3 Reasons Tuna Falls Apart on the Grill

You’re cooking it too long Tuna is lean, not like a ribeye. Overcooking dries out the muscle fibers and causes them to separate into flakes.

You’re not using high enough heat A hard sear on the outside with a rare to medium-rare center requires high heat. Aim for about 90 seconds per side, depending on thickness.

You’re flipping too early Don’t touch the tuna until it releases easily from the grate. If it sticks, it’s not ready to flip.