and break it too. Great looking plate and grub. 

Big_Green_Craig

So, how'd it turn out? 

KiterTodd

BYS1981 said:

Really. . I think it's waste of firing up an egg, I'd sear it in a CI on the rangetop.

That's blasphemy!  Okay, I agree with you, but the egghead solution is to think of 3 other things to cook on the egg since you have it fired up anyway. 

I used to make tuna a lot.  It seems to be prohibitively expensive around me now and most often they are just thawing cut steaks that are usually also dyed to show the bright red color shoppers want to see.  However, when I see it fresh for a fair price, I always buy it and usually sear it.  

I just set up for a normal steak or burger cook, but cook it shorter.  Gets some of the lump flavor but is still raw in the middle!  Solid.

rc-wannaegger

I'm thinking of heating a pink salt block to very high heat, seasoning the tuna with everything BUT salt and slapping it on the block for a short but intense sear on both sides....I'd welcome experienced input on this....