MBH put together a nice marinade from a recipe by Bobby Flay and we let the fishies swim for about 30 minutes.
I got the egg to 500º after a brief spike of up to 800º to test the new charcoal I am using (more on that to come in a product review post). I placed the tuna near the center of the grate where the coals were the hottest. I cooked them for 90 seconds per side and pulled them off to rest.
|The tuna will continue to cook a bit while resting.|
These bad boys were perfect. I dipped mine in soy sauce and enjoyed the heck out of it. They had the nice red/pink medium rare color I was looking for and the flavor from the marinade made them pop.
|Served with some spaghetti squash, these things were perfect.|
Eat your heart out haters!
|We enjoyed the fish with a nice, cheap Tempranillo/Shiraz mix|
cleverly named Tempra Tantrum.