Yellowfin Tuna Steak Help

Money_Hillbilly

I acquired some nice fresh tuna steaks. Your best recipe and method?  I can’t eat them all fresh so I will smoke some. Made some incredible black fin tuna this summer.

ColbyLang

Salt and black pepper, sear hot as can be in cast iron to medium rare like a ribeye in EVOO

TideEggHead

Just like Colby said above, simple S&P and sear on a CI is hard to beat. Sometimes I marinade in some sesame oil, dark soy sauce, brown sugar, and garlic then sear on the CI. Just don't over cook! Enjoy!

chard

I have made this several times; the dressing is very good.  https://eggheadforum.com/discussion/617713/grilled-ahi-tuna-salad-with-wasabi-vinaigrette

Mattman3969

@The Cen-Tex Smoker - posted this one sometime ago. I’ve done it multiple times and can testify it is legit. 

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

Money_Hillbilly

I smoked the blackfin since it is not as high quality as yellowfin. It was absolutely incredible in tuna salad and a dip.  I know it doesn’t freeze well so I have to get busy.

buzd504

ColbyLang said:

Salt and black pepper, sear hot as can be in cast iron to medium rare like a ribeye in EVOO

I like my tuna more rare than my meat, especially if it's fresh.  45 sec/side, varying by thickness.

Carolina Q

This is outstanding!

https://www.foodnetwork.com/recipes/tyler-florence/pan-seared-tuna-with-avocado-soy-ginger-and-lime-recipe2-1915607

I like it served with rice and asparagus.

poster

For an appetizer I like it steaks coated with Montreal steak spice, seared hard and still rare, then sliced and on tortilla chips with a wee bit of sour cream and honey mustard (not mixed). Sounds odd i know, but it is really good. Previously frozen steaks work well for this too, so if you do freeze some this will work later

nolaegghead

I like the inside just warm.   A tasty spin is to take the steak, slice it up (but leave in the same brick shape) then pour some oyster (or whatever) sauce over the center so it leaks down between the slices.   Warm the sauce first. 

Sea2Ski

Similar to above- simple is best. 

Let sit on a cookie cooling rack for an hour under a damp paper towel.  Take 2 teaspoons of sesame oil and mix the balance needed with any other high temperature oil. When time to cook, take the back of a spoon and coat one side of the steak. Add lots of fresh ground black pepper. Put just enough oil in a screaming hot cast iron pan just before you add the steak. Add steak to the pan and oil the other side and add pepper.  By the time that side is done, it is time to flip. 

Money_Hillbilly

Thanks for the pointers, I went with the simple approach, oiled, kosher salt and fresh cracked pepper then to a 650 degree cast iron griddle on the egg.  Quick sear on the egg then on the plate.  Wife made a simple sauce with a combination of the above recipes.  Incredible!!!  Sorry no money shot cold outside so rushed to get it plated and didn’t get pictures since people grabbed plates instantly.  Thanks for the help, big hit.