$120.00 worth of Ahi tuna

Unknown · December 2005

I had a friend order me 6 fillets of ahi tuna at 1 inch thick. I had a heart attack when I got the bill! Damn I could have gotten lobster for New Years.... Anyway does anyone have any suggestions on how to cook this? I just put them in the freezer and can't find any ideas on how to cook this. I am very new to BGE. [p]thanks

WVU-Egg · December 2005

Molar,
My wife loves Ahi Tuna if it is sushi grade. And she loves it medium rare. Not sure how to cook them on the egg. Maybe in a cast iron skillet only to sear them?

Unknown · December 2005

Molar,
Send me a good email have some ideas

Unknown · December 2005

Molar,
You'll probably get a few ideas on this one but I'd
cook it like a steak. Get the temp up to 700 - 750 deg. and
put the tuna on about 45 to 60 sec per side. I would put a
little EVO and some S&P on it first. Make a dipping sauce
with some Soy sauce, sesame oil and toasted sesame seeds,
scallions, a little grated ginger... whatever suits your taste.
Enjoy. [p]At $120.00, I sure hope it's some good tuna... ENJOY!

Memphis · December 2005

Molar, DO NOT I repeat DO NOT over cook it. Tuna is best cooked just seared - rare to medium rare - NO MORE than that. If it is really good tuna (at 120 bucks it should be) then the less you do to it the better it will be. A little S&P and EVOO then I would get the egg ablazin then throw on a few hickory chips and sear each side for no more than 60 - 90 seconds. Some sort of lite soy based dipping sauce with a little ginger, garlic and green onions would be good.

Seattle Todd · December 2005

Molar,[p]I'm guessing it's a gimme but do you know if the tuna is sashimi-grade? I'm guessing you have roughly 6 pounds there as the good stuff goes for about that price. And I hope you like it very rare. Cooking this stuff beyond that is like mixing a 30 year old scotch with coke. [p]To be honest I've made this stuff on the egg and off the egg and there's not much difference. If you leave it on the egg long enough for it to pick up the live-fire flavor you've overcooked in IMO. I've done it on the egg but have since given up and cook it in a heavy skillet simply because you don't want it on there more than a minute a side or less and leaving using a skillet over a high flame will let you control the temperature and cooking time more evenly.[p]Then again with that quality and quantity of ingredient that is relatively easy to handle you can make a few dishes with a relatively small amount of effort that will wow your guests I'm sure.[p]Ahi tuna tartar, seared and chilled ahi tuna with a variety of sauces (wasabi cream sauce, sake/soy/ginger sauce, lemon soy, soy wasabi, etc.), just some thin-sliced sashimi with soy and wasabi or maybe even a thin-sliced across the steak ahi carpaccio.[p]Todd[p]

Unknown · December 2005

Molar,[p]Don't cook it. Make up some sushi rice and put it in a roll or just serve it on the side. It's a lot easier than you think. Wasabi powder is available in most stores , as is good soy sauce.[p]Ed

Unknown · December 2005

Molar,[p]I fish for tuna every year and cook a lot of it.
Sashimi is my favorite, but if one must cook it as stated before searing it is all that is needed.
My favorite searing is to "Blacken" the Tuna.
Coat filets with butter, apply Paul Prudomes , redfish majic seasoning, and sear in a red hot cast iron skillet for 60 seconds or so per side.
Do this outside as the amount of smoke produced will run you out of the house. I do mine on a gas burner.

$120.00 worth of Ahi tuna

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