par Chef Eric Gephart

Tuna Tataki

Portions: 4 people
Temps de cuisson: 0 - 30 min
Fruits de mer


  • Main

Quick fire appetizers are my favorite. If you are not into firing up the grill for a 1-minute cook, take advantage of your hot grill next time you are finished with a low and slow cook. Raise the temp while your main item is resting and fire up a fast appetizer to fill the time. Please Enjoy!


  1. 01

    Stabilize your grill over 500F. Bank you charcoal under your sear accessory and bring it to temperature.

  2. 02

    Prep your tuna so you have shingles or a nice fresh tuna steak. Season all sides with a touch of Blackening seasoning. Mix the Lemon, Lime and Orange zest and completely cover all sides of the tuna steaks.



    • 2 Tuna Fillets (6-8 oz each)
    • 2 Teaspoons Lanes BBQ Blackening Seasoning
    • 2 Each Lemon Zest
    • 2 Each Lime Zest
    • 1 Each Orange Zest
  4. 03

    Slightly oil the cast-iron or other chosen sear accessory. Place the seasoned fish on the sear surface and blast sear for 15 seconds. Flip and sear the other side for another 15 seconds then transfer the seared tuna to a cutting board. Top and glaze with sweet chili sauce. Slice into ¼ inch thick slices, transfer to the presentation plate and top with crushed wasabi peas for a fun textural contrast.



    • 2 Teaspoons Sweet Chili
    • 2 Tablespoons Wasabi Peas Crushed