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Last night diner (Tuna)

TixunauTixunau Posts: 71
edited June 2013 in Seafood

We picked up some sushi grade yellowfin tuna and my wife wanted 'mahi' style.

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Marinated the tuna in a ziplock bag for about 30 min before cooking. (Should have done it for longer) Marinate: soy sauce, sesame oil, water, fresh lemon juice, lemon zest, sugar, pepper. Before searing, I coated the sides with some sesame seeds.

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Fire up the egg up and stable it at 600. Seared the tuna for 90 seconds each on both side. Once the tuna removed from the egg, I put it back into the fridge for 5 min to avoid further cooking

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Didn't feel like rice so we ended up havong it on a salad.

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Thanks for reading. Cheers!


 

 

 

 

 

 

 

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Comments

  • JRWhiteeJRWhitee Posts: 2,585
    Nice looking tuna, thanks for posting.
                                                                        
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    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    Looks like you've got the seared tuna cook nailed!
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
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    Aurora, Ontario, Canada
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