How to Cook Grilled Tuna

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The best way to serve Fresh Tuna is as rare as you can stand it! Ever wonder why there are so many sushi bars across America now?

Being Mid-westerners, we are more comfortable with seared tuna. So sear it in a pan, or on a grill – just don’t cook fresh tuna past the ‘medium’ mark – just like Nebraska ribeye steak.

The method is simple: Season, Lubricate, and then Sear.

Seasoning: simply use salt & pepper, or go where you heart takes you. Got a favorite seasoning salt? It will do just fine. Kick it up with some red pepper, and add some garlic and onion – chopped, powdered – whatever. Just be reasonable.

Marinades are excellent, too; think Teriyaki, or with chopped onion and garlic (and herbs, if you like) in olive oil.

Just remember, that using seasonings or marinades that you already have in the kitchen simply makes life easier.

Lubricate: the easiest way is to spray with Pam, or similar. It’s great to brush with olive oil, but do that before seasoning – that way the spices will stay on the fish.

Sear: Pre-heat your grill or sauté pan. You want it HOT – but only cook for 1-2 minutes per side.

Always an option: a Teriyaki marinade, with a side of soy sauce and Wasabi (Japanese horseradish) is a great way to eat fresh grilled tuna – sliced is nice.
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Stop in at either fish market: 18th & Leavenworth, plus 119th & Pacific.

Also, we’d love to see you at both of our restaurants: Shucks (inside the west Omaha fish market)

NEW additional SHUCKS Fish House location: 168th & Center (Shops of Legacy)

Plus try Bailey’s Breakfast & Lunch; next to Bronco’s, 120th & Pacific.