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Message
Ahi tuna steaks
Posted on 2/12/25 at 10:21 am
Posted on 2/12/25 at 10:21 am
We found some beautiful tuna steaks for a great price so we bought them, but I've never cooked them before.
I know approximately how long to sear for mid-rare, but I am looking for suggestions for marinades, and things to serve with/on the side.
I could always just make rice bowls with them but hoping for some creative ideas.
I know approximately how long to sear for mid-rare, but I am looking for suggestions for marinades, and things to serve with/on the side.
I could always just make rice bowls with them but hoping for some creative ideas.
10
Posted on 2/12/25 at 10:28 am to L Boogie
Take a portion and dice it up. Dice up an avocado and mix it with sesame seeds. Ken's makes an Asian sesame dressing that I pour into the mix. For a mid-rare steak put it in the pan and watch the side of the steak turn white. When it gets about a quarter to a third of the way up the filet, flip and watch for the same. Take it off when it turns white about a quarter of the way up. That is how I do it for my wife. Mine are just seared.
You will get many different opinions on this.
You will get many different opinions on this.
This post was edited on 2/12/25 at 11:01 am
Posted on 2/12/25 at 10:43 am to L Boogie
I love it raw, but you really should only eat it raw if it was previously frozen so any potential parasites would be killed.
As for grilling, my favorite is to melt some butter, add some finely minced garlic, a tiny bit of Worcestershire sauce, some minced green onion and lemon juice and let that simmer until it blends well.
Put the tuna on the grill and start basting the steak with the above mixture and cook till your level of done. I like mine seared on the outside and cooked no more than medium rare inside.
You could do some grilled fresh vegetables to go with this for a very healthy meal.
As for grilling, my favorite is to melt some butter, add some finely minced garlic, a tiny bit of Worcestershire sauce, some minced green onion and lemon juice and let that simmer until it blends well.
Put the tuna on the grill and start basting the steak with the above mixture and cook till your level of done. I like mine seared on the outside and cooked no more than medium rare inside.
You could do some grilled fresh vegetables to go with this for a very healthy meal.
This post was edited on 2/12/25 at 10:45 am
Posted on 2/12/25 at 10:59 am to L Boogie
quote:
things to serve with/on the side.
I like to keep it pretty simple and light with Tuna.
I will usually just serve with white rice and seaweed salad, which you should be able to find at your asian market. I might put some wasabi furikake on the rice to kick it up a little, should also be able to find that at the asian market
I'm not a cucumber guy, but cucumber salad fits the same purpose as a mild, crunchy textured pairing.
Posted on 2/12/25 at 11:02 am to Riseupfromtherubble
quote:
I'm not a cucumber guy, but cucumber salad fits the same purpose as a mild, crunchy textured pairing.
We have a sushi place where I will order a cucumber salad to eat with tuna sometimes.
Posted on 2/12/25 at 11:02 am to L Boogie
I've used Dale's steak marinade before. Came out fine when I cooked it a bit more than medium rare. I found that it was still just as good when I did only salt and pepper on high heat for no more than 2 minutes each side.
Posted on 2/12/25 at 11:03 am to Riseupfromtherubble
I don't care for seaweed salad, but we both love cucumbers so this is a great idea.
Posted on 2/12/25 at 11:21 am to Riseupfromtherubble
Costco carries a good seaweed salad in their refrigerated section here in N.O.
The only issues I have with it is the availability of it at times. It seems to not be in stock for a while then it's there again and around for months.
The other issue is it will find its way into any slight spaces between teeth as you eat it and pretty much requires dental floss to get things right, but I love the texture and taste of it, so I deal with the dental issue.
The only issues I have with it is the availability of it at times. It seems to not be in stock for a while then it's there again and around for months.
The other issue is it will find its way into any slight spaces between teeth as you eat it and pretty much requires dental floss to get things right, but I love the texture and taste of it, so I deal with the dental issue.
Posted on 2/12/25 at 11:28 am to gumbo2176
quote:
I love the texture and taste of it, so I deal with the dental issue.
Same here. It isn't always easy for me to find either. Our publix carries it every now and then and then my small asian market is always kind of hit or miss on produce.
Kimchi is another side dish I could eat with tuna- As you can tell whenever I sear tuna I'll typically opt for asian based sides over standard veggies. I've still got a pile of yellowfin in my freezer from my last trip to venice. This thread has inspired me to thaw some out today
Posted on 2/12/25 at 11:55 am to L Boogie
I usually just do salt and pepper and sear on my sear burner.
If looking for a sauce, I’ve done a soy/honey based reduction that goes pretty good. Basically any soy/honey based marinade reduced in a sauce pan.
As for side, last time I did tuna, I did this chili crisp marinated cucumber recipe. Was trying copy an appetizer I had at MoPho, this recipe came fairly close. LINK
If looking for a sauce, I’ve done a soy/honey based reduction that goes pretty good. Basically any soy/honey based marinade reduced in a sauce pan.
As for side, last time I did tuna, I did this chili crisp marinated cucumber recipe. Was trying copy an appetizer I had at MoPho, this recipe came fairly close. LINK
Posted on 2/12/25 at 1:09 pm to L Boogie
I enjoy marinating the tuna for at least 6 hours in Korean BBQ sauce and fresh ginger.
Posted on 2/12/25 at 1:57 pm to jordan21210
quote:
As for side, last time I did tuna, I did this chili crisp marinated cucumber recipe. Was trying copy an appetizer I had at MoPho, this recipe came fairly close. LINK
That looks fantastic.
Whenever we have tuna it's from the store so frozen. We do poke. There's a million ways to make it.
Posted on 2/12/25 at 2:06 pm to PerplenGold
It turned out great. The ones I had a MoPho has a little more umami to them. Not sure what the secret it. I’d say a little less vinegar/acid, a little more soy sauce or maybe a bit of oyster sauce.
Posted on 2/12/25 at 2:25 pm to jordan21210
quote:
The ones I had a MoPho has a little more umami to them. Not sure what the secret it.
Could be some other specialized ingredients like shaoxing wine or black bean & garlic paste, hoisin, etc. The Mrs has some stuff like that. I don’t know much about them.
Posted on 2/12/25 at 2:39 pm to L Boogie
Posted on 2/12/25 at 4:26 pm to L Boogie
With tuna, just do some combination of soy, sesame oil and brown sugar or honey.
Posted on 2/12/25 at 6:50 pm to wesfau
Typical store bought size tuna steak, maybe 15-30 seconds (just enough to get color about the thickness of a chef’s knife down into the meat) on all sides. Put some ponzu sauce on a plate, cut the steak in 1/4” slices and put on plate. IMO tuna is best raw and if it has to be cooked, cooked as little as possible.
This post was edited on 2/12/25 at 6:51 pm
Posted on 2/12/25 at 9:00 pm to L Boogie
Ponzu sauce is a great tuna marinade.
Coat with sesame seeds before searing.
Coat with sesame seeds before searing.
Posted on 2/14/25 at 8:41 am to L Boogie
A good peach salsa. Trust me.
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