Seared Ahi tuna

Misippi Egger

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

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

Susan Egglaine

perfection!

Avocados

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

Firetruck

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

cookn biker

Perfectly cooked Clark! Need a little wasabi with that!

eenie meenie

Absolutley perfect Clark!!!!!

Misippi Egger

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

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

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

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

wkygriller

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

Lookin killer, Clark!!!

BigGreenGregg

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

Hoss

:huh: Hope ALL is well!

Hoss

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

Misippi Egger

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

Thanks, Todd.

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

Misippi Egger

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

Hoss

It really looked good Clark! I wuz just funnin!

EggSimon

Very nice, Clark !

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

Little Chef

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

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

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

Shane

Misippi Egger

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

Misippi Egger

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

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

Beli

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

Richard Fl

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

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

Thanks, Beli.

It was awesome!