Cedar Plank Grilled Tuna Steaks with Garlic

Making Great Plank Grilled Tuna Steaks

The scent of damp cedar on a hot grill is an absolute vibe. It’s that unique campfire meets-ocean aroma that fills the air long before the first steak is flipped. I once made the mistake of not soaking the plank long enough, and it flared up like a torch in minutes.

It wasn't pretty, but it proved that the real success lies in the prep.

Once you've nailed the timing, this is an efficient way to serve a gourmet meal. You won't spend an hour hovering over a skillet; instead, you let the wood and fire do the hard work while you socialize with your guests.

You can look forward to a steak with a rich mahogany crust and a juicy, pink center. This method for Plank Grilled Tuna Steaks avoids that unappealing "canned tuna" texture common with overcooked Ahi. It all comes down to high heat, quick action, and trusting your thermometer.

How to Actually Nail This

• The Wood Buffer: The cedar plank prevents the tuna from touching the direct flame for too long. This keeps the inside tender instead of turning it into a rubbery eraser.
• The Double Heat Method: Searing on the grate first gives you those charred lines, while the plank adds the smoky finish.

Between the direct sear and the wood fired finish, the flavor builds in layers. First comes the zesty tang of the lemon and garlic, then the char, and finally that deep woodsy note.

The Quick Recipe Specs

To get this right, you need a few specific checkpoints. First, make sure your plank has soaked for a full 2 hours; otherwise, it'll burn before the fish is done. Second, get your grill to exactly 400°F (200°C).

Third, pull the fish off the heat the second it hits 115°F for rare or 125°F for medium rare.

According to safe fish temperature guidelines (145°F), higher temps are safer for some, but for Ahi, most of us prefer the sear and rare approach. Just be mindful of your source and temperature.

The Shopping List Breakdown

I recommend thick cut Ahi since thinner steaks can overcook in a matter of seconds. If cedar planks aren't available, alder wood is a great alternative, albeit with a milder taste.

• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp cracked black pepper
• 4 6 oz thick cut Ahi tuna steaks
• 1 cedar plank, soaked in water for 2 hours
• 1 tbsp avocado oil
• 4 slices fresh lemon

Chef's Tip: Use a paper towel to remove all moisture from the tuna before marinating. If the fish remains damp, the oil won't stick, resulting in steam rather than a sear.

The Gear You Need

A meat thermometer is a must have for this recipe. Tuna can go from "perfect" to "overdone" in about 45 seconds, so an instant read probe is the only reliable way to track it.

You'll also need a glass bowl for the marinade. Avoid metal bowls, as the lemon juice can react with aluminum and create a metallic taste in the fish. Use a pair of long grill tongs to keep your hands safe from the 400°F heat.

Bringing the Dish Together

Phase 1: The Flavor Infusion

1. Whisk the olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a glass bowl.
2. Pat the tuna steaks dry with paper towels.
3. Coat the steaks in the marinade and refrigerate for 30 minutes. Note: Don't go over 2 hours or the acid will break down the fish too much.

Phase 2: The Plank & Sear

4. Preheat the outdoor grill to 400°F (200°C).
5. Remove the cedar plank from the water and pat the top surface dry.
6. Brush the plank lightly with avocado oil.
7. Place tuna steaks directly on the grill grates for 1 minute per side until you see dark brown char marks.

Phase 3: The Finishing Touch

8. Transfer the seared steaks onto the oiled cedar plank.
9. Place one lemon slice on top of each steak and close the grill lid.
10. Grill for 3 to 5 minutes per side until the fish feels firm but bouncy.
11. Remove the Plank Grilled Tuna Steaks when the internal temp hits 115°F (rare) or 125°F (medium rare).

A Simple Troubleshooting Guide

Don't worry if the plank begins smoking intensely; that's actually the intent. However, if flames start touching the fish, you're dealing with a flare-up. This is often caused by insufficient soaking of the wood or excess oil dripping onto the heat source. Quickly shift the plank to a cooler area or the top rack.

Be mindful of the "grey band," which occurs when insufficient heat causes the fish to cook too slowly from the edges inward. To prevent this, ensure your grill is piping hot before the tuna hits the grates.

Managing Plank Fires

Should the wood ignite, use a water bottle to mist the edges. This douses the flames without lowering the fish's internal temperature.

Preventing Rubbery Tuna

Remove the fish from the heat at 115°F. Residual heat will boost the temperature by an additional 5-10 degrees during the resting period.

Different Ways to Serve

For an Asian style twist, replace the lemon and oregano with grated ginger, toasted sesame oil, and soy sauce. These flavors complement the cedar smoke beautifully. For a more elegant touch, serve it with a scallion sauce to provide a bright contrast to the fatty fish.

When cooking for a group, use several cedar planks or a single long board. Be sure to leave enough space between the steaks; overcrowding prevents the smoke from circulating, which can diminish that signature woody aroma.

This technique is also excellent for salmon. Since salmon fillets are typically thicker than tuna steaks, simply increase the cooking time.

Keeping Leftovers Fresh

Tuna is best eaten immediately, but if you have leftovers, seal them in a glass container. They'll stay good in the fridge for about 2 days. I don't recommend freezing cooked tuna, as the texture becomes mealy and dry.

To avoid waste, take the leftover marinade (if you didn't use it all) and whisk it into a cold pasta salad. You can also use the remaining lemon rinds to infuse some olive oil for your next salad.

The Reheating Trap

Avoid the microwave. It will overcook the tuna in seconds. Instead, let the fish come to room temperature and sear it in a hot pan for 30 seconds per side just to warm it through.

Serving and Enjoying

The best way to present Plank Grilled Tuna Steaks is to bring the entire plank to the table on a heat proof platter. It looks rustic and smells incredible. Slice the steaks into 1 inch thick pieces to show off that pink center.

Pair this with a crisp arugula salad or some grilled asparagus. If you're looking for a sauce to dip them in, a few tangy glazes can add a nice contrast to the smoke.

For a Fresh Bowl

Slice the tuna and lay it over a bed of quinoa with cucumber, avocado, and a drizzle of soy ginger dressing.

For a Bistro Plate

Serve the steaks whole with a side of roasted fingerling potatoes and a dollop of garlic aioli.

Quick Adjustment Guide

• For a firmer set: Grill 2 minutes longer per side.
• For more smoke: Close the lid for the entire plank phase.
• For less salt: Use unsalted butter on the plank instead of oil.