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Seared Tuna Question
Chef Boyaree
Posts: 150
Has anyone tried to sear top grade tuna steaks on the cast iron grid at the highest temps? My guess is it would be amazing but wanted to check in on people's experiences
Comments
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Absolutely!! Dome open, nuke hot!! (give the CI Grid plenty of time to heat!!) 30 seconds (or less) per side (assuming you want rare), and when you flip, flip to a new spot on the grid (which hasn't been cooled by the tuna already). Delightful, to say the least! :laugh: Best to you!!!
(PS...don't use much oil in the marinade so you don't have flare ups!!) :blink: -
Where you been????? :huh: :huh:
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I did - worked out very well. Was afraid the wife and kids would balk at the tuna (red/rare in the middle), but they all enjoyed it.
Some pics of my attempt:
Prior to cook:
Cooking:
Cooked and sliced:
Used an egg recipe for the green sauce - it was very good.
Richard -
Yes, we have them a lot. It works very well.
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click for slide show .. with temps
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I've done this many times in a cast iron skillet. I take a nice sushi grade piece of ahi tuna. Let it sit for a little while in some "Veri Veri" terriyaki made my Soy Vay. Getting the CI skillet smoking hot. Sear on both sides and serve sliced with a wasabi sauce. Delicious!!!
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try their wasibiyaki ... great stuff
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tuna was cheap this summer dont know the prices now
but its good stuff
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=717673&catid=1fukahwee maineyou can lead a fish to water but you can not make him drink it
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