As I have previously mentioned I am a big fan of the Buford Highway Farmer's Market (BHFM). I often buy sushi grade fish from them to make my own sashimi and had noticed on several trips how cheap the tuna steaks were for a city that has no readily available source of seafood. I know tuna is the chicken of the sea but I had not seen a better price on the steaks anywhere in Atlanta (I wasn't looking very hard). I decided I must give them a shot and this shot must involve the BGE. So I grabbed two steaks and headed home to prep.
The tuna steaks were a little frozen at the market so I let them rest and defrost in the fridge. When ready, I added poppy seeds, salt, pepper, Tony Chachere's (New Orleans style seasoning), and a pinch of Cavendars (Greek seasoning).
|Is this picture upside down? I can't tell.|
I set the grill for direct cooking at about 400º (that was the hottest I could get it with the end of the bag of lump I was using) and threw the twins on. The guidelines I had read mentioned 500º for 90 seconds each side for much thinner pieces. Since I could only get the grill to 400º, I decided to just keep an eye on them and watch the sides until they looked done (If you watch tuna, it starts with a nice red color, becomes pink, and then turns grayish when fully cooked. This color creeps up the side of the steaks as they cook on each side). I pulled them off after about 4min on each side when there was about an inch of red remaining in the center of the sides of the tuna.
|You can see the nice red stripes on the sides of the tuna.|
These were amazingly tasty. Better flavor than I have had in most restaurants (I attribute this to the Tony's); however, the middle was a little more done than I prefer. I usually like to see some nice red color in the middle but mine were more pink than red. I should have pulled them off a bit earlier as the tuna will continue to cook even after being removed from the heat. However, these were full of goodness and I look forward to my second attempt with them.
|Served with asparagus, some crazy good spaghetti squash concoction, and a nice Chianti *slurping sound*.|
|I am shooting for a nice red color where you see pink here.|