Seared Tuna Steaks (Maine Style) | Arteflame

Introduction

There is something undeniably magical about the hiss of cool fish hitting hot steel. Biting into a fresh Maine tuna steak, perfectly seared on the Arteflame, transports me straight to a breezy coastal dock. The contrast is distinct: a savory, salty, golden-brown crust that gives way to a silky, cool ruby-red center. It’s a meal that feels incredibly indulgent, yet it comes together in minutes, making it the perfect centerpiece for a warm summer evening under the stars.

The Ultimate Backyard Gourmet

I adore this recipe because it bridges the gap between fine dining and backyard barbecue. Cooking tuna on a traditional grate can be stressful—flaking fish is a tragedy! But the solid steel cooktop of the Arteflame solves this beautifully. It creates an even, intense sear that locks in moisture without the risk of the meat falling apart. It celebrates the natural, oceanic sweetness of high-quality seafood with zero fuss.

Kitchen Wisdom

• Heat is Key: Ensure your cooktop is blazing hot (around 450°F+) before the fish touches it. If the steel isn't hot enough, the fish will stick rather than sear.
• Dry Surface: Pat the steaks completely dry with paper towels before seasoning. Moisture creates steam, which prevents that coveted crust from forming.
• Watch the Clock: Tuna cooks fast. 60 to 90 seconds per side is all you need for a rare center. Trust the timing!

Make It Your Own

If you don't have Maine tuna, this method works beautifully with Swordfish or high-quality Salmon steaks. For the cooking fat, feel free to swap Extra Virgin Olive Oil for Avocado Oil, which handles high heat exceptionally well.

Ingredients

The Essentials

• 4 Fresh Maine Tuna Steaks (Sushi grade, approximately 1-inch thick)
• 3 tbsp Extra Virgin Olive Oil (or Avocado Oil for higher smoke point)
• 2 tbsp Coarse Sea Salt
• 1 tbsp Freshly Cracked Black Pepper
• 1 Lemon (cut into wedges for serving)
• Optional: 1 tbsp Toasted Sesame Seeds for garnish
• Optional: Fresh parsley or cilantro for color

Instructions

Step 1: Prepare the Arteflame Grill

1. Light your Arteflame grill about 20 minutes before you intend to cook. You want a mature fire with a bed of hot coals to heat the steel griddle.
2. Clean the cooktop surface with a scraper to ensure it is smooth and free of debris.
3. Apply a thin layer of vegetable oil to the steel cooktop where you plan to sear the fish. Aim for the center area where the heat is most intense (around 450°F to 500°F) to ensure a rapid sear.

Step 2: Season the Tuna Steaks

1. Remove the tuna steaks from the refrigerator and pat them completely dry with paper towels. Removing excess moisture is critical for getting a good crust rather than steaming the fish.
2. Brush both sides of each tuna steak generously with olive oil.
3. Season liberally with the coarse sea salt and freshly cracked black pepper on all sides, including the edges. Press the seasoning gently into the flesh so it adheres during grilling.

Step 3: Sear the Tuna

1. Place the tuna steaks directly onto the hottest part of the plancha cooktop. You should hear an immediate and aggressive sizzle.
2. Sear undisturbed for 60 to 90 seconds. Do not try to move the fish early; let the crust form, which will allow it to release naturally from the steel.
3. Flip the steaks using a metal spatula. Sear the other side for another 60 to 90 seconds for a rare center. If you prefer medium-rare, move the steaks to the outer, cooler edge of the cooktop for an additional minute.

Step 4: Rest and Serve

1. Remove the tuna steaks from the grill immediately to prevent overcooking. The residual heat will continue to cook the fish slightly.
2. Let the steaks rest for 2 to 3 minutes.
3. Slice against the grain, garnish with sesame seeds and fresh herbs, and serve with lemon wedges on the side.

Tips

Achieving the perfect sear on an Arteflame requires managing your heat zones effectively. Because tuna has a very low fat content compared to beef, it can go from succulent to dry in a matter of seconds. Always ensure your steel cooktop is piping hot before the fish makes contact; if the surface isn't hot enough, the fish will stick and tear. A crucial tip for Maine tuna is to buy "sushi grade" fish if you plan on serving it rare or medium-rare, as this ensures it is safe to eat with a cool center. Additionally, oil the fish rather than just pooling oil on the grill; this ensures even coverage and prevents the spices from burning before the fish is cooked. Finally, if your tuna steaks are very thick, you can briefly sear the edges by holding the steak vertically with tongs for 10 seconds per side.

Variations

While the classic salt and pepper sear allows the fresh Maine tuna to stand out, the Arteflame's versatility allows for exciting flavor profiles. You can easily adapt this recipe to suit different palates by modifying the crust or the marinade. Since the flat top prevents small ingredients from falling through, you can get creative with crusts that would normally be lost on a grate grill. Here are a few popular variations to elevate your seafood game:

• Sesame Crusted: Press a mix of black and white sesame seeds into the tuna before searing for a nutty, Asian-inspired crunch.
• Cajun Blackened: Coat the steaks in a spicy Cajun rub and use melted butter instead of oil for a smoky, spicy kick.
• Soy-Ginger Glaze: Marinate the tuna for 30 minutes in soy sauce, grated ginger, and lime juice before searing.
• Mediterranean Style: Top the seared tuna with a tapenade made of olives, capers, and sun-dried tomatoes warmed on the grill.
• Citrus Herb: Baste the fish with a mixture of lemon zest, rosemary, and garlic butter during the last 30 seconds of cooking.

Best pairings

To create a balanced meal that highlights the richness of the tuna without overshadowing it, choose sides that offer texture and brightness. Since you have the Arteflame fired up, utilize the cooler outer zones of the cooktop to prepare your side dishes simultaneously. Vegetables grilled on the flat top retain their crunch and color, making them excellent companions for the soft texture of rare tuna. Beverage-wise, you want something with high acidity to cut through the meaty texture of the fish. A crisp white wine or a light, citrus-forward beer works wonders here.

• Grilled Asparagus: Tossed with lemon and garlic, cooked on the medium-heat zone until tender-crisp.
• Blistered Cherry Tomatoes: Cooked quickly on the flat top until they pop, adding sweetness to the savory tuna.
• Wasabi Mashed Potatoes: A creamy side with a kick that complements the meaty texture of the steak.
• Cucumber Salad: A cold, vinegar-based salad provides a refreshing contrast to the hot, seared fish.

Conclusion

Grilling Maine tuna steaks on the Arteflame is more than just preparing a meal; it is an exercise in timing and temperature that rewards you with restaurant-quality results. The solid steel cooktop is the secret weapon that allows you to achieve that elusive, edge-to-edge crust while keeping the inside tender and moist. By following these simple steps and respecting the high quality of your ingredients, you turn a simple weeknight dinner into a coastal feast. Whether you stick to the classic sea salt sear or experiment with a sesame crust, this method guarantees that your tuna is the star of the show. Fire up the grill, gather your friends, and enjoy the unparalleled taste of wood-fired seafood.