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#9,927
#9,927
malinoisvol said:
Never had grilled tuna, however, I'm willing to try it. Sounds good. Is there anything special I should do to it (rub, blackened, etc...)
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Go to the frozen seafood section of your grocery store and get a package of Ahi Tuna. They'll be a pinkish red color and probably in triangle peices about 6 oz each.

I like Cavanders Greek seasoning, but just salt and pepper will work. Its best to cook it rare, that's why I prefer to sear mine rather than grill it, but for your first time grilling it will be perfect. You cant f it up dude.

Or, ask Tin Man how to sear it.
 
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#9,929
#9,929
Mal, make a mixture of three peppers - black, white & red. Sprinkle this and salt to taste on a chilled hunk of tuna. Preheat an iron skillet on medium high heat. Using a high smoke point oil or softened duck/goose fat, sear the tuna on all sides. This should happen quickly, a few seconds each side. Your objective is a rare heart to the piece of tuna flesh with a seared, seasoned "rind." You may slice and serve immediately for the warm exterior/cool interior experience, or cool, wrap, and chill to serve cold, later.
 
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#9,939
#9,939
hmanvolfan said:
It has a very distinctive taste.

I’m surprised you can eat it accidentally. 🤣
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Yes it does.

I almost explained that before you said anything, cause I knew you would, but I wanted to see what you were gonna say. Haha.

I wouldn't make it for myself or guests for a meal at my house. I wouldn't put it on my menu at a restaurant. I won't order it or have any from a buffet at a restaurant. But if you invited me to your house and was serving it, I would eat it and enjoy it.
 
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