Sashimi Grade Tuna Steak

Fidel · December 2007

<p />This one went about 9 ounces. Rubbed it with sesame oil, hit it with sesame seeds, fresh cracked black pepper, and a light shot of DP Tsunami spin.[p]Cranked the egg up to 600 and blazed this sucker for 90 seconds per side. Served it up with a nice Caesar salad and a baked tater.

Rick's Tropical Delight · December 2007

Fidel,
i'm having frozen turkey soup.

Fidel · December 2007

Rick's Tropical Delight,[p]Warmed on the egg I hope...

AZRP · December 2007

Rick's Tropical Delight,
And no pics? -RP

Rick's Tropical Delight · December 2007

<p />AZRP,
kinda looks like this, sorry

Rick's Tropical Delight · December 2007

Fidel,
ummmm... stove.[p]crosstown shootout is on! go UC![p]tuna looks great, danny
heheh [p]i was just saying yesterday i needed some halibut

Scotty's Inferno · December 2007

Fidel, that's funny, I was just prepping a steak just like this one when I saw your post. Looks awesome. Do you recommend I leave it out for a while to warm up before searing, or take it from fridge to egg? Thanks, Scott

Fidel · December 2007

Scotty's Inferno,[p]I had mine out for 30 minutes or so before the sear. [p]It really depends how rare you like it. 90 seconds a side and mine was a bit too done for my tastes. I would probably do it hotter and shorter next time.[p]

Scotty's Inferno · December 2007

Fidel, that helps. Thanks! [p]PS-I'm treating some friends to proscuitto wrapped scallops, drumettes and the seared tuna. It's going to be a tasty night. Scott

Susan Egglaine · December 2007

Fidel,
Looks GREAT!
Tuna is hard to beat.

mb168 · December 2007

Fidel,[p]I saw a Good Eats episode where Alton did a whole tuna loin like this, 15-30 seconds per side so 1-2 minutes max and this was for a whole square 1 lb loin hunk, then sliced it thin like the pic below. He also did it on a small grate over a chimney starter for max heat, didn't have an egg. BGE should give him one and drive it across town to him...

<a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_19290,00.html" target="blank">Chimney Tuna Loin

</a>

Nature Boy · December 2007

<p />Fidel,
Dang. That looks really good. And I can taste it since I know what's on it! That's gorgeous. [p]This is a lousy picture (and the tuna was more done than yours...the picture doesn't do it justice) but we had the chiminea screaming earlier this year....like a jet engine from the top....and seared some pieces of tuna on it at 1 minute per side. Anyways, it was just screaming hot, and I've never tasted anything like it. The blue and purple flames were licking all around the sides and up. Another use for a chiminea![p]Good lookin food there Fidel. Cheers[p]Chris

mb168 · December 2007

mb168,[p]This actually just jogged my memory. Tuna was the last thing I ever cooked on my gas grill, there are still sesame seeds stuck to the grate since August, not opened the lid since. The gasser could only get to 500 and that was barely, had to crack the lid and reach in to turn it an das often as you have to do tuna at that temp it stayed between 400-450 after the initial turn, just couldn't leave it on long enough to get it back to 500.

East Bay Al · December 2007

Fidel,
Too funny. I got home from work and my wife told me we had an Ahi steak- would I "egg it". Dusted up with Tsunami and came to check email and this board.
Hope mine comes out as well as yours.
Al

SpokaneMan · December 2007

Why would you cook such a beautiful piece of tuna? I'll cook just about anything on the egg, but sushi grade tuna is meant to be eaten raw.

ab ovo · December 2007

SpokaneMan,[p]Agreed. "Sushi grade" tuna is just another term for frozen tuna. The seafood provider must have a parasite destruction guarantee. They accomplish this by freezing the tuna to -4 degrees F for at least 7 days or -31 degrees F for at least 15 hours. Why this is important is that it negatively affects the texture of the fish (especially when cooked). I always find "sushi grade" tuna best eaten raw and only cook the fresh tuna on the egg. Cook the two side by side on the egg and you will certainly find the fresh cut much more tender than the frozen "sushi grade" cut.

Sashimi Grade Tuna Steak

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