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Tuna advice

WessB
WessB Posts: 6,937
edited November -1 in EggHead Forum
Just got myself a nice tuna steak from Costco and was looking for tips on how to cook it. I have never cooked tuna before,in fact never even eaten it, and as many here know I`m not a fish eater although there has been a good bit of salmon smoked on my egg in the last year....This thing is about 1 1/4" thick, any times-temps-marinades-smoke flavor-etc.....I read QBabes recent post and unfortunately I dont have many of the ingredients on hand so I need anyones favorite recipe...NatureBoy, you got any advice...Thanks in advance..Eggfest is coming..[p]Wess
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Comments

  • Tim M
    Tim M Posts: 2,410
    WessB,[p]I hope it is a fresh cut. If it has a fishy smell, it might not be. I do mine somewhat like a steak but not as hot of a fire. I like the Dizzy Pig Tsunami rub on tuna, but use what you like and sear it on both sides over a hot 450-550 deg fire for 4-7 min per side (depends a little on how thick it is). When it flakes apart - it's done. Many like tuna red in the middle, some like it white. I like more white than red, but I too am not a big fish eater - but I like fresh tuna![p]Good luck with it.[p]Tim
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  • Nature Boy
    Nature Boy Posts: 8,687
    Howdy Wess.
    A good zingy citrusy rub would work well. Even black pepper, salt and maybe some lemon zest and a shake of garlic powder. Lots of ways to go with the seasoning.[p]Hot and fast is the way to go with tuna. Enough heat to give you some good crust on the outside without cooking too long...as tuna gets very dry when well done. I like it pink in the center...much more than that and it'll start drying quickly. Like Tim said, 4 or 5 minutes a side over a good hot fire should do ya.[p]Beers to you! Hi to Sally. Okay, beers to her too!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • The Other Dave
    The Other Dave Posts: 205
    Tim M, Put my vote for red in the center. Coat with olive oil, lightly salt (kosher) and LOTS of fresh cracked pepper. VERY HIGH HEAT until starting to blacken (not long) and like I said, still red in the very middle. That's the ticket for me. Enjoy!

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  • WessB
    WessB Posts: 6,937
    WessB,
    Thanks....
    I did a EV-lemon juice coating and added Tsunami spin on top...it was good but not great. The next one will either marinade in something for a while or go with some type of blackened crust..I did 425°-450° for 5 minutes per side, there was still a light pink in the very center but I didn`t get any charring to the outside...Live and learn..[p]Wess
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