Grilled Tuna - For the Carnivore Diet
This grilled tuna keeps flavors pure and protein high by relying on quality fish, salt, and animal fat. A quick dry brine draws surface moisture for better sear, while a tallow baste helps the fish release from the grate and adds richness.
Choose firm, 1-inch-thick steaks of yellowfin or ahi tuna. Pat them very dry, salt ahead to season through, and grill hot and fast. Aim for rare to medium-rare to keep the center tender and moist. If you prefer more doneness, simply add 30–60 seconds per side.
A final brush of warm tallow or butter after resting brings everything together. Serve as-is, or pair with a spoon of melted bone marrow or an egg yolk for extra fat if desired. If you don’t have an outdoor grill, a ripping-hot cast-iron skillet or grill pan works well.
Ingredients
- 2 tuna steaks (6–8 oz each, about 1 inch thick)
- 1 to 1.5 teaspoons fine salt (or to taste)
- 1 tablespoon beef tallow (plus a little more for oiling grates)
- Flaky salt to finish (optional)
Instructions
- Pat tuna steaks very dry with paper towels. Season all sides evenly with the salt and let rest at room temperature for 15–20 minutes.
- Preheat a grill to high heat (about 500–600°F). Scrape the grates clean, then oil them lightly with beef tallow.
- Brush the tuna lightly with melted tallow.
- Place the tuna on the hot grill. Sear for 60–90 seconds per side for rare, 90–120 seconds per side for medium-rare. Turn only once. Aim for about 110–115°F for rare or 120–125°F for medium-rare, or cook longer to preference.
- Transfer to a plate and rest 3–5 minutes. Brush with a little more melted tallow or butter and finish with a pinch of flaky salt if desired.
- Serve immediately. Optional carnivore add-ons: a spoon of melted bone marrow or a raw egg yolk on top.