Tuna Suggestions

Unknown

My wife picked up some excellent Tuna steaks today, I have rubbed with olive oil and Pepper, salt, and garlic. Any ideas on cooking temp and time? I'm planning on 325-350 for 5 minutes per side. Sound about right?

Seattle Todd

Irish Smoker,[p]If they're very fresh yellowfin (ahi) or albacore I'd suggest a higher heat and shorter time. Higher grades of tuna are best cooked rare to medium rare. Taste very much like tender beef such as filet.[p]I normally use a mixture of soy sauce and wasabi powder for dipping. In a pinch soy and dry mustard powder such as Coleman's works great too.[p]Tuna's darned tasty!

Gfw

<p />Irish Smoker, way back when JJ posted something like "10 minutes per side per inch of thickness at 350 degrees" [p]I'e done salomn and halibut but never tuna.

JimW

Irish Smoker,
I think Seattle Todd is right. Tuna steaks should be treated like good tenderloin or rib-eye beef steaks: seared at high temp and served rare.
JimW

Gretl

Irish Smoker,
I seared some wonderful yellowtail yesterday; I cover it with freshly ground pepper and get a cast iron griddle very hot. No oil. I sear the fish for about 2 or 3 minutes per side, slice it very thin, and serve it with dipping sauce made from wasabi, soy sauce, lime juice and sesame oil. I serve pickled ginger on the side, and usually serve it with fresh baby spinach greens. I just had the leftovers for lunch today. Fantastic![p]Sorry; I realize this note's coming very late, as I've been out of town.[p]Cheers,
Gretl