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Fresh Yellowfin Tuna

We placed two Yellowfin stakes in a brine bath for 45 minutes. Then sous-vide them at 105 degrees for 1 hour before searing them on a CI skillet at 450 degrees for 30 seconds per side. Served with a Greek salad and quinoa/brown rice side dish.
Summerville, SC

Comments

  • bgebrentbgebrent Posts: 8,808
    My kinda meal! Looks great.
  • Mattman3969Mattman3969 Posts: 6,960
    The tuna looks good but I'm curious as to the SV treatment.  No knocking your cook by any means just curious.  

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • F3DAWGF3DAWG Posts: 66
    The tuna looks good but I'm curious as to the SV treatment.  No knocking your cook by any means just curious.  
    I find the SV allows the sesame oil to permeate steaks.
    Summerville, SC
  • Mattman3969Mattman3969 Posts: 6,960
    Totally understood. The meal looks delicious. 

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • bgebrentbgebrent Posts: 8,808
    Totally understood. The meal looks delicious. 
    Time and temp look reasonable.  Wouldn't go longer.  Sear sounds a little long but you have a very pretty plate!
  • Mattman3969Mattman3969 Posts: 6,960
    Being a SV dumbass - does it add a textural difference vs hot hot sear in a CI pan or straight on the grid?

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Looking good! Love a good tuna steak!
    LBGE
    SC AL
  • F3DAWGF3DAWG Posts: 66
    Being a SV dumbass - does it add a textural difference vs hot hot sear in a CI pan or straight on the grid?
    I don't see any difference in the texture at 105, but you probably would if you did it at higher temperatures or for a longer period of time.  I believe it gives it an enhanced flavor profile. 
    Summerville, SC
  • northGAcocknorthGAcock Posts: 5,312
    Rockin it again this weekend I see! Very nice.
    Columbia, South Carolina with a Med & MiniMax & now a 17" Blackstone

    Nothing left to do but smile, smile smile.

  • Mattman3969Mattman3969 Posts: 6,960
    F3DAWG said:
    Being a SV dumbass - does it add a textural difference vs hot hot sear in a CI pan or straight on the grid?
    I don't see any difference in the texture at 105, but you probably would if you did it at higher temperatures or for a longer period of time.  I believe it gives it an enhanced flavor profile. 
    Thank you for the explanation 

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Uhh looks nice!!

    I'm planning to cook some tuna steaks/medallions any recommendations on the seasoning/rub?
  • F3DAWGF3DAWG Posts: 66
    Uhh looks nice!!

    I'm planning to cook some tuna steaks/medallions any recommendations on the seasoning/rub?
    I like to use a little sesame oil and Montreal Steak seasoning.
    Summerville, SC
  • Mattman3969Mattman3969 Posts: 6,960
    Not knocking the OPs Tuna by any means but this is absolutely the Yellow Fin I've ever made

    http://eggheadforum.com/discussion/1145144/seared-ahi-tuna-with-soy-ginger-dipping-sauce-credit-scott-leysath-and-hunt-fish-cook/p1

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Thanks! @F3DAWG

    Will take a look to @Mattman3969 recommendations also.

    Every tip and advice is welcome.

    Again looks really nice F3DAWG!
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