Tuna steak question

AZRP · December 2008

Got a real pretty 2" thick tuna steak at Costco the other day. Thinking of a quick sear on both sides and serving it with soy and wasabi, any better ideas? -RP

Ross in Ventura · December 2008

Randy,
You are right keeping it simple, Salmon has so much flavor for (me anyway)

EmandM'sDad · December 2008

Randy, IMO that's the only way to serve tuna. Be very careful not to overcook, it seems to cook faster then steak.

mike

Celtic Wolf · December 2008

Just one. Coat both big sides with Shaking the Trees before you sear them.

A light coat of Sesame Oil and Seeds works well too.

As Mike said you don't want more then a few seconds sear on all sides.

Buster Dog BBQ · December 2008

Alton Brown had a good recipe where he coated the tuna with I think it was olive oil, then rolled in sesame seeds then seared it. You only need maybe 2 min per side if that.

If you want a marinade try the Soy Vay Island Teriyaki

[Deleted User] · December 2008

My favorite is to hit it with EVOO, sesame seeds and black pepper. Then sear two sides for 60 seconds each (at 600) and you're done.

mad max beyond eggdome · December 2008

i agree with the others .. .shaking the tree is great. ...with a two inch thick steak, stick it on the grid for the high temp sear, as you watch the edge start to lose its pink color about half way up the edge, flip it over. .. .when i flip it a put a pad of butter on top of the steak to melt into it while it grills on the second side. . .about the time that pad of butter melts, and the side of the steak has lost its pink color, its done....it will still be cool and rare in the center and the butter will help keep it moist and shaking the tree is just great on the tuna. .. .

Fidel · December 2008

Use sesame oil if you have it instead of EVOO.

Salt, black pepper, and sesame seeds. Roughly 60 seconds per side then yum.

Bordello · December 2008

Does that taste fishy??? I'm not much of a fish eater, will do salmon now and then or tuna out of a can. :unsure:

Cheers,
Bordello

[Deleted User] · December 2008

No, it doesn't taste fishy. I am a seafood eater though and you would be more sensitive to the flavor than I. That being said, my daughter told me "it doesn't taste like fish, it tastes like beef!"

I wouldn't go that far, but it doesn't taste like the fish you're used to. The grilling adds a nice flavor, too.

Celtic Wolf · December 2008

Taste Like Chicken. :P

Seriously if you get a fresh piece of Tuna it will not taste fishy. It will taste much better then the canned crap.

fishlessman · December 2008

get a small chunk sample next time your searing steaks and sear it for several seconds, you can usaully get a fish place to cut you a chunk. its not fishy at all.

AZRP · December 2008

Dang that looks good! Can't wait. -RP

Bordello · December 2008

Glad to hear that. Have to admitt I have stopped to look at those quite abit when in Costco, they do look good. Maybe I will get the neve to try one.

Thanks,
Bordello

Bordello · December 2008

:laugh:
I'm trying to work up the nerve,hate to pay the price to toss it.

:(

Thanks,
Bordello

Bordello · December 2008

Now that's interesting about a small chunk, guess I need to find a fish place as that would be better then tossing a whole piece out.

Regards,
Bordello

bitslammer · December 2008

I love the sesame encrusted style. I do a quick (10 minute max) marinade in soy with a touch of honey and chili garlic sauce to add just a little flavor then coat with sesame seeds.

I also do mine on a blisteringly hot cast iron fajita skillet. Seems like I get a better sear and toasting of the seeds with all that heat stored up in the iron. Before I owned an Egg using the cast iron was the only way I could build up enough heat for a good sear, but now I have the MED and CI grate for that.

FlaPoolman · December 2008

Here's one I did a while back. Seared then sauted bell peppers, mushrooms and rotel tomatoes and served over rice.

bitslammer · December 2008

Is that tuna? Looks too light to be tuna, thinking Mahi Mahi or swordfish.

Nature Boy · December 2008

Yo Randy
Tuna sounds good right now. I'm with the turbo sear folks. If it needs more than a minute a side to get a sear, it's not hot enough.

Throw some butter and green onions in with your soy and wasabi. Yowza.

Enjoy!
Chris

FlaPoolman · December 2008

That was tuna but forget which (yellowfin??) But I do a lot of swordfish also but usually grilled. The wife loves them.

lowercasebill · December 2008

AZRP · December 2008

Is that the tuna you did at Waldorf? I got to try some of it and it was mighty fine. -RP

Jeffersonian · December 2008

I did these (sorry, no finished pic) with EVOO and Ragin' River for about 2 minutes a side. My family raved about them, but I think I cooked them a trifle too long...I'd go 90 seconds max next time.

bitslammer · December 2008

Alright... that does it. I'm calling the wife and letting her know we'll be going to grab some sushi on the way home. That last picture really did me in.

Retired RailRoader · December 2008

Randy, I had these awhile ago and I seem to always make them again and again.

Tuna

A little Cajun seasoning on the tuna and get your cast iron pan red hot. Put the tuna in for a minute and then flip.

Serve with a little Wasabi. Oh so GOOD!

stike · December 2008

salmon and tuna from a can are fishy. those tuna steaks are not. you already like it, you just don't know it.

Nature Boy · December 2008

That's it.
Whatever you end up doing, enjoy it!
Fidel's sesame crusted looks awesome as well.
Beers!
Chris

mkc · December 2008

I've never seen tuna at our Costco - wish I had, we'd eat it every week!

Another tasty option is to coat lightly with oil then press into a dish of pulverized wasabi peas before cooking (you can often find wasabi peas in the bulk section).

Michelle

TomD · December 2008

Hi everybody this is my first post here and it is on a subject I know a little bit about. First the tuna in a can is not the same fish that you see on these posts. The canned fish is much oilier then regular tuna. Also when you are looking at tuna in the store try to find an all red piece no really dark areas. The dark areas are the blood line of the fish and will taste terrible if you try and eat it. Ask the butcher to cut that out of the steak. If you live near a sea side town try and get some fresh off the boat tuna it will be the best fish you ever eat. Good luck and enjoy the fine fish.

Tom D

Tuna steak question

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