Best Cedar Plank Tuna Recipes

PLANK-GRILLED TUNA STEAKS

Steps:

• Thaw fish, if frozen. Rinse the fish; pat dry with paper towels. Whisk together the rice vinegar, scallion, lime peel, lime juice, ginger, sesame oil, cilantro, soy sauce, garlic, salt, and crushed red pepper in a shallow dish. Reserve 1/4 cup of the marinade; set aside. Add the tuna steaks to the dish, turning to coat. Cover and marinate in the refrigerator for 1 hour, turning the steaks once. Meanwhile, soak the cedar plank in water for at least 30 minutes.
• Drain and discard the marinade from the fish. Remove the cedar plank from the water. Cut bok choy bunches in halves lengthwise; set aside.
• For a charcoal grill, place the cedar plank on the grill rack directly over medium-hot coals. Cover and grill for 3 minutes or until it begins to crackle and smoke. Turn plank over. Place the tuna steaks on the plank. Cover and grill the plank for 12 to 15 minutes or until the tuna begins to flake when tested with a fork (the fish will be slightly pink in the center). Do not turn the tuna. Grill the bok choy on the grill rack directly over the coals for 2 to 3 minutes or until wilted, turning once. (For a gas grill, preheat grill. Reduce heat to medium-hot. Place the plank on the grill rack over heat. Cover and grill as directed.) Drizzle the bok choy with the reserved marinade mixture. Sprinkle the bok choy and tuna with sesame seeds.

GRILLED CEDAR PLANK SALMON

Steps:

• Soak a cedar grill plank in water for at least 1 hour and up to 4 hours. Preheat the grill to medium.
• Mix the rice wine vinegar, maple syrup, soy sauce, ginger and garlic in a medium bowl. Slowly drizzle in the olive oil, whisking constantly, until emulsified. Reserve 1/4 cup for the salad dressing and set aside. Pour the remaining mixture over the salmon and let marinate in the refrigerator for 15 minutes.
• Meanwhile, place the soaked cedar plank in the center of the preheated grill. Close the lid and let the plank heat until you hear it start to crack, about 15 minutes. Place the salmon fillets, skin-side down, on the plank. Season with 1/2 teaspoon salt and a few grinds of pepper. Close the lid and cook until the salmon is opaque throughout and large flakes break off when flecked with a fork, 15 to 20 minutes. Remove the plank from the grill and serve the salmon from the plank (the fish will slide right off with a metal spatula, leaving the skin behind). Discard the plank.
• While the salmon is cooking, add the coleslaw mix, almonds, sesame sticks or wonton chips and the reserved dressing to a large bowl and toss until well combined. Serve alongside the salmon.

TRISHIE'S CEDAR PLANK COD

Steps:

• Soak the cedar plank in water for at least 3 hours.
• Combine the rosemary, parsley, garlic salt, and salt in a small bowl. Stir the honey into the melted butter. Brush the cod fillets with the honey butter. Sprinkle the herb mixture over the butter. Refrigerate the seasoned fish for 30 minutes.
• Preheat an outdoor grill for medium-low heat.
• Brush one side of the cedar plank with the olive oil. Center the fish on the oiled plank. Place plank directly on the grate of the grill. Cook over medium-low heat until fish flakes with a fork, 20 to 30 minutes.

GRILLED, CEDAR PLANKED AHI TUNA

Steps:

• Soak cedar plank for at least 20 minutes in cold water. Season tuna on both sides -- I use Penzeys Northwoods and Foxpoint seasoning mixes. In the meantime, start fire in grill. When coals are ready, put plank on grill and allow to heat for 1-2 minutes. place tuna on plank and grill, covered to allow smoke from cedar plank to permeate tuna. Cook from 10-20 minutes, depending on thickness of tuna and preference.