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Blackened tuna question
Posted on 8/7/16 at 8:56 pm
Posted on 8/7/16 at 8:56 pm
I was at the camp this weekend and decided to go eat at the Coco marina for dinner. I ordered the blackened tuna. When it came out, I noticed the fish was cooked through and through. Is this normal for blackened tuna? I was expecting a raw pink middle. When I asked the waitress, she said that's how its cooked. So was I wrong for assuming, or did they screw up?
7
Posted on 8/7/16 at 9:50 pm to Elusiveporpi
It should have been blackened on both (or all four sides) and almost raw in the middle.
They really did that piece of fish a disservice.
Of course....the bottom line is....how did it taste?
Posted on 8/7/16 at 9:56 pm to Elusiveporpi
I do mine on a cast iron skillet as hot as I can get it. 60-90 seconds on eacg side depending on thickness of filet. Inside of fish is still pink and barely lukewarm. Thats what I shoot for
Posted on 8/7/16 at 9:59 pm to Elusiveporpi
Heat rarely touches my tuna. If it does, it's a quick sear with perhaps a sesame crust. Other than that, it's raw, crudo, ceviche, tartare, etc.
Posted on 8/7/16 at 10:11 pm to Elusiveporpi
If it wasn't nearly raw in the middle, you paid good money for cat food. I can tolerate an overdone steak, pork chop, even chicken, I won't like it but I can chew and swallow it. However, I don't think there is any piece of meat that becomes as gross as tuna is when it's cooked well done.
That is not the way it should be cooked and I encourage you to try tuna again with a nice crust on the outside and rare on the inside before you make an opinion about the fish.
That is not the way it should be cooked and I encourage you to try tuna again with a nice crust on the outside and rare on the inside before you make an opinion about the fish.
This post was edited on 8/7/16 at 10:13 pm
Posted on 8/7/16 at 10:13 pm to Charlie Arglist
That's what I was thinking. For a 40$ piece of fish, it should have been on point. It did taste ok. But you can never beat the raw taste in the middle.y hat is the entire point of eating tuna. I just wanted to make sure if the" blackened" working meant cooked all the way.
Posted on 8/7/16 at 10:43 pm to Elusiveporpi
I prefer my tuna cut straight off the fish I catch and into a ziplock with wasabi and soy sauce and eat later. If I don't have that option I order it rare 100% of the time or eat the shite out of a can.
This post was edited on 8/8/16 at 6:08 am
Posted on 8/8/16 at 8:28 am to Elusiveporpi
I absolutely would not have expected to see it prepared to temp ordering it blackened. Definitely not something you can complain about on the back end.
Seared implies it will be pink, and they may even be open to a temp suggestion, blackened fish means you're getting it cooked.
Seared implies it will be pink, and they may even be open to a temp suggestion, blackened fish means you're getting it cooked.
Posted on 8/8/16 at 9:19 am to Gaston
quote:
blackened fish means you're getting it cooked.
That's not true.
ETA: Well technically it is since applying heat is cooking, but your intent is completely false. You can blacken and maintain rare to med-rare internally
This post was edited on 8/8/16 at 9:21 am
Posted on 8/8/16 at 9:27 am to Midget Death Squad
Well it is in Chauvin, Louisiana...we're not talking about San Francisco here. If they don't mention seared and you expect tuna rare then good luck. No shite you CAN prepare blackened tuna to temp, but what no one in this thread is even contemplating is that this is s dockside bar in Chauvin Louisiana. I'm saying he's incorrect to assume it would have been rare and therefore it isn't a legit complaint. Without asking, I would expect the same temp he got it cooked to when ordering the dish 100% of the time from that type establishment.
Posted on 8/8/16 at 9:54 am to Gaston
Gotta agree, you're expecting a bit much from dockside dining in Chauvin. I would not expect any blackened fish dish to be rare or even medium rare, if we're hewing to the "classic" Prudhomme invention.
There is an easy remedy: ask to have your fish cooked the way you like, before you receive it.
There is an easy remedy: ask to have your fish cooked the way you like, before you receive it.
Posted on 8/8/16 at 11:32 am to hungryone
quote:
Gotta agree, you're expecting a bit much from dockside dining in Chauvin
I hear what yall are saying. it just gets me that a $40 tuna steak from a seafood restaurant was way off. O well. lessoned learned.
Posted on 8/8/16 at 11:58 am to Elusiveporpi
quote:
$40
Well that's just insane. $26 would be high without a topping upcharge.
Posted on 8/8/16 at 12:33 pm to Gaston
A tuna steak (cooked properly), wrapped in bacon, topped with lump crab and holandaise and buerre blanc is $32 at Louisiana Lagniappe. $40 for well done tuna in Chauvin is criminal. I bet they can fry the shite out of some shrimp though.
Posted on 8/8/16 at 12:46 pm to Geaux2Hell
quote:
A tuna steak (cooked properly), wrapped in bacon, topped with lump crab and holandaise and buerre blanc is $32 at Louisiana Lagniappe.
And it sounds terrible
Posted on 8/8/16 at 1:37 pm to Gaston
quote:
I'm saying he's incorrect to assume it would have been rare and therefore it isn't a legit complaint. Without asking, I would expect the same temp he got it cooked to when ordering the dish 100% of the time from that type establishment.
Good clarification. I agree with this point
Posted on 8/8/16 at 1:54 pm to Elusiveporpi
quote:
tuna steak from a seafood restaurant
This may have been your "problem", so to speak. Going with the assumption that the dockside grill in Cocodrie, La is anything other than a strategically placed burger joint (and possibly) a poboy shop is almost a guarantee that at some point, you'll be disappointed in the meal. Like you said though, lesson learned...and a good heads-up to the rest of us.
Posted on 8/8/16 at 2:36 pm to hungryone
quote:
There is an easy remedy: ask to have your fish cooked the way you like, before you receive it.
As I always do with fish, steaks and burgers. Unfortunately burgers are hard to come by at a slight medium.
Posted on 8/8/16 at 10:52 pm to Elusiveporpi
Didnt you tell them a temp? I would have said seared even if they didn't ask. Must have wine island shrimp when at coco. Oh and onion rings.
Posted on 8/9/16 at 4:29 am to SuwMwf
I did get the onion rings and someone else at the table did get the wine island shrimp. Both dam good.
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