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edited November -1
Does anyone have a great recipe for tuna steaks? I imagine I should sear like a regular steak but I am unsure about about time.
Big Cat, ya'all hang loose as your gonna get swamped. I am no help as I have never grilled tuna..but there are some big guns here that have..Good luck
Big Cat,[p]Assuming you have sushi-quality tuna, get the steaks cut thick - say 2 inches - and sear for 4 minutes a side. A little longer if you don't want it raw in the middle...but tuna dries out very easily if overcooked, & it overcooks in a flash.[p]I love this recipe from the Jamisons' 'Born to Grill' - marinate the steaks for 1-4 hours in a mix of 1 T fresh lemon juice, 1 1/2 T vegetable oil, 1 1/2 tsp coarse-ground black pepper, 1/2 tsp coarse salt. Serve with horseradish cream: 1/2 cup sour cream, 1 T prepared horseradish, 2 tsp grated mild onion, 1/4 tsp coarse salt.[p]Little Cat
Make that 1 1/2 tsp oil in the marinade.[p]Dang, C~W, it's catching!
Cat,[p]Thanks Cat sounds great. You haven't steered us wrong yet.
We'll be giving it a try.[p]Big Cat
Here is a few you can try,i have been happy with most of the recipes from this site.
Cat, yesh it is..and now who is the genius..Your fantastic!
Coat the raw tuna steak with ground pepper, Grains of Paradise, or sesame seeds or a combination. I sear it on a preheated dry skillet. The Grill Topper would work on the Egg. Just a few minutes per side, depending on the thickness. You want it pretty rare on the inside. It's just like filet mignon. Slice it thin, like London broil, and serve it on a bed of baby spinach, scallions, and sliced mushrooms with a dipping sauce made of soy sauce, wasabi, ginger, rice wine vinegar and a few drops of sesame oil. It is DIVINE. Have fun.[p]Cheers,
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