Guide to Grilling the Perfect Seared Tuna from Kalamazoo Outdoor Gourmet

Step-by-step instructions to help anyone grill like a professional.

"How do I do seared tuna?" We get this question a fair amount from our customers who own models with infrared searing burners.

The answer is to buy the right quality and size cut of fish, and not to sear it too long. The following instructions are primarily for sushi lovers, and patio chefs with searing burners on their grills.

Note: Hybrid model grills also work well for searing. Use hardwood charcoal chunks and do the searing while the coals are at peak-heat and with your gas burners on high. The coals are at peak heat right as they begin to ash over.

Step One: Fresh Tuna Selection

We have the best luck with fresh Ahi, Yellowfin or Big Eye tuna, and we recommend using sushi-quality fish. Even then, a good question to ask is, "When was the tuna cut?" Any response greater than a few hours ago makes us hesitate to prepare tuna in this raw-in-the-center fashion.

Select pieces of tuna at least 1-1/4" thick and weighing at least half a pound each. Thicker is better.

Grill the tuna the same day you buy it. Also, have wasabi or wasabi powder and your favorite soy sauce on hand. If you can find it, and you like spicy food, also get some togarashi pepper blend spice.

Step Two: Preparing the Tuna

Rinse the tuna under cold water and pat dry with paper towels.

Rub down each piece of tuna lightly with olive oil on all sides, then coat with sesame seeds. Add an optional dusting of togarashi pepper blend.

Let the tuna come up to room temperature before grilling. Keep lightly covered with plastic wrap.

Before grilling, prepare wasabi and soy sauce so that it is ready to serve. We keep wasabi powder in our kitchens, mixing it with water in a small bowl and then stirring in soy sauce before serving (even though this "wasabi soup" is bad sushi etiquette).

Step Three: Searing the Tuna

Clean your searing surface and bring your searing burner up to temperature. The searing surface should be at least 800 degrees before the tuna goes on.

For 1-1/4" tuna, sear each side for 1 minute. For thicker cuts, sear each side for 1-1/2 minutes. Turn the tuna only once, and use grill tongs to avoid losing all the sesame seeds and spices.

Step Four: Serving the Tuna

Use a very sharp knife to slice the tuna thinly, no more than 1/4-inch thick. Sashimi knives are concave on the side to help keep the fish from sticking to the blade. A santoku knife is a good alternative.

Fan the slices of tuna on plates for presentation and serve with soy sauce for dipping and wasabi.

Suggestions

Serve seared tuna as an appetizer or as a main course. If you are experienced in making sushi, use the seared tuna for pieces of nigiri or draped over maki.

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