Hot Tuna

[BamaProud]

Cook it directly on the Charcoal chimney.
30 seconds per edge 45 seconds per side. Butter and chives with a little saracha for a sauce.

 

[bloodtrailing]

Now that looks awesome. Where did you get the tuna.


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[RUGER]

I bet that was good!



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[ImThere]

Looks good. So it literally took 3 min to cook? I have never been too good with cooking fish.


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[GMB54]

Tuna is DELICIOUS rare!!!!

 

[BamaProud]

I believe we got it at the Cordova International Farmers market, but its been in the freezer for a while.

If it was just for me, I would have cooked it a bit more rare, but the wife insisted she wanted a few not-so-rare bites.

 

[Jon54]

I just got my fish back from my San Diego long range trip. If you can make it to G'town, I'll hook you up with some more FRESH tuna.

 

[TAFKAP]

Dang Jon, I'll take you up on that! I can walk to pick it up.

Driveway meet up at my grill? I'll cook!

 

[BamaProud]

Heck yea! I work in Germantown.
When and where!

 

[Buzzard Breath]

That's how I cook my deer backstraps. I'd never thought to do it with tuna. Looks like I need to head to the fish market this week.

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[Jon54]

Guys that responded, PM me and I can indeed hook you up. Might even throw in some wahoo.

 

[Chaneylake]

I sear mine while still frozen.

I let surface thaw just enough so my dry rub will stick.

Heat cast iron skillet high temp with Sesame Oil.

Sear top and bottom 30 seconds each. Edges 20 seconds.

Place in frig and let finish thawing.

I also use a timer on my sear time. I just don't want the little white ring on outer surface just
under the seared surface.