Tuna recipes

Panhandle Smoker · February 2009

I have some fresh tuna . are there any good grilled, smoked tuna recipes out there?

Fidel · February 2009

What kind of tuna?

I like to brush it with sesame oil, hit it with a little sea salt, roll it in sesame seeds, and give it a quick sear.

Whatever you do, don't overcook it. In my opinion tuna gets so dry it is almost inedible if you take it above medium rare.

Panhandle Smoker · February 2009

I have some black fin and some yellow fin. That looks really good. The last time I grilled it on the gasser with a little garlic lemon and butter turned out good. The yellow fin will be especially good rare. It is even good raw.

Mr. & Mrs Potatohead · February 2009

I’ve done as Fidel has…But with a bit of “Old Bay” seasoning instead of salt, but still using the seeds.
And as mentioned…Do closely watch the cook so it doesn’t turn to shoe leather! That can happen very quickly, I know this first hand!

Michael B · February 2009

Tuna steaks

Marinade:
6 tablespoons unsalted butter, melted
6 tablespoons Asian-style sesame oil
6 tablespoons rice vinegar
Juice of 1/2 lemon
1 & 1/2 teaspoons dried thyme
1 garlic clove, minced
1 crushed Thai, Hunan, or other tiny hot red chile

4 tuna steaks, each about 1 inch thick

1/4 teaspoon coarse salt, either kosher or sea salt. (Do not use regular table salt!)

**********

1. Heat up a cast iron skillet. HOT!

2. While the skillet is heating up, place tuna steaks in non-reactive dish and pour the marinade over the tuna. (Do not use an aluminum pan) Allow steaks to sit in the marinade at room temperature for 20 to 30 minutes.

3. Stabilize Egg at about 225*.

4. Sprinkle cast iron skillet with kosher salt. Drain the steaks and sear about 1 minute on both sides. (This is going to make a lot of smoke.)

5. Transfer the steaks to the Egg and cook to desired doneness, 20 to 25 minutes for medium-rare. Avoid over cooking.

**********

Sauce:
1 cup hoisin sauce
1/2 cup rice vinegar
1/4 cup soy sauce
2 tablespoons Dijon mustard
2 teaspoons minced ginger
1 teaspoon ground anise
2 garlic cloves garlic, minced

1. Combine all ingredients in a saucepan and warm them over low heat for about 10 minutes.

2. Serve the sauce hot or at room temperature. It keeps, refrigerated, for several weeks.

Serving suggestion: You can thin the sauce with a little water and use it in a stir-fry with broccoli, scallions, red bell peppers, and sliced water chestnuts.

lowercasebill · February 2009

350+ direct watch the gray form grease the grid wti pam does not take very long temps were with thermo pen when pulled

click

Susan Egglaine · February 2009

Michael B wrote:

Tuna steaks

Marinade:
6 tablespoons unsalted butter, melted
6 tablespoons Asian-style sesame oil
6 tablespoons rice vinegar
Juice of 1/2 lemon
1 & 1/2 teaspoons dried thyme
1 garlic clove, minced
1 crushed Thai, Hunan, or other tiny hot red chile

4 tuna steaks, each about 1 inch thick

1/4 teaspoon coarse salt, either kosher or sea salt. (Do not use regular table salt!)

**********

1. Heat up a cast iron skillet. HOT!

2. While the skillet is heating up, place tuna steaks in non-reactive dish and pour the marinade over the tuna. (Do not use an aluminum pan) Allow steaks to sit in the marinade at room temperature for 20 to 30 minutes.

3. Stabilize Egg at about 225*.

4. Sprinkle cast iron skillet with kosher salt. Drain the steaks and sear about 1 minute on both sides. (This is going to make a lot of smoke.)

5. Transfer the steaks to the Egg and cook to desired doneness, 20 to 25 minutes for medium-rare. Avoid over cooking.

**********

Sauce:
1 cup hoisin sauce
1/2 cup rice vinegar
1/4 cup soy sauce
2 tablespoons Dijon mustard
2 teaspoons minced ginger
1 teaspoon ground anise
2 garlic cloves garlic, minced

1. Combine all ingredients in a saucepan and warm them over low heat for about 10 minutes.

2. Serve the sauce hot or at room temperature. It keeps, refrigerated, for several weeks.

Serving suggestion: You can thin the sauce with a little water and use it in a stir-fry with broccoli, scallions, red bell peppers, and sliced water chestnuts.

Hi, Michael B
I was not sure about "transfer the steaks to the egg and cook to desire doneness, 20-25 minutes for med. rare." I think the minute per side on a one inch steak is plenty. The sauce looks great!

BuBaQlishus · February 2009

Marinate, Tuna in mixture of Soy,evoo and fresh grated ginger (not too much)several shakes of Herbamare and that's it a light flavorful marinade that compliments the fresh sweet taste of the tuna and does not mask or over power it or you might as well cook mackeral.Sear as as suggested both sides. Take left over marinade and bring to boil reducing it to a glaze, stirring in powdered wasabi to your desired taste....compliment with roasted asparagus with a little balsamic vinegar, s&p drizzled over while cooking...sit back and enjoy
One of our favorites :woohoo:

Michael B · February 2009

I cut my steaks a very generous inch thick, probably an inch and a half or better. 20 minutes indirect at 225 dome, give or take a bit, gets the center warm. My family and guests all like the recipe.
For myself, tuna is done when it comes out of the refrigerator.

Retired RailRoader · February 2009

A nice thick piece of fresh tuns
A little blacking seasoning
really hot cast iron pan
2 minutes per side and you have the perfect Tuna
A little Wasabi on the side and you are ready to go

Tuna recipes

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