need help with tuna

Unknown

i'm going to throw on a couple of tuna's tonight and need help with cooking time, temp inside the egg, and what pre-cooking marination should be used.
thanks for any suggestions

J Appledog

rookie, Marinate in extra-virgin olive oil, adding herbs, if you like. I don't like my tuna rare, so cook it over medium-high heat until it's done to your liking. JCA

Smokey

<p />rookie,[p]I like sushi grade tuna VERY rare (almost raw in the middle). I seared for about a minute and a half per side. As J Appledog said, I recommend coating with herb olive oil. I sprinkled with toasted sesame seeds when finished, and sliced thin (1/4 to 1/2 inch thick, against the grain).[p]Smokey

Pakak

Here’s something I saw on the Food Network and adapted for the Egg. If I remember correctly, I got the temp up to 750+ to sear, then shut things down, just like I do with a steak. [p]http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_19290,00.html[/p]

Wardster

rookie,
I marinade mine in a bit of olive oil, lime juice and pepper. Grill about 500* until the outside loses it's pink, then remove. Inside should be a good med rare. Fantastic!

Jeff J

rookie,
I think it was Q-babe who had a great asian style tuna receipe on here awhile back, search for it, I've done it many times and its always great. I hate fish and wouldn't touch that raw looking stuff for anything, I like mine solid, I cook at 550 for something like 5 min side. Good luck,

J Appledog

rookie, Tuna is really great with a fruit salsa. JCA

QBabe

rookie,[p]Here's the link to one of my favorite recipes for tuna and the egg. Keep a close eye on it...I walked away for what I thought was an inconsequential amount of time and ended up overcooking it just a bit (I like a good med-rare). What I ended up with wasn't charcoal, and was still VERY tasty, just overcooked. [p]Look for the recipe in my response to Big Murth.[p]Enjoy,
QBabe
:~)
[ul][li]Oriental Tuna Thread[/ul]

Aussie_Hugh

Hello Wardster,[p]Is that dome up or down? If down then how often do you check for the outside to lose its pink? About how long each side? How thick are the steaks?[p]Sorry about the 1,001 questions![p]Regards,
Hugh.
PS: I like the simplicity of your marinade. In my view fish should not be over powered with added flavours.