Seared Ahi Tuna....what temp and time

Wino

Want to do Seared Ahi Tuna tonight. What temp should I do this at. 750 like Trex or lower. Second, raised grid or lower. Third, how long per side. I was thinking around 550 on a raised grid with the lid open, but have never tried it so any help would be great.
Thanks
Wino

Nature Boy

Wino,
I think if you want true seared on the outside, and sushi red on the inside, you will want a full hot bed of coals. I'd be lookin at wrappin the thermometer past 750. You should be able to get a good sear with less than 2 minutes per side. I think I get a better sear with the lid closed, and the vents full bore.
Have fun! I love tuna that way, but very few of my guests, or my family, want it rare. People are askeered.
Beers!
Chris

Wino

Nature Boy,
That is what I love about this forum, quick helpful answers. Would you do it on the raised grid or drop it low over the lava?
Thanks Chris
Beers while cooking and wine with the tuna
Wino

Nature Boy

Wino,
Depends how rare you want it. Closer to the coals and a hotter fire for a quicker sear and a more rare interior. On a large egg I would not go any higher than the regular grate height. The mini would be the perfect cooker! 3 inches from the coals is sear heaven.[p]Not beer thirty here yet, but I can feel it comin on. Enjoy the tuna! What are you serving it with? Pickled ginger and Wasabi? Or what?[p]Happy cookin
Chris

KevinH

Wino,[p]Last weekend I seared 1.5-inch thick tuna steaks. I cooked them on the lower grid, at 700 degrees, for two minutes per side. Wound up somewhere between rare and medium rare. It was perfect.[p]P.S. Be sure to use a long glove, or you could lose some forearm hair at that temperature.

Wino

KevinH,
Been there done that with out a glove. The smell of burning hair is so sweet. LOL
Wino

Wino

Nature Boy,
Doing a recipe out of the July Bon Appetit Q issue.
Seared Tuna Steaks with Wasabi Green Onion Mayonnaise.
If all goes well will post it. By the way what DP rub would you do with seared tuna?
Almost beer thirty.
Wino

Unknown

Wino, Why sear it? Because maybe you've had it that way and thought it very good? Or just observed it on a TV program?[p]Do some tests on small pieces; 10 sec, 20 sec, 30 sec, etc. to determine your preferences. 1/4" thick samples should surfice. [p]I've done this and saved a large piece from junk by NOT over cooking..