luvmygdaughters
Well-Known Member
I'm marinating them today and firing up the grill when I get home from work. How long do you cook them? They're about 2" thick.
Tuna steaks on charcoal grill
- Thread starter luvmygdaughters
- Start date
RPMDAD
Well-Known Member
Saw this
Tuna Steaks (roughly 1.5 inches thick)
Now that your grill is preheated and your tuna is seasoned, place it on the grill. Now this is the magic part. How long should I grill for, you ask? First make sure that your fire is at the right temperature. Check by placing your hand an inch from the grates. If you can hold your hand over the grates for 4-5 seconds, you are at the perfect temp. Any less – it is too hot and the times below will need adjusting. Any more than 6 and you need to turn up the heat as this fish won’t grill properly.
Rare – 3 1/2 minutes on each side
Medium Rare – 4 minutes on each side
Medium – 4 1/2 minutes on each side
Medium Well – 5 minutes on each side
Well – Well I don’t recommend this but if you wish to kill the tuna again cook it for 6 minutes or more on each side.
It is noted that this table is designed for tuna steaks that are roughly 1.5 inches thick. If you have thinner steaks you will need to subtract time and if you have thicker steaks you will need to add a little more time.
Taken From
http://www.savoryreviews.com/2009/04/27/grilling-tuna-to-perfection/
Tuna Steaks (roughly 1.5 inches thick)
Now that your grill is preheated and your tuna is seasoned, place it on the grill. Now this is the magic part. How long should I grill for, you ask? First make sure that your fire is at the right temperature. Check by placing your hand an inch from the grates. If you can hold your hand over the grates for 4-5 seconds, you are at the perfect temp. Any less – it is too hot and the times below will need adjusting. Any more than 6 and you need to turn up the heat as this fish won’t grill properly.
Rare – 3 1/2 minutes on each side
Medium Rare – 4 minutes on each side
Medium – 4 1/2 minutes on each side
Medium Well – 5 minutes on each side
Well – Well I don’t recommend this but if you wish to kill the tuna again cook it for 6 minutes or more on each side.
It is noted that this table is designed for tuna steaks that are roughly 1.5 inches thick. If you have thinner steaks you will need to subtract time and if you have thicker steaks you will need to add a little more time.
Taken From
http://www.savoryreviews.com/2009/04/27/grilling-tuna-to-perfection/
luvmygdaughters
Well-Known Member
Mmmmm. One of my favorites. We get some fresh steaks a couple times a year from a friend that fishes for tuna as often as he can. Enjoy!
OMG yum! What are you marinating them in?
luvmygdaughters
Well-Known Member
Lets see, its white wine, soy sauce, Dijon mustard, curry powder, lemon zest and garlic. Got it off the food network.
GWguy
*
I did too, but because my bells palsy is acting up today.
luvmygdaughters
Well-Known Member
The marinade smelled heavenly. I'll let you know how it comes out!!
luvmygdaughters
Well-Known Member
That is one thing that I will not try. Both daughters love it, I just cant do it.
Chris0nllyn
Well-Known Member
Get the grill really hot and I wouldn't do more than 1 min per side.
"Two minute Tuna". Maybe 1/8" cooked crust and nice and raw in the middle.
"Two minute Tuna". Maybe 1/8" cooked crust and nice and raw in the middle.
You should get that taken care of.
luvmygdaughters
Well-Known Member
so where'd you pick up these yummy tuna steaks from?
Mckay's in Leonardtown, when they were having the seafood sale. I don't usually get them from McKays because they are almost always previously frozen. These were fresh. Hopefully, they'll be good.
lucky_bee
RBF expert
I guess I'll have to check McKay's every once in awhile. You know, for a county surrounded by water, I have a hard time finding decent seafood
I don't mind paying a decent price every once in awhile, but that doesn't always guarantee it hasn't previously been frozen. I don't have any special friends with boats or connections and I've started avoiding it at restaurants, even a couple local ones that actually rely a lot on previously frozen stuff and jack up the prices (besides a few extra swanky places I know it's fresh). The best salmon I've had is from the Wegman's up in Laurel :shrug: I'm not touching that stuff in the cases in Food Lion or Giant where it's handled by the same people who stock the cereal aisle. I had some from the seafood place next to McKay's once but it was pricier than Wegman's and lesser in quality. I miss the local Fish Monger from my home town. 100% fresh, local, clearly stated if not, etc. They know my family by name
There are great fish markets around here, much better than the seafood you get at the grocery store.