Seared tuna steaks

[WhoseHouse]

What's your best recipe for marinated/seasoning ahi tuna steaks? Also looking for good asian-style sides to serve with it.

 

[THEU]

I take a flat dish and put in just a bit of peanut oil and worchestershire sauce. You have to really stir it up to get the oil and water base to emulsify (I think that is the right word). Then I add a bit of lemon pepper and garlic sauce and a tiny touch of cummin. That is it. I put them on one side then the other for about 15-20 a side before I cook.

 

[SonofSon]

If it is good quality tuna and fresh, keep it simple

rub a light amount of good quality EVOO, little kossher salt, and cracked pepper

Sear all sides in a very hot grill pan or skillet. 1-2 min.

Slice in strips

I serve this with a wasabi-soy dipping sauce ( wasabi and soy whisked together with a couple of drops of sesame oil)

Sides I make zuchini, onons and mushrooms (Hibachi Veggies)

Fried Rice

 

[runner]

I'm with SonofSon - keep it simple.

I take a 50/50 split of black and white sesame seeds, rub the tuna in olive oil, then coat with the sesame seeds. Sear for about 2-3 minutes per side in olive oil. Slice and serve with wasabi soy sauce.

One of my favorites.

 

[Summerof79]

Peanut oil (higher flash point) rub the steak with it liberally and then salt and black and white sesame seeds. I tend to put a hair more peanut oin in the pan (a very small about perhaps a teaspoon at most) right before I drop the steak in.

I sear it on two side quickly 1 minute per side at most and then with tongs sear the edges of the steak. If you have a true ahi grade tuna cooking any more than a minor sear is a sin. Serve with Wasabi and soy/sesame oil dipping sauce, with a littel garlic in it..

 

[SonofSon]

I should add... Get to know your fish monger!

In Austin I go to Eaves Bros. Quality Seafood, Whole Foods or Central Market in no particular order.

Make sure you get good quality sashimi grade tuna. Make sure it is bright red in color, no fishy smell and the meat is not dull looking.

Do not by seafood on Mondays because it is not fresh. The big seafood suppliers do not work on Sundays which means fresh fish gets to the market on Tuesdays.

 

[THEU]

obviously I agree with the peanut comments. Olive oil is great for many many things, but cooking at high temps is NOT one. I would go so far as to say avoid using Olive Oil in this application.

 

[dfw75201]

I agree with the keep it simple philosphy for a good piece of tuna, but I do add a fair amount of dried ginger to mine. It gives it a subtle, extra layer of flavoring that goes well with the wasabi.

 

[BigLeonard]

The quality of Tuna is the biggest factor here. Anything from H-E-B will suck and taste fishy. Don't overcook.

 

[THEU]

Big,
I don't know which HEB you get your fish from, but at my local store the quality of the fish has always been good. Their Tuna steaks are sashimi grade usually from Thailand or Indonesia. They are previously frozen, but I have had good luck with them.

 

[BigLeonard]

I get them from the H-E-B on Far West, and I truly cannot stomach them. I end up throwing the entire thing out after a bite or two because of the fishiness. I haven't had any similar experiences with more quality fish from Central Market, Whole Foods, etc.

 

[scottsins]

Big:

ask for the frozen sashimi grade that they keep in the back.

to tell the truth, at Cenrtal Market, the best tuna for sashimi is in the back and comes frozen hard as a brick.

 

[alden]

I let it sit in soy sauce and lime juice for about 20-30 minutes in the fridge before cooking. Coat with plenty of black pepper (or the Asian red pepper if you have it). Sear the sides, 60 seconds each in super-hot oil.

Yeah, it mostly depends on your tuna quality. I've gotten good stuff at Hancock HEB before, but I'm not sure they have it all the time.

 

[ThrowittoRoy]

I watched a show on the Tuna Industry recently, and up to 40-50% of the world's Sashimi Grade tuna is frozen prior to shipment.

Also interesting, was the gigantic frozen warehouse of Tuna Japan has where they are storing headless tunas for the day the world's supply drops, which is going to happen due to the explosion if sushi restaurants around the world.
Not to mention the "Matanzas" they do i Italy when they fish for Tuna in old school fashion and how giant boat fishing is taking those guys out of business.

As far as searing Ahi Tuna, ditto on all the above. Why marinade??

 

[TTK]

Reviving this thread after last night's tuna experiment...Truly worthy of a try!

2-3 drops of sesame oil on each side of tuna steak. Rub around and then coat with sesame seeds, fresh cracked pepper, kosher salt (pinch).

Light charcoal in a chimney starter, and once blowing like a jet engine take the rack off of your grill and place it on top of the chimney starter (seriously HIGH TEMP sear!). Give each side of tuna steak about 30 seconds. Absolutely wonderful with a soy/wasabi dipping sauce like those mentioned above. Absolutely blew away any I have done in a hot skillet.