We love tuna, never can get enough of it. We like it every way it comes. This is the very best tuna we have ever had. A few weeks ago we called Andy and told him we were craving some of his good salmon. He told us about his fresh salmon and Ahi tuna and that he had the fix for our seafood craving. It’s all “sushi grade” which means extra high quality…and Patti can enjoy it raw, but not this time.
He sent some big beautiful tuna steaks. They were sweet, tender and juicy. We can always count on Andy aka Western Beef & Seafood for prime goodies. So, after talking a bit about all the specials he’s got going on we asked him to send us some salmon and tuna. Thanks, Andy.
We had been wanting to try blackening a tuna steak and making a burger out of it… Let me tell you, we will do it again every chance we get to lay our hands on a big piece of tuna…This was great.
Blackened Tuna Burger
Blackened Tuna Burger
Ingredients: Blackened Tuna Burger
- Tuna steaks
- Country Bob’s Seasoning Salt
- Blackening seasoning
- Dry crushed garlic
- Cooking spray
- Lettuce and tomato
This one is Patti’s without the blackened seasoning and you can see how it’s cooking.
Directions: Blackened Tuna Burger
Lightly oil your fillet with a little olive oil. Then, add a thick coat of your blackening seasonings. Place the tuna directly onto the grill.
Watch the sides of your filet as you’re cooking it. You can see as it cooks to the center, the color lightens. You only need to cook these 2 or 3 minutes a side depending on how hot your grill is, and the thickness of your filet, and how done you like them.
Cooking Directions: Louisiana Wood Pellet Grill
To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Turn the “Feed Control” High and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
I like to smoke everything. after all the Louisiana pellet grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.
So after the grill comes up to temp and burns clean turn it back down to low. This will be around 180 to 200 degrees (84 to 95c). Place your tuna directly onto the grill and just let it hang out in the smoke and get happy for 15 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 180 degrees (84c). 15 minutes of smoking is not enough to have any cooking effect on your tuna but it is enough to open the pores so that it can pick up all the flavor of the smoke.
After 15 minutes, turn the digital control up to 350 degrees (177c), pull the tuna off the grill and put your Grill Grates on if you have them. When the grill comes up to temperature add your tuna back onto the Grill Grates. I did this for 3 minutes per side.
When the tuna reaches an internal temp around 130 it’s time to eat. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
About Our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Memphis, Royall, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion,
Ken & Patti
Our Thanks To:
Country Bob’s All Purpose Sauce
Country Bob’s Sauces and Seasonings
Maverick Industries, Inc.
F.Dick Professional Knives and Tools.
A storage container & dispenser for wood pellets
Lodge Cast Iron
Lumberjack Wood Pellets