Grilling Tuna on Weber
 

Anyone have any tips for cooking tuna on the grill? I have never cooked tuna before and want to try. From what I have had in restaurants it looks like the hardest part is know when its done. Somewhere between overcooked and sushi.

I usually coat mine in olive oil and dust them with a little salt and pepper.

The key to how long to grill does take some practice, unfortunately. Too many variables to give a once-size-fits-all solution, but I have a charcoal grill and I usually buy 1" thick tuna steaks. I also like mine on the medium well side...still just a hint of pink in the center. On my grill, I can accomplish this in 3 - 4 minutes per side, but you have to take into account distance from coals and the heat of the coals, which is often determined by how much charcoal you use and how long you've let it burn down.

When I take them off the grill, I squeeze on some fresh lime or lemon juice and snip a little fresh dill weed over the top as a garnish.

Man. Now, I may have to do this again fairly soon. ;)

Best regards,

William R. Sanders
Online Guest Feedback Coordinator
Starwood Hotels & Resorts Worldwide

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I have cooked tuna steaks by making a marinade with spices, rub and oils, plus lemon and lime, and then placing the whole mix with the fish into the same kind of tin foil "boat" I mentioned above with Salmon. letting it grille on a low setting for a while is key. practice with smaller pieces. Ummmmmm! good!

:DMM

Lemon slices cooking salmon
 

For grilling Salmon I always find slicing up a lemon and placing it on the grate with the fish on top keeps the salmon from sticking but also adds some flavor to the fish.

Yeah, I'm with you on the tin-foil boat for salmon (although brushed with teriyaki sauce and topped with slices of lemon)...but I like grill marks on my tuna steaks. :)

Best regards,

William R. Sanders
Online Guest Feedback Coordinator
Starwood Hotels & Resorts Worldwide

[email protected]

Thanks for the tips on the tuna Lurker and Marathon Man. As this is a celebratory dinner for my brother and his new fiancee (its her favorite meal), I think I will do some practice runs before they get here. There is a restaurant in the Intercontinental across the street from my office. They make a tuna burger that is cooked just right. Good to know it is only a few minutes each side as I tend to overcook new things on the grill.

"Done" is the kicker. I have used my charcoal chimney (about 3/4 full when supper hot). Put the cooking grate right on top of the chimney and sear all sides for less than 1 minute. If the tuna is shaped like a box, this will get you a seared out side, and that just warmed middle. If you have steaks, I can't help you.

Could you elaborate a bit on the spice rub? I would like to try it with (pan fried) sword-and other fish sometimes.

I just grab things from my spice rack and mix them up in a small bowl. I find it is easier to distribute it over the meat by hand instead of trying to sprinkle from individual spice bottles. It was probably roughly equal parts of each spice, but I didn't measure so can't be sure. I did use too much salt, so I would probably skip that next time and salt afterwards if necessary.



Tonight will be chicken kabobs with Italian dressing marinade (because I'm lazy today), green/red peppers, vidalia onion and mushroom caps. After assembly on a skewer brush with olive oil and sprinkle with garlic pepper.

Thanks for the input

My thanks to you too.

You must watch Good Eats ;)

Thanks a lot. I'm still learning about herbs and spices. :)

One more: Make sure you turn the gas off when done cooking. Wasted 75% of a tank of propane last week. :mad:

At least you had an end to that tank. Mine is hard plumbed into the natural gas line. My wife wondered what I was cooking for breakfast on the grill the next morning....