Ahi Tuna Steak (sushi grade tuna - organic?)

First shot at cooking tuna I took tips from friends on the forum and some ingredients from the internet and created a marinade that seemed to work just fine.  The key is to buy high end product and to not overcook the tuna, period, end of discussion.

Ingredients for Marinade  

1/4 c. olive oil
2 tbsp. lime juice
1 tbsp. dry mustard
2 tbsp. dried cilantro
1 tbsp. chili powder
1 tsp. black pepper
1 tbsp. mustard seeds
4 to 6 tuna steaks

Mix ingredients and brush onto tuna steak. Refrigerate for several hours.  For ¾” steaks, sear on each side for 1 minute and remove from grill.   You have a few options on how you want to present thicker steaks and cooking them until they flake (like many websites tout) will result in dry tuna; period.    

Citrus Ginger Tuna Steak

Tuna steak on the Big Green Egg immersed in a Citrus-Ginger marinade for 4 hours prior to cooking sets you up for a change of pace in cooking tuna steaks. Unlike your basic rubs and sprinkled seasoning mixes this marinade locks itself into the tuna and when cooked adds a special flavor to every bite. Serves 2 but is easily scalable.

Marinade
½ Cup Extra Virgin Olive Oil (EVOO)
¼ Cup White Wine Vinegar
2 Tbls. Low Sodium Soy Sauce
1 Tbls. Lemon Juice
1 Tbls. Lime Juice
3 Large fresh Garlic Cloves, minced
1 Tbls. Fresh Ginger Root, grated/minced
2 each 7-8 oz.Tuna steaks

Preparation and cooking
1. In a small mixing bowl combine ingredients, whisk and pour over tuna steaks in a 1 gallon zip lock bag. Rotate bag to coat and set bag in bowl to keep tuna soaking well. Refrigerate for 4 hours.
2. Fire up Egg to high heat with grid (pre –oil the grid) raised 6” above fire bowl (fire ring and 2” adapter ring or other device)
3. Remove tuna from bag and discard marinade.
4. Grill tuna, uncovered rotating once until fish flakes easily with a fork (5-10 minutes depending on how ‘done’ you prefer your tuna. Serves 2.

Seen here served with Tomato Bacon Beans...