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Tips for Cooking Tuna Steaks
Posted on 8/13/20 at 1:12 pm
Posted on 8/13/20 at 1:12 pm
Picked up some tuna steaks from my local grocery, trying to decide how to cook them.
Best results I've had are s&p and sear about 30 seconds to a minute on each side. Served with a wasabi mayo and/or ponzu dipping sauce.
I've coated with seasame seeds or Anything but the Bagel seasoning in the past, but it doesn't come out as great as simple salt and pepper.
As of now, probably making poke bowls with zoodles tonight with the rest.
Has anyone tried coating with mayo before searing to try and get a crust? The google machine shows nothing. I know people use mayo as a "hack" to get a good sear on a steak. Anyone tried this with tuna?
Best results I've had are s&p and sear about 30 seconds to a minute on each side. Served with a wasabi mayo and/or ponzu dipping sauce.
I've coated with seasame seeds or Anything but the Bagel seasoning in the past, but it doesn't come out as great as simple salt and pepper.
As of now, probably making poke bowls with zoodles tonight with the rest.
Has anyone tried coating with mayo before searing to try and get a crust? The google machine shows nothing. I know people use mayo as a "hack" to get a good sear on a steak. Anyone tried this with tuna?
17
Posted on 8/13/20 at 1:17 pm to KamaCausey_LSU
I use a cast iron skillet. Heavily coat with salt, pepper, and cavenders and rub with olive oil. I sear about a minute each side. Got some wild ahi from Costco last night that was great
ETA: cast iron skillet getting white hot before throwing tuna on last night
ETA: cast iron skillet getting white hot before throwing tuna on last night
This post was edited on 8/13/20 at 4:00 pm
Posted on 8/13/20 at 1:20 pm to KamaCausey_LSU
I don’t like crusting, as the stuff often gets charred/burned. I’d rather add flavor via a sauce.
Posted on 8/13/20 at 1:21 pm to KamaCausey_LSU
Rub with togarashi, sear for a minute per side on the hottest surface you can conjure
Posted on 8/13/20 at 1:22 pm to KamaCausey_LSU
What kind of crust are you trying to get? You are doing something other than just plain seared I mean?
Posted on 8/13/20 at 1:27 pm to KamaCausey_LSU
cube the steaks into 1/2 inch bites. throw them into a pitcher of lime juice for two days. refrigerated. get some shredded cabbage and put red wine vinegar on it. make a mixture of mayo and sour cream 50/50 for drizzle. put on tortilla (taco).
you'll do this once a month.
you'll do this once a month.
Posted on 8/13/20 at 1:30 pm to KamaCausey_LSU
I like my tuna seared on the grill and brushed with a garlic/butter/lemon sauce as it cooks. I want the finished product with grill marks on the outside and rare in the middle.
Your grill has to be real hot and the tuna steak pretty thick to achieve that.
Your grill has to be real hot and the tuna steak pretty thick to achieve that.
Posted on 8/13/20 at 1:31 pm to baldona
quote:
What kind of crust are you trying to get?
Not really sure. Just something that will add a good texture contrast and a little char on the outside.
Posted on 8/13/20 at 1:32 pm to KamaCausey_LSU
I use my charcoal chimney starter. Put your grill over it. 30 seconds max per side. The heat is intense.
Posted on 8/13/20 at 1:51 pm to KamaCausey_LSU
Hot and Fast... In Cast Iron
This post was edited on 8/13/20 at 1:52 pm
Posted on 8/13/20 at 2:00 pm to KamaCausey_LSU
Had some time after posting so I decided to try it out myself. It came out very good, the outside has a light crunch with a hint of wasabi.
Money shot
I probably could have cooked it a little longer on each side but I don't mind it basically raw. I wonder if the mayo kept the surface of the tuna meat from cooking as much as with direct contact.
Money shot
I probably could have cooked it a little longer on each side but I don't mind it basically raw. I wonder if the mayo kept the surface of the tuna meat from cooking as much as with direct contact.
This post was edited on 8/13/20 at 3:00 pm
Posted on 8/13/20 at 2:13 pm to KamaCausey_LSU
Toss the steaks in a bowl with soy, chili oil, sesame oil, and lime.
Sear for 45 seconds to a minute and a half on each side (Depending on the thickness of the steaks) over direct heat (get your grill or cast iron pan screaming hot)
Enjoy
Sear for 45 seconds to a minute and a half on each side (Depending on the thickness of the steaks) over direct heat (get your grill or cast iron pan screaming hot)
Enjoy
This post was edited on 8/13/20 at 2:16 pm
Posted on 8/13/20 at 2:37 pm to KamaCausey_LSU
microwave on popcorn setting for 2 minutes.
then throw it in the toaster oven and toast for 45 seconds.
Fantastic.
then throw it in the toaster oven and toast for 45 seconds.
Fantastic.
Posted on 8/13/20 at 2:47 pm to KamaCausey_LSU
For my taste thats undercooked. But crusting is intersting.
Posted on 8/13/20 at 2:53 pm to KamaCausey_LSU
If you have a charcoal lighter chimney, start a decent charcoal fire in it, and when it gets blazing hot, put your grill over the top and when that gets really hot, olive oil the steaks, season as desired and cook them for 30-45 seconds then turn and cook the other side for 30-45 seconds. Will get the outside crisped and the inside still cool.
This post was edited on 8/13/20 at 2:56 pm
Posted on 8/13/20 at 3:17 pm to MeridianDog
quote:
MeridianDog
Great minds.
Posted on 8/13/20 at 3:24 pm to glassman
quote:
glassman
Curious about your username.
Posted on 8/13/20 at 3:37 pm to KamaCausey_LSU
I marinate with something sweet that will crust when I hit it with the high heat on the grill. Don't cook too long obviously.
Posted on 8/13/20 at 4:09 pm to STrugglin
quote:
Curious about your username.
I'm a man and I sell fiberglass products and related materials.
Posted on 8/13/20 at 5:34 pm to KamaCausey_LSU
quote:
Tips for Cooking Tuna Steaks
Probably important to ask what kind of tuna. Are we talking sushi grade ahi tuna? Or something else? The reccos for how to consume will vary based on what you got.
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