Grilled Spanish Bluefin Tuna Belly

Introduction

Indulge in the rich, buttery flavor of premium Spanish bluefin tuna belly, perfectly grilled to lock in juices and achieve a steakhouse-quality sear with the Arteflame grill. This recipe keeps seasoning minimal to let the authentic taste of the bluefin shine while incorporating the unique reverse-searing technique for the best results.

Ingredients

• 1 lb Spanish bluefin tuna belly, cut into thick steaks
• 2 tbsp unsalted butter, melted
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 lemon, for serving

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the soaked napkins in the grill and stack firewood over them.
3. Light the paper and let the fire burn for about 20 minutes, allowing the cooktop to heat up.

Step 2: Season the Tuna

1. Brush the tuna belly steaks with melted unsalted butter.
2. Season both sides with sea salt and freshly ground black pepper.

Step 3: Sear the Tuna

1. Place the tuna steaks on the center grill grate, which reaches over 1,000°F.
2. Sear each side for 30-45 seconds until a golden crust forms, locking in the juices.

Step 4: Finish on the Flat Cooktop

1. Move the seared tuna to the outer flat-top griddle to finish cooking.
2. Cook for another 1-2 minutes per side for a rare to medium-rare finish.
3. Remove the tuna when its internal temperature is 15°F below your desired doneness.

Step 5: Serve and Enjoy

1. Let the tuna rest for a few minutes to allow juices to redistribute.
2. Drizzle with fresh lemon juice before serving.

Tips

• Ensure the center grill grate is extremely hot before searing for the best crust.
• To enhance flavor, use high-quality firewood like oak or hickory.
• If cooking multiple tuna steaks, use different heat zones to manage cooking times.
• For extra richness, add a small pat of butter while finishing on the flat cooktop.

Variations

1. Garlic Herb Butter: Mix melted butter with minced garlic and chopped parsley before brushing the tuna.
2. Spicy Citrus: Add chili flakes and a dash of lime juice for a zesty kick.
3. Sesame Crusted: Coat tuna in sesame seeds before searing for an added crunch.
4. Teriyaki Glazed: Brush with a light teriyaki sauce for an umami-rich finish.
5. Smoky Paprika: Sprinkle smoked paprika before grilling for a subtle smoky flavor.

Conclusion

Grilling Spanish bluefin tuna belly on the Arteflame grill brings out its natural flavors while achieving an incomparable sear. Keep the seasoning simple and use the reverse searing method for the best results. Enjoy this delicacy with optimal texture and rich, buttery taste.

Best Pairings

• A crisp white wine like Albariño
• Grilled asparagus or zucchini
• Roasted potatoes from the Arteflame flat cooktop
• A light arugula salad with a lemon vinaigrette