As the title suggests, this post is going to cover how to cook tuna using your ordinary grill. While some folks use the method “plop – flip – wait” (putting meat on grill, flipping, and waiting), there is still a bit of a technique to this one. Yes that method will cook your tuna, but will it be good? Is it going to be juicy and not break?

Here’s how it’s done. First you need to marinade your tuna. Salt will do just fine. Slightly salt and rub it. You could also add some lemons and soy sauce if that’s to your liking. Davao barbeque agrees with both. However you want it, it’s up to you. But the important part is how to grill it and grill it right.

You want your coals hot and orange. When flare ups occur, you could douse by sprinkling water with your finger tips. We don’t want flare ups and we don’t want to move the meat either while it’s cooking. So this part is pretty important.

Next, you have to put the meat skin side down. Meaning your entire meat is “sitting” on its skin. Cook it like this for about 10-15 minutes depending on how thick the fish is. You will know that the fish is cooked when you poke it with a fork and it easily slides to the skin. If it doesn’t, it still needs more time on the grill.

Once it’s cooked, you could then flip it over to give the meat side beautiful grill marks.

This method of cooking gives a really juicy finish to the fish. So give it a try and goodluck!

Don’t forget to visit skaler bistro located in Juna Subd, Acacia Street corner Champaca; behind Ateneo Matina Gate 12. Map link here https://goo.gl/maps/QT9kT9wzzSn. You can reserve to ensure seating by calling/texting 09171556311 or 0823260319. Kids 6 below eat free and there is a play area to keep kids entertained.

We also sell pre-made marinated, ready-to-grill skewered BBQ Meats to save you the hassle of the preparation. The menu items include Pork Tocino, Chorizo, Beef Kebab, Tuna Panga, chicken inasal, atay, isaw and more.