Fresh Yellowfin Tuna

F3DAWG

We placed two Yellowfin stakes in a brine bath for 45 minutes. Then sous-vide them at 105 degrees for 1 hour before searing them on a CI skillet at 450 degrees for 30 seconds per side. Served with a Greek salad and quinoa/brown rice side dish.

bgebrent

My kinda meal! Looks great.

Mattman3969

The tuna looks good but I'm curious as to the SV treatment.  No knocking your cook by any means just curious.  

F3DAWG

Mattman3969 said:

The tuna looks good but I'm curious as to the SV treatment.  No knocking your cook by any means just curious.  

I find the SV allows the sesame oil to permeate steaks.

Mattman3969

Totally understood. The meal looks delicious. 

bgebrent

Mattman3969 said:

Totally understood. The meal looks delicious. 

Time and temp look reasonable.  Wouldn't go longer.  Sear sounds a little long but you have a very pretty plate!

Mattman3969

Being a SV dumbass - does it add a textural difference vs hot hot sear in a CI pan or straight on the grid?

TideEggHead

Looking good! Love a good tuna steak!

F3DAWG

Mattman3969 said:

Being a SV dumbass - does it add a textural difference vs hot hot sear in a CI pan or straight on the grid?

I don't see any difference in the texture at 105, but you probably would if you did it at higher temperatures or for a longer period of time.  I believe it gives it an enhanced flavor profile. 

northGAcock

Rockin it again this weekend I see! Very nice.

Mattman3969

F3DAWG said:

Mattman3969 said:

Being a SV dumbass - does it add a textural difference vs hot hot sear in a CI pan or straight on the grid?

I don't see any difference in the texture at 105, but you probably would if you did it at higher temperatures or for a longer period of time.  I believe it gives it an enhanced flavor profile. 

Thank you for the explanation 

InfectedDAS

Uhh looks nice!!

I'm planning to cook some tuna steaks/medallions any recommendations on the seasoning/rub?

F3DAWG

InfectedDAS said:

Uhh looks nice!!

I'm planning to cook some tuna steaks/medallions any recommendations on the seasoning/rub?

I like to use a little sesame oil and Montreal Steak seasoning.

Mattman3969

Not knocking the OPs Tuna by any means but this is absolutely the Yellow Fin I've ever made

http://eggheadforum.com/discussion/1145144/seared-ahi-tuna-with-soy-ginger-dipping-sauce-credit-scott-leysath-and-hunt-fish-cook/p1

InfectedDAS

Thanks! @F3DAWG

Will take a look to @Mattman3969 recommendations also.

Every tip and advice is welcome.

Again looks really nice F3DAWG!