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(Sort of) seared tuna

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Black_Badger
Black_Badger Posts: 1,182
in EggHead Forum
I guess I've been missing a few things that remind me of California, good seafood being one of them.

I found some nice looking ahi steaks at Costco yesterday so decided to make seared tuna. This has long been a favorite around our house. I started by seasoning the steaks lightly with Butt Rub and then added an extra dose of black pepper.

Got the Egg up to searing temp (~650) and then damped it down a bit to get rid of the flames (shooting for nice, hot coals). In doing so the temp dropped down to about 450 or so, and I decided to go for it.

In the end the lower temp caused me to leave the fish on just a bit longer than I'd have liked in order to get some sear marks and carmelization. I say sort of seared because it probably should have been cooked faster and hotter. That would have been a true sear!

Made up some white rice in the cooker and some mushrooms sauteed in white wine and butter. These were REALLY good!

All in all this was a nice dinner, and I hope to come across some nice fish from time to time so we can revisit it. had a little tuna left over and that should make for a nice salad around lunch time tomorrow.

Cheers all -
B_B
Finally back in the Badger State!

Middleton, WI
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  • SGH
    SGH Posts: 28,791
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    Awesome brother. Simply awesome!!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • theyolksonyou
    theyolksonyou Posts: 18,458
    edited October 2014
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    I was just thinking about trying this tonight. Have some frozen steaks I forgot about and found them tonight. I was thinking about maybe doing in a CI skillet or just cranking it up and doing 30sec or so a side. Honestly, I almost rather just eat it cold, but it's not sushi grade. Not sure how much difference searing makes though. Looks like a great cook from here.
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  • CincyTiki
    CincyTiki Posts: 346
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    I have not tried Butt Rub on Tuna, gonna have to remedy that this week I can see. Thanks!
    Enjoying life in Cincinnati, Ohio - Large BGE & MiniMax BGE
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  • Black_Badger
    Black_Badger Posts: 1,182
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    Thanks everybody, really appreciate the nice comments. I'm remembering now how much I've missed this forum!

    @CincyTiki I was fairly light handed with the BR for tuna, otherwise it's a little overwhelming. That being said, I LOVE that stuff and put it on EVERYTHING (e.g. cashews, popcorn, fish, beef, pork, lamb, fungus, veggies).

    Cheers all -
    B_B


    Finally back in the Badger State!

    Middleton, WI
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  • BYS1981
    BYS1981 Posts: 2,533
    edited October 2014
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    I haven't seared tuna I'm a long time, but I go 15-30 seconds a side, more of a courtesy searing. Haha
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