Tasty Tuna Bbq: A Simple Guide To Grilling Perfection

Tuna is a great option for a barbecue, offering a uniquely meaty texture and delicious flavour. There are two ways to prepare tuna on the grill: either grilling a thinner tuna steak over high heat until cooked through, or quickly grilling it over very high heat to sear the outside, leaving the inside mostly raw. This latter method is an Asian favourite that's becoming more and more popular in the US.

Choosing the right tuna steaks

Sustainability

It is important to research the sustainability of different tuna species and sources. Some types of tuna, such as bluefin tuna, are at risk from overfishing, so it is best to avoid them. The Monterey Bay Aquarium's Seafood Watch resource can guide you in choosing the most sustainable options.

Freshness

When buying tuna steaks, look for fresh, high-quality fish that is suitable for raw consumption. Terms like "sushi-grade" or "sashimi-grade" indicate that the fish is safe to eat raw, but they are not regulated. It is best to buy from a reputable fishmonger or market to ensure the highest standards of freshness and safety.

Thickness

The thickness of the tuna steaks will impact the cooking time and the doneness of the fish. For grilling, choose steaks that are at least 1 inch thick, with thicker cuts (up to 2 inches) being ideal for searing. Thinner steaks are more likely to dry out and may be better suited for cooking through.

Colour and Texture

Look for tuna steaks with a deep red or pink colour, free from any dark patches or blemishes. The steaks should be firm to the touch, indicating freshness and good texture.

Type of Tuna

Different types of tuna have distinct characteristics. Yellowfin (ahi) tuna is known for its mild flavour and firm texture, making it a popular choice for grilling. Albacore tuna, also known as "white tuna," has a milder flavour and a lighter colour.

Fresh vs. Frozen

While fresh tuna steaks are ideal, frozen tuna steaks can be a good alternative if properly thawed before grilling. Look for flash-frozen steaks, as they are often fresher than fresh tuna if frozen immediately after being caught.

Marinating the tuna

Firstly, you'll want to decide on your marinade. A simple marinade of salt and pepper will do, but if you're looking for something more complex, try a blend of lemon juice, olive oil, garlic, and thyme. You could also add soy sauce and freshly grated ginger for an Asian twist, or add some heat with crushed red pepper flakes or hot sauce. Fresh herbs are also a must-have for any marinade, so feel free to mix in some chopped dill or basil. Once you've combined your chosen ingredients, you're ready to start marinating.

Place your tuna steaks in a shallow dish and pour the marinade over them, turning the steaks to ensure they are evenly coated. You'll want to leave the steaks to marinate for at least 30 minutes in the fridge, turning them occasionally to help them absorb all the delicious flavours. If you're short on time, you can get away with marinating for as little as 10 minutes. However, if you're looking to really lock in that flavour, you can leave the tuna in the marinade for up to two hours. Just be careful not to leave it too long, as this could compromise the texture of the fish.

Once your tuna has finished marinating, it's time to fire up the grill! But before you start cooking, remember to sprinkle your steaks with salt and pepper for that extra punch of flavour.

Preparing the grill

Clean the Grill Grate

Start by cleaning the grill grate thoroughly with a grill brush. This step is essential to remove any residue or buildup from previous grilling sessions. A clean grill grate will not only improve the taste of your tuna but also reduce the chances of the fish sticking to the surface.

Preheat the Grill

Before placing the tuna on the grill, make sure to preheat it to a very high temperature. The ideal temperature range for grilling tuna steaks is between 500°F and 700°F. If you're using a charcoal grill, light a full chimney of charcoal and spread the coals evenly over half of the coal grate. For a gas grill, set all the burners to high heat. This intense heat will help create a perfect sear on the tuna steaks.

Oil the Grill Grate

Once the grill is preheated, it's important to oil the grill grate. Using a paper towel or brush, lightly coat the grill grate with a neutral oil such as canola or vegetable oil. Oiling the grate will create a barrier that prevents the tuna from sticking and helps to achieve those beautiful grill marks.

Prepare a Two-Zone Fire (Optional)

If you're cooking other dishes alongside the tuna that require a lower temperature, you can set up a two-zone fire. This involves creating a hotter side and a cooler side on your grill. You can sear the tuna steaks on the hotter side and then move them to the cooler side to finish cooking if needed, although with tuna, the searing process is usually quick and doesn't require additional cooking time.

Tips for Success

• If you're using a gas grill, ensure it can reach high enough temperatures for searing. Some gas grills may not be able to produce the intense heat needed for a proper sear. In this case, consider using a heavy cast-iron skillet or a heavy-duty griddle, as they can retain and conduct heat more effectively.
• If you're using a charcoal grill, you have the advantage of being able to bank up hot coals under the grate to achieve the intense heat required for searing tuna steaks.
• Always preheat your grill with the lid closed to ensure even heating across the grilling surface.
• If you're grilling other foods before the tuna, make sure to clean the grill grate again and re-oil it before placing the tuna on the grill.

Cooking the tuna

There are two main ways to prepare tuna on the grill. The first is to grill a thinner tuna steak over high heat until it is cooked through. The second is to quickly grill it over very high heat, searing the outside, which leaves the fish mostly raw. This is an Asian favourite that is becoming more and more popular in the US.

Tuna is a very lean fish and tends to dry out quickly on the grill. If you cook it beyond medium-rare, it will likely be dry. To prevent this, you can marinate the tuna. A marinade with a lot of acid will start to cook the fish before it touches the grill, so use a mild marinade and don't leave the tuna in it for too long. A drizzle of high-quality olive oil, herbs, spices, and a small amount of lemon juice or flavoured vinegar should be used for just a few minutes while the grill heats up.

If you want to cook the tuna through, choose a piece of tuna that is about 1-inch thick. It will take about 8 to 10 minutes to cook, provided your grill is very hot. Remove the tuna from the grill before the surface starts to burn. Unlike other meats, tuna does not need to rest before serving.

For seared tuna, purchase a piece of tuna that is about 3 inches thick. Brush it with oil and season with salt and pepper. The difference between grilling and searing tuna is the level of heat. Some gas grills cannot produce the intensity of heat necessary, so use a heavy cast-iron skillet instead. Charcoal grills will allow you to bank up hot coals under the grate to get the intense heat you need. Sear the tuna for less than one minute on each side, leaving the interior raw.

If you want to add more flavour to your tuna or it has turned out a little dry, serve it with a sauce or salsa. Pineapple angostura salsa, ginger and lime sauce, or buttery lemon chive sauce all complement grilled tuna.

Thinly slice seared tuna and serve it immediately with a spicy wasabi sauce or a balsamic reduction. It can also be served with grilled vegetables, rice, or as part of a Niçoise salad bowl.

Serving the tuna

There are many ways to serve grilled tuna. If you have cooked your tuna all the way through and it has turned out a little dry, or you simply want to add more flavour, serve it with a sauce or salsa. Sauces that complement grilled tuna include pineapple and goji salsa, ginger and lime sauce, or a buttery lemon chive sauce.

If you have opted for the seared tuna method, thinly slice the tuna the way you would a steak and serve it immediately with a spicy wasabi sauce or a balsamic reduction.

Grilled tuna can also be served with grilled vegetables, rice, or as part of a Niçoise salad bowl. For a simple and healthy meal, serve the tuna with rice and grilled vegetables. For a more substantial meal, add a zingy chimichurri sauce, lemon butter sauce, or garlic herb sauce.

If you are serving grilled tuna as a summer barbecue dish, you could add a side of grilled corn, grilled asparagus, grilled green beans, grilled broccoli, or grilled corn in foil.

For a lighter meal, serve the grilled tuna with a summer salad such as a Caesar salad, strawberry salad, cucumber salad, lentil salad, pesto pasta salad, or French potato salad.

Frequently asked questions