5 from 2 votes
Grilling Tuna to Perfection
Prep Time
1 min
Cook Time
7 mins
Total Time
8 mins
 
How to grill Tuna to Perfection!
Course: Grilling
Servings: 2
Author: Rex
Ingredients
  • 2 Tuna Steaks roughly 1.5 inches thick
  • 1/4 tsp Salt – Preferably sea or kosher salt
  • 1/4 tsp Pepper – Preferably freshly ground
  • 1/2 Lemon
Instructions
  1. Preheat your grill to high heat.
  2. Season your tuna steaks generously with salt and pepper.
  3. Now that your grill is preheated and your tuna is seasoned place it on the grill. Now this is the magic part. How long should I grill for? First make sure that your fire is at the right temperature. Check by placing your hand an inch from the grates. If you can hold your hand over the grates for 4-5 seconds you are at the perfect temp. Any less it is too hot and the times below will need adjusting and any more than 6 and you need to turn up the heat as this fish won't grill properly.
  4. Remove the fish from the grill sprinkle with the juice of the lemon and serve immediately. If there is going to be a time period between grilling and serving take a 1/2 minute off each of the times above. Then cover the fish loosely with aluminum foil. Serve within 15 minutes for best results. Remember if you are going to cook and hold the fish don't sprinkle the lemon juice till right before you serve the tuna steak.
  5. Since the fish is so versatile you can serve it alone or as an accompliament to pretty much any dish. I like to grill up the fish with the salt and pepper and then serve it over a salad dressed with a standard vinaigrette.
Perfect Timing
  1. Rare - 3 1/2 minutes on each side
  2. Medium Rare - 4 minutes on each side
  3. Medium - 4 1/2 minutes on each side
  4. Medium Well - 5 minutes on each side
  5. Well - Well I don't recommend this but if you wish to kill the tuna again cook it for 6 minutes or more on each side.
Quick Note
  1. It is noted that this table is designed for tuna steaks that are roughly 1.5 inches thick. If you have thinner steaks you will need to subtract time and if you have thicker steaks you will need to add a little more time.