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#Post#: 67658--------------------------------------------------
Tuna steaks
By: jpcher Date: June 24, 2021, 3:28 pm
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I've never cooked Tuna Steaks before. I bought some on a whim
because I really like tuna from a can and thought I could enjoy
the real thing.
I've looked on line for recipes and most of what I found calls
for either teriyaki or soy sauce. I'm not a huge fan of either,
but could broaden my tastes if necessary.
Does anybody have a good recipe for Tuna steaks?
Thanks in advance!
#Post#: 67660--------------------------------------------------
Re: Tuna steaks
By: LurkingGurl Date: June 24, 2021, 3:48 pm
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Salt and Pepper. Sear each side 2-4 minutes each. Voila! You
can drizzle whatever sauce you like over it. The real question
is how cooked you want it in the middle.
#Post#: 67667--------------------------------------------------
Re: Tuna steaks
By: lowspark Date: June 25, 2021, 7:51 am
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Tuna steaks are nothing like the canned stuff. Most important is
not to overcook. If you do, it will be dry and not good at all.
You want to cook it so it is seared on the outside and
*extremely* rare on the inside. And by extremely rare, I mean
raw, or as close to raw as you can get.
HTML https://www.allrecipes.com/recipe/160099/seared-ahi-tuna-steaks/
#Post#: 67670--------------------------------------------------
Re: Tuna steaks
By: Lilipons Date: June 25, 2021, 11:49 am
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[quote author=Mary Sunshine Rain
link=topic=2090.msg67660#msg67660 date=1624567736]
Salt and Pepper. Sear each side 2-4 minutes each. Voila! You
can drizzle whatever sauce you like over it. The real question
is how cooked you want it in the middle.
[/quote/]
Fresh tuna has a very delicate flavor. Lightly searing the fish
is the way to go. You want the meat at least pink in the
middle. It can’t be too often stressed that if you over cook
tuna steaks you may as well open a can.
We like to dribble a sauce made with toasted slivered ginger,
soy and a little sesame oil over the finished steaks.
The sauce is also good dribbled over rice and grilled vegetables
as a side dish.
#Post#: 67672--------------------------------------------------
Re: Tuna steaks
By: QueenFaninCA Date: June 25, 2021, 1:10 pm
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If it is sashimi grade, it's best to just sear it it as others
have said. It will be amazing, but very different from canned
tuna.
If it is not sashimi grade or you find raw fish unappealing, try
this: Pour some olive oil in a casserole dish. Add the tuna.
Season with salt and pepper and drizzle with more olive oil. Mix
canned chopped tomatoes, black olives, capers and some shredded
basil. Put mixture on top of tuna. Drizzle with more olive oil.
Bake at 400F for 40 minutes.
#Post#: 68298--------------------------------------------------
Re: Tuna steaks
By: jpcher Date: July 17, 2021, 1:30 am
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THANK YOU!!
I finally got around to making this last night. I'm here to tell
you that it was the best dinner I've made in a long time. Maybe
because it was outside of my normal realm of cooking, but I will
definitely make this again. So easy to make too!
It was sashimi grade Ahi tuna. I was a bit skeptical about the
short cooking time and maybe I seared it just a bit too long (2
minutes each side) because the edges were just a tad dry. The
inside was tender, juicy and perfectly delicious.
Salt, pepper, seared in butter and sesame seed oil. Topped with
a squirt of lemon.
I served it with white rice that I added chopped baby bella
mushrooms and chives at the last minute of steaming. Also
squirted some lemon and added some of the searing oils. Very
tasty. If I had it on hand I probably would have liked some
asparagus tips added to the rice as well.
Thank you all again for helping me with a wonderful meal! ;D
P.S. What do you serve with this type of tuna?
#Post#: 69324--------------------------------------------------
Re: Tuna steaks
By: holly firestorm Date: August 16, 2021, 2:32 pm
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[quote author=QueenFaninCA link=topic=2090.msg67672#msg67672
date=1624644622]
If it is sashimi grade, it's best to just sear it it as others
have said. It will be amazing, but very different from canned
tuna.
If it is not sashimi grade or you find raw fish unappealing, try
this: Pour some olive oil in a casserole dish. Add the tuna.
Season with salt and pepper and drizzle with more olive oil. Mix
canned chopped tomatoes, black olives, capers and some shredded
basil. Put mixture on top of tuna. Drizzle with more olive oil.
Bake at 400F for 40 minutes.
[/quote]
This is basically the only way I cook tuna: Sesame
Crusted Seared Tuna
Season tuna steaks
Egg wash
Thoroughly coat the tuna with a combination of white and black
sesame seeds, crushed chili pepper flakes (to taste...depending
on how spicy you want it)
Sear quickly on all four sides, leaving the insides bright pink.
Rest
Slice
Serve with an Asian style/inspired salad. (I usually include
slices of marinated ginger, greens, tomatoes and, if I have it,
a little 'seafood salad' and wasabi. I'd also recommend slices
of orange and bean sprouts.
Over that drizzle your favorite Asian inspired dressing (Miso
ginger, sesame...whatever you like...even a little lemon juice
and salad oil would do the trick)
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