Tuna steaks

Babyray

They are about 1 1/2 to 2 inches thick and a pretty reddish pink color. How do you do them on the Big Egg? Maybe the same as Salmon filets?? Thanks. Ray Price

Tim M

Babyray,[p]It depends on how you like your tuna done. Some prefer a cooked outer and red raw center. I like a slight pinkish center and nicely seared outer. Fast and hot is the key, I do mine at 500° (since my small egg only goes that hot and no more) and maybe 3-5 min per side - much like a steak. I use a thermapen to measure the internal temp and 115-120° is fine for me. Coat them with a little olive oil to help prevent sticking. I like to use a rub or seasoning on them too(Dizzy Dust or Old Bay or a little soy works well). I have tried using a cast iron skillet on my small egg with good results too. [p]
Tim

Poncho

Babyray,
I just did Swordfish, about the same thickness. I cranked up the Egg and seared the steak for about 3 minutes per side. It was perfect. I like my tuna rare, so I would only do 1 to 2 minutes per side.
Poncho