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Home | Recipes | Users Forum   Primo Grill Recipes   Tuna Loin Pictured is a 2.5 lb fresh tuna loin   Dizzy Dust Tsunami Rub used I coated the fish with Pam to make it hold the rub better A tuna loin is a large section of prime tuna meat. I am told that there can be four of these per fish and they are often cut into tuna steaks. This 2.5 loin would easily have been cut into 5-6 of them, but we went for the whole loin. It offered more done on the ends and less done in the center with a nice sear all around. The Primo Oval was at 400° dome temp and I used the lowest grid setting to get the best and fastes sear possible. The rub used has a little sugar in it and you can see it chared nicely. 3-4 min per side was almost too much so watch the center temp because it cooked much faster than I had expected. This one went 12 min and 10 would be fine for those who like it more rare. My guests raved about it - it was awsome. The center was at 120-122° when I pulled it off. As you can see, it was very moist and very flaky - a razor sharp knife is needed (I need one).   Enjoy Tim M         The picture to the left is another Tuna Loin I did the following week with Dizzy Pig Ragin' River rub. It was thicker than the first and I took it to an internal temp of 115°. I cooked it at lower temps this time too - 17min       The bottom picture is of 4 tuna steaks that are about 7oz each. I tried two different Dizzy Pig rubs on them with great results. I grilled them direct at 500 deg for about 9-10 min. The internal temp was 110° when I pulled them off.

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