Seared Maine Tuna Steaks on the Arteflame Grill

Introduction

Experience the delicious taste of locally sourced Maine tuna steaks seared to perfection on the Arteflame grill. By searing the steaks at 1,000F, we achieve a perfect crust while locking in all the natural juices. The flat cooktop griddle allows for even cooking without burning, ensuring a restaurant-quality dish every time. Let's get grilling!

Ingredients

• 2 fresh Maine tuna steaks (6-8 oz each)
• 2 tbsp unsalted butter, melted
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tbsp lemon juice
• 1 tbsp chopped parsley (for garnish)
• Optional: 1 tsp sesame seeds for extra texture

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the oiled napkins in the center of the grill.
3. Stack firewood over the soaked napkins.
4. Light the paper napkins and wait for about 20 minutes until the grill reaches cooking temperature.

Step 2: Prepare the tuna steaks

1. Pat dry the tuna steaks with a paper towel.
2. Brush both sides of the steaks with melted butter.
3. Season with sea salt, black pepper, garlic powder, and smoked paprika, ensuring even coverage.

Step 3: Sear the tuna steaks

1. Place the tuna steaks on the center grill grate at 1,000F.
2. Sear for approximately 1 minute per side for a rare center, or 2 minutes per side for medium-rare.
3. Use tongs to flip each steak and ensure an even sear.

Step 4: Finish cooking on the flat cooktop

1. Move the seared tuna steaks to the outer section of the flat cooktop.
2. Cook for an additional 1-2 minutes per side until the internal temperature is 15F below your desired doneness.
3. Remove the steaks from the grill and let them rest for 5 minutes.

Step 5: Garnish and serve

1. Drizzle the tuna steaks with fresh lemon juice.
2. Sprinkle with chopped parsley and sesame seeds (if using).
3. Serve immediately and enjoy!

Tips

• Do not overcook tuna; it should be slightly pink in the center for the best texture.
• Use a meat thermometer to check internal temperature to ensure precision.
• Always remove tuna 15F before your desired doneness, as it continues to cook while resting.
• Butter enhances the flavor better than olive oil when grilling.
• Serve with grilled vegetables and a light sauce for a complete meal.

Variations

1. Asian-Inspired Tuna: Add soy sauce, ginger, and sesame oil to the seasoning for a bold umami flavor.
2. Spicy Cajun Tuna: Use Cajun seasoning and cayenne pepper for a fiery kick.
3. Herb-Crusted Tuna: Coat in chopped fresh herbs like thyme, basil, and oregano before grilling.
4. Citrus-Chili Tuna: Marinate in lime juice, chili flakes, and honey for a tangy-spicy taste.
5. Peppercorn-Crusted Tuna: Press crushed black peppercorns onto the steaks before searing for an extra peppery bite.

Best Pairings

• Grilled asparagus or zucchini
• Light quinoa salad with lemon dressing
• Garlic butter rice
• Chilled white wine or a citrusy IPA
• Miso or soy-glazed grilled mushrooms

Conclusion

Cooking Maine tuna steaks on the Arteflame grill brings out remarkable flavors and textures while maintaining their natural juiciness. Using high heat for searing and the flat cooktop for precision cooking ensures a perfect sear every time. Try different variations and pairings for a unique dining experience!