Bringing Sushi to the Backyard: Dub Shack BBQ Presents Blackened Tuna Steaks

As you can tell from the thumbnail, I didn't blacken the tuna steaks all that much but it's still good. 

I reckon I should show how we got to this point, so keep reading. Yes, I cooked them to a rare temperature of 120 degrees; don't gripe because you can make hibachi at a fraction of the price you pay Samurai, Tokyo Steakhouse, Sakura, or the sushi bar of your choice. I don't like the idea of paying $90 for dinner in Benton of all places, so here we are. This could also be the star of a bougie charcuterie board if we want to get down like that. It just means everything else has to be perfect especially the rolls we all like and enjoy.

Off to doing some R&D: What do you eat with sushi? A saucemaker's gotta have a bit more than a set of rolls... #DubShackBBQ🏚️ #everydayisaGREATdayforbbq #pitmasterlife #igotthesauces #sushi #ComingSoon pic.twitter.com/oPdFbMC2iW

— A. Cedric Armstrong (@cedteaches) April 26, 2022

INGREDIENTS

Ahi tuna steaks

Fire and Smoke Society's Fish Monger and Holy Garlic rubs

Olive oil

STEP ONE. If necessary, allow the tuna steaks to thaw slowly in the refrigerator and pat them dry. Otherwise, coat each steak with olive oil with an equal parts mix of Fish Monger and Holy Garlic on all sides and set them aside to light the grill.

STEP TWO. Once the grill is lit - and I forgot to take pictures, set the steaks up for direct heat. They won't take long to cook as the ideal internal temperature is 120 degrees to keep them moist. As a recommendation, flip every 2-2.5 minutes and sear off the sides until each tuna steak reaches 120 degrees but not much further past that - dry fish is a special kind of punishment. In defense of the well-done camp, tuna steaks can be taken all the way to medium around 145 degrees; just do that if it is a featured product such a tuna nicoise wiith the Hollandaise sauce and fancy accoutrements. Sear the sides (stand them up) for 30 seconds and pull them off the grill.

STEP THREE. Let them rest for five to ten minutes, slice against the grain, and serve to hungry guests! 

In the miracle of time, dinner is served. 

I would likely do this again with a different crowd since a midweek charcuterie simply did not work out as well as intended; nevertheless, this was some good stuff! Next time, I'll probably grill some shrimp and stick it in the empty corner to ensure everyone eats to their hearts' content, and in lieu of the round steaks from the top right corner, some sushi rolls would be in order. As always, thanks for reading this post and sometime soon, go outside and cook something awesome. Be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!