Grilling Help

[Casper]

I would like to try grilling some tuna steaks. Does anyone have any suggestions for a marinade? Also, approximately how long should I leave them on (trying not to make expensive door stops)? Much thanks.

[EatinAintCheatin]

If you have quality tuna then I don't think marinating is necessary. So I'll let someone else handle that part.

For grilling:

If you grill has enough BTU's to heat a cast iron skillet very, very hot, then that is what I think is the best method. Using the skillet maximizes the surface area in contact with the tuna and gives it a better sear. If your grill has an IR searing burner, that would be even better.

You must let the steaks come to room temp before cooking. I season mine with a pinch of Creole seasoning and alaea (red Hawaiin salt).

Once you put the steaks in the skillet WATCH them closely. As soon as you have 1/8 inch of white flip the steaks. Again, when you see about 1/8 inch white they are done. This will be seared on the outside, rare in the middle.

[Mac da Knife]

Ditto exactly what EAC sez.

Do NOT walk away; they will misbehave.

[Dilfan]

If you do want marinade, I have found that the cheapest Italian salad dressing will do the trick perfectly. Let the filet marinade for at least 3 or 4 hours, 6 to 8 would be better, then grill as others have described. If you have an aversion to "raw/rare", then watch closly because there is a fine line between cooked through and shoe leather.

[Schuarta]

If you do want marinade, I have found that the cheapest Italian salad dressing will do the trick perfectly. Let the filet marinade for at least 3 or 4 hours, 6 to 8 would be better, then grill as others have described. If you have an aversion to "raw/rare", then watch closly because there is a fine line between cooked through and shoe leather.

Squeeze a half or full lemon and add it to the Italian Dressing.

[flyinbayou]

I agree with EAC. If it's fresh tuna, let the flavor shine through without the marinade. His cooking technique is spot on also.

If anything, I would make a brush with citrus (I like lime) and soy. You can spice it up with a little Thai chili sauce or even wasabi but you have to use sparingly as not to cover the flavor. Or you can even just use a little olive oil and make a sauce with said ingredients.

If you cook them more than medium rare I will be seriously disappointed!:)

[EatinAintCheatin]

Glad we have a consensus so far. I failed to mention that if you have a crawfish burner then you could do the blackening thing. But your really have to watch closely. It will can get to the canned tuna taste super fast.

[Jerry]

If you do want marinade, I have found that the cheapest Italian salad dressing will do the trick perfectly. Let the filet marinade for at least 3 or 4 hours, 6 to 8 would be better, then grill as others have described. If you have an aversion to "raw/rare", then watch closly because there is a fine line between cooked through and shoe leather.

Sorry but I think this would ruin the tuna...3 to 8 hours marinating in anything with vinegar would make tuna well done before cooking.
Would you do this to a beef filet?

[Oyster]

I'm with Jerry. No marinade on tuna. They would quickly become ceviche. Well, and I hate the old Eyetalian dressing soak. Olive oil if you like, salt & pepper. Work great over charcoal too. Only cook for a few minutes.

Yum! Course, sometimes I eat half before it even touches the grill...

[jodyrah]

If you are set on using a marinade, try some oil, fresh pressed garlic, some minced fresh serrano or jalapeno, zest of lemon, lime, orange or a combo. I like to add some lite soy and a slice or two of smashed ginger. Give it a taste and correct as needed. When ready to grill, drain and season with salt, pepper, garlic powder. I like to drizzle plated fish with a citrus flavored oil and a sprinkle of fresh minced chilis. BTW, no fear of pre cooking by using zest in lieu of citrus juice.

[PNG]

Never marinade them. Hot fire and room temperature steaks are all you need. Salt and any other spice you would like to add. Paneed steaks adds a bit of texture.

[Dilfan]

Sorry but I think this would ruin the tuna...3 to 8 hours marinating in anything with vinegar would make tuna well done before cooking.
Would you do this to a beef filet?
We used to do this when we vacationed in Fla all the time. What I found is that the cheapest dressing usually has very little, if any, vinegar. It's mostly oil and light seasonings. We actually had a change of plans one time and left it marinate for almost 24 hours, and it was still fine. The secret is to make sure the dressing has very little acid in it, which most of the really cheap ones do.
Now, I would agree that if you see the edges beginning to turn grey, i.e. chemically cooking, it would be time to get rid of the marinade and either rinse off the filet or begin to cook it.

[Schuarta]

Got two big thick Ahi steaks, fresh and on sale, normally $12.99 per pound, on special at 6.99 per pound. Cooking tonight, working from the above.

Menu included fresh asparagas and rice pilaf.

Will report results tomorrow. :covri:

[Schuarta]

Well, the deed is done. Everyone (SO, cat, me) enjoyed the seared Ahi and other dishes. Here's the story:

http://www.youtube.com/v/sB48XtGTDts

[JudiB]

LOL!! Excellent video, schaurta, thanks! :) I loved the music, and the food looks excellent.

Where did you get orange yogurt?

[Schuarta]

LOL!! Excellent video, schaurta, thanks! :) I loved the music, and the food looks excellent.

Where did you get orange yogurt?

Local supermarket (Scollari's), Yoplait Brand.

[hungryone]

Sorry but I think this would ruin the tuna...3 to 8 hours marinating in anything with vinegar would make tuna well done before cooking.
Would you do this to a beef filet?

Jerry's right....WAY too long to marinate any fish in a mixture containing any acid. Even eaten raw as ceviche, it would be pretty rubbery.

[Schuarta]

No marinade on mine. A little olive oil in a cup, with some cajun spices, garlic powder, salt and pepper, brushed on to the Ahi just before placing it in the hot pan for searing.
http://www.youtube.com/v/sB48XtGTDts