Seared tuna tacos? Sure why not!
Posted: Mon Aug 03, 2009 8:04 pm
I've been wanting to try out the Alton Brown method for seared tuna. Basically you use the charcoal chimney and put the grate on top of that. This produces insane temperatures (up to 1000* F) perfect for searing something like tuna or steak, while keeping the inside nice and rare...errr raw 
Typically tuna is served with Asian flavors...soy sauce, ginger, etc. Personally I think it plays just as well with Mexican flavors like avocado, lime, and cilantro. You can get it Asian style anywhere, so I went the taco route
So here's the porn!
Nice piece of sushi grade ahi tuna. Got this at the Fresh Market at Westgate. This is the one place I've found you can consistently get tuna in the Toledo area that is fresh enough and high enough quality to eat raw. Highly recommended.
I seasoned this pretty lightly with some red Hawaiian Sea Salt, and fresh ground pepper.
Here you see the cooking set up. When it was ready to cook I ended up offsetting the grate to avoid the middle bar, and had to hold it with an oven mitt to balance the rack on the chimney. This would probably work better with a different grill rack, but this is just the one I grabbed off a standard 21.5" Kettle.
The finished tuna...looks great...good grill marks off that super hot grate too!
After a few minutes to rest let's slice it open and see hot it looks...PERFECT!
The final presentation. Served with a black beans, warmed corn tortillas, and some fresh-made guacamole. A few tomatoes, onions, and some cilantro to garnish.
And of course a meal of this quality wouldn't be complete without some hops...took a look in the beer fridge and look what I found! WOW! Last one of the year, may as well have it with a meal of this caliber!
Typically tuna is served with Asian flavors...soy sauce, ginger, etc. Personally I think it plays just as well with Mexican flavors like avocado, lime, and cilantro. You can get it Asian style anywhere, so I went the taco route
So here's the porn!
Nice piece of sushi grade ahi tuna. Got this at the Fresh Market at Westgate. This is the one place I've found you can consistently get tuna in the Toledo area that is fresh enough and high enough quality to eat raw. Highly recommended.
I seasoned this pretty lightly with some red Hawaiian Sea Salt, and fresh ground pepper.
Here you see the cooking set up. When it was ready to cook I ended up offsetting the grate to avoid the middle bar, and had to hold it with an oven mitt to balance the rack on the chimney. This would probably work better with a different grill rack, but this is just the one I grabbed off a standard 21.5" Kettle.
The finished tuna...looks great...good grill marks off that super hot grate too!
After a few minutes to rest let's slice it open and see hot it looks...PERFECT!
The final presentation. Served with a black beans, warmed corn tortillas, and some fresh-made guacamole. A few tomatoes, onions, and some cilantro to garnish.
And of course a meal of this quality wouldn't be complete without some hops...took a look in the beer fridge and look what I found! WOW! Last one of the year, may as well have it with a meal of this caliber!
