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There are 2 methods for making grilled tuna on the barbecue. The first at high temperature the tuna will cook for 4 to 5 minutes on each side, until it's cooked in the center. The second method at very high temperature where each side will be seared for 1 to 2 minutes. The first method is the one you will use to cook most fish. The second method is more particular because you only sear the 2 faces of the tuna and the inside remains raw. So I suspect that the second method will frighten more than one, however tuna lends itself particularly well to it. Don't forget that if you eat sushi the tuna is eaten raw... Moreover I refer you to the spicy blog where with Létitia from the bird pepper blog we made this recipe with salmon.

Preparing grilled tuna

Tuna is a very tender fish that tends to dry out very quickly during cooking. Of course by making a marinade or simply by basting it with oil you can reduce this phenomenon but not eliminate it. Because of this tendency we will serve the tuna with a sauce. If you are going to serve a sauce with the tuna I advise you not to marinate it, the sauce being sufficient, you will just need to baste it with oil, a little spice, salt and pepper. Similarly if you choose to marinate the tuna fillet, don't choose a marinade that's too acidic, as it will have the effect of cooking the tuna, so avoid lemon juice, replace it rather with wine or hot sauces, or marinade sauces, jerk sauce being perfect for this.

Tuna tataki

Tataki corresponds to the second cooking method, that is to say just seared on each side. To achieve this you need an extremely hot surface, a gas barbecue cannot produce sufficient heat to achieve this, only wood can achieve this, when the coals are blazing. You will also need to properly preheat the "clean" grill of your barbecue. Let's imagine that you come home with a 5 cm thick tuna steak, once your barbecue grill is burning hot, you will sear each face of the fish for about 45 seconds. Don't forget the sides, normally this will give you 6 faces to grill. Serve at the end of cooking, unlike meat no need to let the grilled tuna rest for long minutes.