I stopped doing tuna steaks directly on the grill since I couldn't figure out a way to keep them from sticking and then coming apart when turning without LOTS of oil. So I started using a cast iron grill/griddle pan from Lodge, griddle (flat) side up on the grill. I pre-heat it to about 500 - 600 degrees (infrared laser pointer therm) and then brush on a little oil and add the tuna (usually rubbed in cajun spice and then coated with oil). Sear about 90 seconds per side (for 1 1/2 inch steaks), . I watch the "done" layer march up the side of the steak and take it off with a 1/2 inch or so layer still red in the middle. Don't let it rest, it ain't meat. Enjoy "black and blue" tuna immediately with some good remoulade sauce. Hint: buy really fresh Ahi tuna, I get them from Costco too.

That sounds terrific, Jay.  Thanks for the tips!  I had decent luck battling sticking on the FEPG with the grill maxed out to 600 and HHT at 130.  I shot the blazing hot direct grill with a quick blast of the canola oil in the aerosol can before putting the tuna on the grill.  I was able to flip the steaks without leaving too much behind.  In retrospect, I wonder if I was kidding myself with the canola spray.  At that heat I'm thinking it probably all burned off before the tuna touched the grill.  :-)

I'm looking forward to trying your recommendations.  Thanks again!

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