Tuna Steaks

PG

I am going to cook some small 1/2 inch thick tuna steaks for mom and the wife tomorrow,made a marinade with lemon juice,crushed garlic,brown sugar,terryaki sauce and a little olive oil.Plan on cooking on a porcelian coated fish tray but was wandering on direct or indirect and time and temps. Any advice greatly welcomed......PG

Unknown

PG,
I did tuna steaks twice. Both times a little too done. I'm not one who eats tuna rare, but lots of the TV cooks leave em red in the middle. 350° direct and they were done, or overdone, by three minutes a side.

Unknown

PG,that lemon juice will cook the tuna somewhat also if left to marinade for very long.

Saltydog

shiek,[p]They keep cooking quite a bit after taken off he coals, I guess because of their density. Err on the rare side, can't hurt at all. People eat Tuna as sushi after all, no harm. -- saltydog

Unknown

PG,[p]I've messed up enough tuna trying to get it right. Hot and fast is best. Tuna gets done and tough in a hurry. For 1 inch steaks (about 6-8 oz.), I do 2 minutes a side at about 600 degrees. For 1/2 inch thick(4-6 oz.), probably about 90-105 seconds per side at about 500 degrees. No dwell and no tent -- take 'em staaight to the plate. Season 'em however you like. I lean toward ginger/honey type taste. Serve with a little pickled ginger on the side.[p]Char Dawg

Unknown

Saltydog,
I noticed that they do set up nice after cooking wraped in foil for about 40 minutes. Found this by accident when I was
rushed ..so I cooked a 1 inch thick steak for about 30 -45 minutes at 300. I took it off and wraped ti tight in foil ant then later opened it and it was still warm and very moist and perfectly cooked thru..not too dry and not still raw anywhere. Sliced it and layed it over a salad.[p]" keep on egging me on"[p]