grilled tuna

Unknown · September 2006

i am having a party tomorrow and have been blessed with having a large amount of fresh tuna. Does anyone have any recipes that will knock the socks off my guest? Thanks

KevinH · September 2006

tricky,[p]I really like this recipe from Alton Brown. He uses chunks of tuna loin, but I have found it also works with tuna steaks.[p]Instead of cooking on top of a charcoal chimney as he does, I just fire the BGE up to 750 degrees.
[ul][li]Alton Brown's Chimney Tuna Loin[/ul]

River Griller · September 2006

tricky,
The last tuna I did I rubbed honey and soy sauce on it and seared it for about a minute a side at 600-700 degrees, closed the vents and left it for 2-3 minutes. I thought it was very good but it will have a rare center.

egret · September 2006

tricky,
Believe it or not, I have found the best way to do tuna is to marinate it in olive oil at room temp. for 1 hour, then sear on the egg at 600-700 degrees for 1-1 1/2 minutes per side (depending on thickness), then salt and pepper. Inside will be rare (as it's supposed to be) and it's incredibly moist and flavorful.........

Sandman · September 2006

tricky,[p]
I agree sear at high temp for around 90 seconds. Be careful not to overcook. [p]In addition to salt and pepper, I reccomend sprinkling an ample amount of Lime zeston the Tuna. Lime is a great combo with Tuna.

Lucky Duck · September 2006

tricky,
You didn't mention the type of tuna you are using... I understand that Ahi, sushi quality, is the only tuna that can or should be eaten rare or raw. If you can deal w/ rare, another way to do it is to grill only one side longer and as they said, very high heat. Don't close the dome and use your welding gloves. Yummy![p]Phil, D'Ahi Duck

BabyBoomBBQ · September 2006

KevinH,[p]I'll second that! This recipe rocks! I like to add a little toasted seasme oil to the marinade too. I found the marinade also works great on every fish I have tried it with.

Unknown · September 2006

tricky,
you should use some of it to make Caviche(sp). Went deep sea fishing a few years ago and caught a bunch of tuna. Captain asked if I wanted that and not to hurt his feelings I agreed. His wife then cut up a small tuna, threw it in a bowl with some squeezed limes,lemons, tomato slices cilantro and swished it around. Gave it to me on a tostada. Not even five minutes out of the water. It was awesome. The citris pickles the fish.

Unknown · September 2006

tricky,[p] High heat, very close to coals, drizzle EVOO (or sesame oil) and then coat with black sesame seeds (if you can find them). Otherwise use the regular. Possibly a bit of lemon pepper, but watch out for the brands with salt in them. Not much salt ever needed. When sesame seeds start popping, turn, then do it again. Somewhere between 1 and 2 minutes per side should do it, but get tuna close to room temp before cooking or it will be cold in the center. I actually put two small pieces of expanded steel grate right on the coals ... one on top of the other ... which keeps the fish from touching the coals. If no small grates, you'll have to live with a small one on top of the firebox (under the fire ring) and cook just a bit longer. [p] I strongly agree with the 'sushi' quality for flash-frozen ahi tuna comments. [p]Regards,
Tom B (EggSport)

grilled tuna

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