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EGG Table Forum
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Salads and Dressings
Sauces, Rubs, Marinades
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just got about 20 lbs of fresh tuna. ive only cooked it once on the egg with soy, and wasabi paste. i need some suggestions for some sort of rub, kinda spicy.
I would suggest Dizzy Pig's Shaking the Tree's or Tsumani Spin if you have it.
dont think i can come up with that in mississippi
Give the Tuna a chance to shine through..
Coat in Sesame Oil, and Sesame Seeds. Sear all sides. Tune needs to be serves very rare.
Then get online and order some Dizzy Pig rubs!!
Like CW said, sesame oil if you have it - if not EVOO will work.
Sea salt or kosher salt, fresh black pepper, and sesame seeds.
All it takes is a quick sear on both sides.
Cracked Black Pepper is almost like bacon - Good on anything :woohoo:
Without a doubt my favorite spice.
Hey Butt...may be too late but I did some ahi last week with this recipe and came out great!...
Seared Ahi with Thai Dipping Sauce
Description: This is so good, even my mother-in-law liked it!
• 1/3 Cup fresh lime juice
• 3 Tbs soy sauce
• 1 Tbs fish sauce (in asian section of most grocery stores)
• 2 tsp sugar
• 1 tsp minced jalapeno pepper, with seeds
• 4 sushi-quality Ahi tuna steaks, about 6 ounces each, and 1-½ inches thick
• 1 Tbs cracked white peppercorns
• 1 Tbs sesame seeds
• 1 tsp kosher salt
• vegetable oil
Instructions: For the dipping sauce:
In small bowl, whisk together first five ingredients. Divide sauce into four small individual serving bowls (each guest gets their own!)
For the rub: In a saute pan over medium heat, combine white peppercorns, sesame seeds and salt. Cook, stirring occasionally, until the sesame seeds are lightly toasted, about 5 minutes.
lightly brush the tuna steaks with veg oil. Sprinkle on the rub, gently pressing the spices into the flesh.
Grill steaks over VERY high heat (650-700 degrees) just until the surface is well marked - approximately 2 minutes per side (NOT more - if anything, less). The center should still be red. DO NOT overcook. Serve immediately.
Notes: I know it seems strange to leave fish "rare." But that's why you're getting really fresh, good tuna to start with! Just try it this way once...you won't need convincing the next time!
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