Why This Recipe Works
Searing tuna steaks on the Pure Fire Kettle using Pure Fire Lump Coal creates a perfectly crisp, flavorful crust while keeping the center tender and juicy. The high, direct heat locks in moisture and enhances the natural umami of the tuna, making this a quick but impressive dish.
Equipment Needed
- Pure Fire Kettle – Provides even, high-heat grilling
- ProQ Thermometer – Ensures the perfect doneness
- Cast iron grill grate (optional) – Helps create even sear marks
- Tongs – For flipping steaks without damaging them
- Oil brush – For lightly coating the grill grates
Key Products Used
- Pure Fire Kettle – Maintains consistent high heat
- ProQ Thermometer – Helps achieve precise internal temperature
- Pure Fire Lump Coal – Burns clean and hot for a perfect sear
Ingredients (Serves 4-6)
- 6 fresh tuna steaks (200g each)
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp sesame seeds (optional, for texture)
- Juice of 1 lemon
- 1 tbsp soy sauce (optional, for added umami)
Preperation Instructions
Step 1: Preheat the Pure Fire Kettle
- Fill the Pure Fire Kettle with Pure Fire Lump Coal and light using a Pure Fire Natural Lighter Cube.
- Open the bottom vent fully and leave the lid off for 10 minutes to let the coals heat up.
- Once the coals are glowing red and covered in white ash, spread them into an even layer.
- Set the top vent to half-open to maintain a high temperature of 500°F (260°C).
Fire Management Tips:
- If the temperature drops below 450°F, add more lump coal and leave the lid open for a few minutes.
- If the grill gets too hot, close the bottom vent slightly.
Step 2: Prepare the Tuna
- Pat tuna steaks dry with paper towels to remove excess moisture (helps with searing).
- Brush both sides with olive oil and season with salt, pepper, and sesame seeds.
- Let the tuna sit at room temperature for 10 minutes before cooking.
Step 3: Sear the Tuna
- Oil the grill grates lightly to prevent sticking.
- Place the tuna directly over high heat and sear for 1-2 minutes per side.
- Flip gently using tongs, ensuring a good crust forms without overcooking.
Step 4: Check for Doneness
- Rare: Internal temperature of 120°F (50°C) (1 minute per side)
- Medium-Rare: Internal temperature of 130°F (55°C) (1.5 minutes per side)
- Medium: Internal temperature of 140°F (60°C) (2 minutes per side)
Use a ProQ Thermometer to check the internal temperature to avoid overcooking.
Step 5: Rest and Serve
- Remove tuna from the grill and let rest for 5 minutes before slicing.
- Drizzle with fresh lemon juice and soy sauce for extra flavor.
- Serve immediately, either sliced or whole.
Expert Tips & Troubleshooting
How to prevent tuna from sticking to the grill:
- Oil the grates well before cooking.
- Use a cast iron grate for an even crust.
How to avoid overcooking:
- Tuna cooks fast—stay by the grill and flip after 1-2 minutes.
- Use a ProQ Thermometer and remove the steaks at 130°F max.
How to get a restaurant-quality crust:
- Pat tuna completely dry before seasoning.
- Sear over direct, high heat—don’t cook over indirect heat.
Serving Suggestions & Variations
- Serve sliced over a fresh salad with avocado and sesame dressing.
- Pair with grilled asparagus and mashed potatoes for a full meal.
- Add a spicy mayo drizzle for a fusion twist.
Seared Tuna Steaks