Seared Ahi tuna

Misippi Egger · February 2011

First time to do this! I have 2 butts going on the large for Sunday, so fired up the small for some fresh Ahi tuna.
The raws:

Light coating of Sesame Oil, then some Ponzu sauce. DP Raging River, a light dose of Tsunami Spin and a little S&P. Let this sit for a few minutes:

Then onto the grid at 550-600*. 90 seconds per side only:

Sliced up nicely:

Plated with some fresh broccoli from the Earthbox and some limas:

This is definitely on the "do again" list ! :woohoo: :woohoo:

smbishop · February 2011

That looks fantastic! Adding it to my list. I know my wife would love it.

Susan Egglaine · February 2011

perfection!

Avocados · February 2011

Looks great!! (but where is the wasabi?)

Firetruck · February 2011

nice job clark. ive not been able to find ahi around here

cookn biker · February 2011

Perfectly cooked Clark! Need a little wasabi with that!

eenie meenie · February 2011

Absolutley perfect Clark!!!!!

Misippi Egger · February 2011

Thanks guys (and gals),

I didn't have any Sesame seeds or wasabi in the house and by the time I was cooking, the ice storm had started to set in and I did not want to get out in the crazy drivers and try to cross the bridges between me and the store!

So I made due with what I already had on hand !

Now that I have found a source of daily (Thu, Fri, Sat) fresh high grade Ahi tuna, I think we will be having this more often!

Misippi Egger · February 2011

JoJo, We have a truck/trailer that has fresh seafood Thu, Fri & Sat every week. The couple that runs it now took over from a man who was dying from cancer. It has been coming to the same parking lot since 1973!

Fresh shrimp, dry-packed Maine scallops, crawfish in season and fresh fish from New Orleans deliver to them every morning. Awesome ! And prices are good, too!

Richard Fl · February 2011

When the weather clears and you can get to the store, here is a method I like.

Tuna, Steak, Dijon

INGREDIENTS:
1 Tuna Steak
2-3 Tbs. Sesame Seeds, White
2-3 Tbs. Sesame Seeds, Black
**SAUCE TO SERVE**
1 Cup Olive Oil
1 Cup Vinegar, Balsamic
1/2 Cup Soy Sauce, Kikkoman
2 Oz. Ginger Juice, Juicer works best
1 Oz. Sesame Oil
Salt/Pepper To Taste

Procedure:
1 Roll Tuna in sesame seed mixture. Sear 45-60 seconds. Remove from heat and slice thinly. Spoon a little sauce over and serve. Wasabi optional.
2 The remaining sauce will keep in the refrigerator for a long time, 2-3 months.

Recipe Type
Appetizer, Main Dish, Seafood, Side Dish

Recipe Source
Author: Chef at Dijon's, Melbourne Beach

Source: Dijon's, Melbourne Beach

Big'un · February 2011

Clark, it looks like you cooked it to perfection. Great job!

wkygriller · February 2011

Great pics of a dinner I wish I could cook here (wife hates fish :huh: ). Looks like you nailed the seasoning and the temp

I had leftovers :(

Fornia · February 2011

Lookin killer, Clark!!!

BigGreenGregg · February 2011

That looks great! Only things better than seared Ahi are raw Ahi as sashimi or raw Ahi in poke!!

Hoss · February 2011

:huh: Hope ALL is well!

Hoss · February 2011

I got a trebble hook.We could take that and catch a REALLY good Flathead!!! :laugh:

Misippi Egger · February 2011

That looks good, Richard! The ginger juice - does that mean take some fresh ginger root and turn it into juice with a food processor or juicer to get 2 oz of liquid? I'm an "A-B-C" sorta guy.

Misippi Egger · February 2011

Thanks, Todd.

You guys getting some of this nasty weather or is it going north of y'all?

Misippi Egger · February 2011

Jana liked it so much, I would be afraid she might take a bite outa it on the back swing!

Hoss · February 2011

It really looked good Clark!

I wuz just funnin!

EggSimon · February 2011

Very nice, Clark !

It´s definitive time for me to cook my first tuna

Little Chef · February 2011

Clark: NICE!!! For the first time especially, you did great! Always hard to comprehend the first time that 60-90 seconds is enough time... :laugh: You did great! And as you say, I am sure this won't be your last time, either!

Nicely done!

Little Chef · February 2011

Hoss: That's kind of like fishing in Costa Rica for Cubera Snapper using lobster for bait!! :blink: I'll take the bait instead, thanks! :laugh:

Shame on you...Catfish with tuna bait....Sheesh!!

:laugh:

Mr Holloway · February 2011

Wow! Clark
That looks excellent
I need to get more fish cooks going

Shane

Misippi Egger · February 2011

Thanks, Simon. It was really good. I look forward to trying different seasonings and dipping sauces on future cooks!

Misippi Egger · February 2011

Thanks, Michelle.

I wanted to sear for 60 sec. at 700*, but despite disassembling and cleaning the small prior to lighting, I couldn't get the temp above 550-600* :( so I decided to go at that temp and increased the sear to 90 sec.

Also, since I had Raging River on there, I didn't want the sugars to burn either.

It was really good with just a hint of spice from the Tsunami Spin.

Now that I have found a source of fresh, safe raw Ahi, I will do this more often and try different seasonings and dipping sauces.

Misippi Egger · February 2011

Thanks, Shane. It was really good ---- and healthy !

Beli · February 2011

Wowww Clark looks great very nice, such little time makes all the difference

Richard Fl · February 2011

I use a juicer and save the pulp in a container with vinegar over it in the frig for the next time I need ginger in a dish.

MemphisQue · February 2011

I love Ahi Tuna. Especially if you can get a good fresh piece. I have not done this on the egg yet but it just moved up the to do list.

Misippi Egger · February 2011

Thanks, Beli.

It was awesome!

Seared Ahi tuna

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