Hey guys, today I’m going to show you how I like to sear tuna steaks on the Kamado.
We’ll serve it up with some bacon wrapped asparagus and colorful slaw that really makes
this dish pop.
Let’s get to it!
Alright so first up, I’ll get the grill lit.
Pour a full chimney full of charcoal over some unlit coal - you want to get your grill
preheated, around 500 degrees.
For this cook, I used the Barbecue guys Signature series grill and griddle insert.
This makes it easy to cook the bacon wrapped asparagus at the same time as the tuna steak.
And, just like grill grates, I like to season the surface with a fresh layer of oil and
let that bake in while the grill preheats.
Vent settings like this should give you plenty of airflow for preheat, and of course the
temp of the coals will rise a good bit when you start cooking with the lid up.
Now for the Tuna steaks, look for at least an inch thick - these were a nice thickness
at about an inch and a half.
I like mine cooked rare, so this gives me plenty of time to sear the outside without
worrying about the fish being overcooked.
This is what goes in the asian dressing that will serve as the marinade to dunk the steak
in, and you’ll also have enough to reserve for coating the slaw later.
Flavors like fresh ginger, sesame seed oil, and rice wine vinegar really add a nice kick
to this dish.
Mix the marinade together well, and portion out enough for dunking the tuna steak in a
separate bowl.
That would be about half.
I like to add some soy sauce to dunking mixture as well.
If you are gluten free, Liquid Aminos is a good sub for soy sauce.
Before hitting the grill, you’ll also want to prep out the bacon wrapped asparagus.
This dish is my kind of surf and turf!
Man just the color of this fish makes me hungry, looks like meat candy to me!
(Smile) I like to keep the dunking mixture right next
to the grill, that way I can give it a dip and season it before I get grilling.
Season it well on all sides with some kosher salt and black pepper.
Of course, don’t forget about those edges!
The tuna only takes about 2-3 minutes on the grill, so I like to give the bacon wrapped
asparagus a head start.
I guess I feel a little bit better when I wrap vegetables in bacon because it makes
it a little healthy right??
After about 2 minutes the first side has some good color on it.
Pretty much once you flip to the second side of the bacon, you should be at a good point
to sear the Tuna.
It’s actually pretty easy with tuna to keep an eye on the doneness, because you can see
the line turning opaque as it cooks.
Like I said, I like my Tuna steak rare, so after about a minute and a half on the first
side, I’ll give it a flip.
The sear on the outside adds such a nice smokey flavor to the fish - it’s a match made in
heaven with the smokey bacon asparagus.
At this point, you can see the sear lines are pretty much even on both sides of the
steak - it’s time to get this meal off the grill and let it rest for about 5 min.
Much like any cut of meat, you’ll want to slice the tuna steak across the grain for
the most deliciously tender cut.
And this dish is great during summer time, fresh fish with some lemon and a refreshing
slaw, great with a cold beer after a long hot day.
I toss the slaw in the dressing right before plating - some purple cabbage, carrots and
bell pepper really add to the vibrance of this dish.
The sliced tuna looks beautiful over the bed of slaw.
And there you have it - a really elegant dish that you can cook quick and is packed with
flavor.
A fresh squeeze of lemon, and this is ready to devour!