New Orleans Eats Forums at NOLAEats.com

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.

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.

Ditto exactly what EAC sez.

Do NOT walk away; they will misbehave.

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.

Dilfan wrote: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.

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!:)

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.

Dilfan wrote: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?

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...

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.