Seared Tuna

mollyshark · June 2008

I've suddenly fallen in love with blackened seared tuna. Problem is I'm overcooking it. Last night I seared it in a pan on the stove and tossed it on the mini for a few minutes. Waaay too done. I like it medium inside, still some pink (I don't look..not used to that idea yet but it is delish). It is like the sear almost cooks it enough and there is no need for much else. What is correct internal temp for a medium tuna steak? I have another in the fridge to try at lunch.

mShark (who is getting scaly from these experiments)

mad max beyond eggdome · June 2008

how thick is it?. .. i like to by those nice "cubes" of tuna they are like 2 inches by 2 inches by 2 inches. .. . and i put the cast iron pan right in the egg. ..

like you, i like them good and pink in the center, so how i judge them to be done is this ... .i watch the color creep up the outside. ..just as the pink disapeers about halfway up the outside of the steak, i flip it. .. . then as the pink color disapeers up the o ther side of the steak its done. .. .usually ends up just the way i like it in the center. . . give that a try. .. . :woohoo:

Smokin Tiger · June 2008

If you ever try it cooked like this:

You may never want it medium again. The texture is completely different. More like a medium rare steak. These were seared very quickly @ TRex temps.

TC

Eggtucky · June 2008

I did this ahi tuna last night on the small..I seared each side about 2 mins at between 600-700 dome..was medium and scrumptious!

Served em up with egged sweet taters n asparagus :woohoo:

I didn't use a CI skillet though to blacken...you probably overcooking it by doing both the skillet and the egg...just put the skillet on the egg...blacken..and eat

Big Easy Egg · June 2008

Remember it continues to cook as it rests, nothing worse than over cooked tuna. I use a cast iron skillet on a med to high temp with olive oil in the pan , just enough to coat the bottom and I make a slurrie with my dry marinade and EVOO and put my tuna in it before I put it in the pan. The tuna we cook is tuna we catch ourselves and cook within the first four to five days, don't know if that makes a difference.

lowercasebill · June 2008

between 90 and 100°

80° by thermopen

stike · June 2008

first crime: searing the tuna on the stove top.

second crime: assuming it wasn't done after you seared it

if you want a pan sear, do it in the egg with a tinge of smoke. then, after you have seared to your liking, pull it off and eat eat. if it's not cold and raw in the middle, then you have overcooked it.

Jeffersonian · June 2008

I did these (sorry, no finished pics) at about 600* for two minutes a side. The thickest one was like you said, cool and red in the middle:

The others were more toward medium, but my wife and kids preferred the more done ones...I liked the medium-rare.

Seared Tuna

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