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Grilled Tuna steaks

skitter_popskitter_pop Posts: 52
finish temp 125?   It's been ages since I've done these..  Cooking temp too  400?


  • skitter_popskitter_pop Posts: 52

  • skitter_popskitter_pop Posts: 52
    Raging river on  Grill getn up to temp   bout to do it  lol
  • LegumeLegume Posts: 9,813
    Just get some color on the outside, leave it pink in the middle
    Austin, TX
  • Mattman3969Mattman3969 Posts: 8,962
    Just a kiss of heat on each side.  Still looking for rare on inside.  


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • skitter_popskitter_pop Posts: 52
    They weren't bad. I think I over did it tho trying to get 125.  Took waay longer than I expected
  • skitter_popskitter_pop Posts: 52
    Type your commentif not for the egg they wudda been dry
  • Mattman3969Mattman3969 Posts: 8,962
    There used to be a restaurant here that made tuna sandwiches that the color looked just like yours. You put lettuce,tomato, red onion and chipotle mayo on it and it would be awesome. 

    Lil trick on grillin Tuna is to watch the sides.  They will change color as the doneness changes    You want no more than 3/16-1/4” of the gray color.   I’ve had that but the inside be 95°.  I’m good with that.  


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • MayberryMayberry Posts: 681
    I could never figure out seared tuna and always overcooked it, until I was told to chill them in the freezer for 15-20 minutes before throwing on the grill.  That fixed it.  Outside sears and inside is cold enough to not cook up beyond rare or med rare.   I still find fish better in cast iron than on the Egg, though.  
    Athens, GA
    Large BGE and a Kamado Joe Jr.  Perfect pairing!
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