Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Fresh Yellowfin Tuna
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.
Summerville, SC
Comments
-
-
The tuna looks good but I'm curious as to the SV treatment. No knocking your cook by any means just curious.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
-
I find the SV allows the sesame oil to permeate steaks.Mattman3969 said:The tuna looks good but I'm curious as to the SV treatment. No knocking your cook by any means just curious.Summerville, SC -
Totally understood. The meal looks delicious.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
-
Time and temp look reasonable. Wouldn't go longer. Sear sounds a little long but you have a very pretty plate!Mattman3969 said:Totally understood. The meal looks delicious.Sandy Springs & Dawsonville Ga -
Being a SV dumbass - does it add a textural difference vs hot hot sear in a CI pan or straight on the grid?-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
-
-
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.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?Summerville, SC -
Rockin it again this weekend I see! Very nice.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Thank you for the explanationF3DAWG said:
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.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?-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
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.InfectedDAS said:Uhh looks nice!!
I'm planning to cook some tuna steaks/medallions any recommendations on the seasoning/rub?
Summerville, SC -
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
-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Thanks! @F3DAWG
Will take a look to @Mattman3969 recommendations also.
Every tip and advice is welcome.
Again looks really nice F3DAWG!
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum