I've never had tuna steak, but have always been intrigued by it. The pictures always show it as being very raw inside. Is it even warm? Are there acceptable limits as to its "doneness"? About how long should it be grilled to achieve the doneness as shown in pictures. These are legitimate questions from someone far from the ocean. Thanks for the help.
I actually cook it longer than most recommend. I have a Bubba Keg that I get the temperature to 650 degree and grill the steak for 3.5 minutes per side. This will have a warm red center anything longer and the tuna steak will crumble when you try to slice it.
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