Seared Tuna with Onion Marmalade

Bobby Que · July 2001

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<p />My wife picked up a 2 pound plus fresh tuna filet from our fish monger today. I got some piment d'esplette from our local Williams-Sonama store yesterday. Here is what we did with them, including a picture.[p]For the onion marmalade:
1/8 cup olive oil
1 large onion, finely sliced
1/4 cup aged balsamic vinegar
1/8 cup sherry vinegar (we used Nakano rice wine vinegar)
1/4 cup water
1/2 teasp Kosher salt
1/8 teasp piment d'esplette (a hot paprika like spice that is available at Willims-Sonoma)
1/8 teasp white pepper
1/2 teasp sugar
1/2 teasp Kosher salt
1/2 tablsp olive oil
To make the Onion Marmalade:
Warm 1/8 cup olive oil in a saute pan over medium high heat. Add onions and saute until golden brown. Stir in both vinegars, water, salt, pepper,sugar and piment d'espelette. Bring to a slow boil and cook until the liquid is evaporated. set aside.
To cook the tuna:
I got the Egg up to 600 degrees and placed the olive oil and pepper coated tuna filet on direct for 2 minutes on side one, 3 minutes on side two and that was it.
The tuna was served with the Onion Marmalade on the side.
All I can say is wow. Please excuse the length of this post. I think this was better than the Asian seared tuna I have made in the past!!! The piment d'espelette is exotic but can be replaced by very good Hungarian hot paprika or ? Mexican Chile pepper. The hisory of this spice is very interesting, but it would be the topic of another post.
Enjoy.

Painter · July 2001

Bobby Que, Nice pics ,I'm getting hungry again.

Big Murth · July 2001

Bobby Que,
Just printed that baby off. Thanks for sharing...I'll give ye and thee a report when I do the cook myself. Gracias amigo!! Big Murth

Unknown · July 2001

Bobby Que,[p]Yep, I printed that dude off too. Looks and sounds fantastic![p]Thanks for the post,
Kurt

Cornfed · July 2001

Bobby Que,[p]Sounds good and excellent picture! Thanks![p]Cornfed

Unknown · July 2001

Bobby Que,[p]You are killing us!! What a great meal. I could almost taste it when I looked at the picture. Great work -- thanks for sharing it!!!![p]Char Dawg[p]

Bobby Que · July 2001

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<p />Here is a picture of the tuna after we cut into it. [p]Yuuuum!!!!

alternity · July 2001

Bobby Que,
I did a small.68 pound chunk of ahi.
Used that 30 minute marinade so popular in the stores..Pineapple Teraiki marinade I think..addd some minced garlic and coated a little fresh cracked pepper
and seared it for 5 minutes a side..
perfect flake and brown for a quarter inch with nice red in the middle[p] Added on top of mixed greens (sure to have dill and cliantro in it).[p] On top of the greens I used a comon brand of Ramen that had peas and other goodies *strained*..it's nice as a buffer between the fish and greens!
-Toped with some Annies Green Goddess Dressing......[p]IM right there with ya! sorry to be so lengthy[p] your old pal alternity

Trout Bum · July 2001

Bobby Que,
I've never Egged Tuna and don't know how at what doneness to cook. In you're pic it allmost looks rare in the middle like I would do my steaks. Do you cook it until it flakes like other fish or to some internal temp like steak? Thanks in advance.
B D

Palisin · July 2001

Bobby Que,
DAMNNN it is to early to be this hungry!

Bobby Que · July 2001

Big Daddy,
The tuna is rare in the middle. Many people including my family like it this way. and, yes, it is cooked like a steak on the Egg.
It only takes a few minutes per side to get it to come out blue in the middle, and seared with grillmarks on the outside. We use 1.5 to 2 inch cuts if tuna. The timing I gave was for a 2 inch piece cooked at a beginning temp of 600 degrees. Overcooked tuna might just as well have come from a can IMHO.
Good luck.

Seared Tuna with Onion Marmalade

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