I cooked a tuna steak on the grill last night and it was the driest thing I've ever eaten in my life. What are some suggested grilling times for Tuna Steak. Thanks in advance :)
2006-06-12 09:53:39 · 8 answers · asked by Charlie P 2 in Food & Drink ➔ Cooking & Recipes
All of these are great answers but need a few additional details.
It's true you shouldn't over cook Tuna, but that doesn't mean you need it rare. tuna is one of the fattiest fishes in the ocean and can be enjoyed fully cooked if done properly. Here are a few examples of what will dry out your fish:
Grill dirty or not properly ventilated
Grill temp too LOW (this one is the normal killer of fish on a grill)
Acidic marinades (left for too long)
Thickness of fish steak or filet
Think about all of these when you grill anything but especially fish. If you use an acidulated marinade, leave it for only about 10 minutes - acids start a curing process within the cellular structure of the fish and will toughen it quickly. Use high heat on a cleaned and oiled grilling surface to make sure it wont stick. Make sure your fish is cut thick enough. The cooking times said above a pretty right on. The only other thing I will add is that you should get any protein you are grilling as close to room temperature as possible. Cold proteins placed on a hot surface will leave a overdone outside and a raw middle - some might say that's cooking it rare but it's really cooking it wrong.
2006-06-12 12:40:27 · answer #1 · answered by Vincent 3 · 5⤊ 0⤋
Tuna Steak Cooking Time
2016-11-08 06:21:51 · answer #2 · answered by Anonymous · 2⤊ 0⤋
Most everyone has the right idea here. Sear the tuna on a very hot grill just a few minutes each side, leaving it red in the center.
2006-06-12 10:03:34 · answer #3 · answered by Kristen K 4 · 1⤊ 0⤋
Tuna is mainly seared now. That's pretty much the only way to have great tuna without dousing it in butter or another agent. It should be red in the middle. A few minutes on each side is more than enough.
2006-06-12 09:56:56 · answer #4 · answered by JustJake 5 · 0⤊ 0⤋
DO NOT OVERCOOK IT! otherwise, it'll be really dry. they call it tuna steak because you should cook it like a steak...not WELL DONE. it should be pink in the middle. you could pan sear it and it would hold the flavor and the juices just as well, if not better. send me an IM if you need any further assistance.
2006-06-12 09:56:22 · answer #5 · answered by thetoothfairyiscreepy 4 · 0⤊ 0⤋
What the restaurants would do is to cook on high heat very fast so that just outside is seared with grill marks and inside is still red. They serve it cold. I don't any other way to cook it.
2006-06-12 09:58:49 · answer #6 · answered by spot 5 · 0⤊ 0⤋
I like my Tuna steaks on the rare side. Just like my beef.
Just quickly burn one side, turn over, and burn the other side. Leaving it pink in the middle and warm.
I've eaten it cool in the middle in some fancy restaurants. And it was delicious!
2006-06-12 09:57:50 · answer #7 · answered by Anonymous · 0⤊ 0⤋
Try cooking it in foil next time or try to use less heat.
2006-06-12 09:56:57 · answer #8 · answered by Scooter Monkey 2 · 0⤊ 0⤋