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How do y'all do tuna?
Posted on 6/7/16 at 8:49 pm
Posted on 6/7/16 at 8:49 pm
I love ahi salads and seared slice tuna. Wanna make some for the lady tomorrow. How does the food board do it?
5
Posted on 6/7/16 at 8:55 pm to whatiknowsofar
Salt/Pepper. Sear. I often will lightly top with a jalapeño vinaigrette.
Posted on 6/7/16 at 8:56 pm to TigernMS12
You'll burn the pepper if you sear it as hot as you should most likely.
Probably better to pepper afterwards with some sesame seeds of you're into that.
Probably better to pepper afterwards with some sesame seeds of you're into that.
Posted on 6/7/16 at 9:48 pm to KosmoCramer
Balsamic,
1 clove garlic(super fine dice),
6-8 Rosemary leaves(finely diced),
olive oil,
lemon juice,
salt and pepper.
Let your tuna steaks hang out for 15 minutes in that and then put them on the grill. Cook to rare. Beautiful! Nice mild flavor that complements the natural flavor.
1 clove garlic(super fine dice),
6-8 Rosemary leaves(finely diced),
olive oil,
lemon juice,
salt and pepper.
Let your tuna steaks hang out for 15 minutes in that and then put them on the grill. Cook to rare. Beautiful! Nice mild flavor that complements the natural flavor.
Posted on 6/7/16 at 10:24 pm to whatiknowsofar
How big a chunk is it?
I get a nice size chunk and just sear it on my charcoal chimney starter.
I get a nice size chunk and just sear it on my charcoal chimney starter.
Posted on 6/7/16 at 10:32 pm to CHEDBALLZ
Season with lemon juice, salt, and pepper
Sear in a very hot cast iron skillet
I like a little sriracha on top. Sometimes soy sauce on the side
Sear in a very hot cast iron skillet
I like a little sriracha on top. Sometimes soy sauce on the side
Posted on 6/7/16 at 11:46 pm to SW2SCLA
Get tuna to room temperature
Make siracha mayo
Use McCormicks Montreal Steak seasoning. Apply liberally with some olive oil.
Sear for like seven seconds each side.
Slice against the grain and drizzle the siracha mayo.
Have a side dish of soy for dipping.
Enjoy
Make siracha mayo
Use McCormicks Montreal Steak seasoning. Apply liberally with some olive oil.
Sear for like seven seconds each side.
Slice against the grain and drizzle the siracha mayo.
Have a side dish of soy for dipping.
Enjoy
This post was edited on 6/7/16 at 11:48 pm
Posted on 6/7/16 at 11:49 pm to The Levee
I usually add a couple eggs, little mayo, mustard , relish and two pieces of bread
Posted on 6/8/16 at 7:34 am to whatiknowsofar
Little mayo, little mustard, dill pickles and onions
Fresh bunny bread
Fresh bunny bread
Posted on 6/8/16 at 9:06 am to whatiknowsofar
Out the can mixed with 1/2 an avocado.
Posted on 6/8/16 at 9:25 am to whatiknowsofar
Lightly brush with EVOO, kosher salt, black pepper.
Sear to liking
Serve with ponzu sauce for dipping
Ingredients
1/2 cup low-sodium soy sauce
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon water
1 tablespoon mirin (sweet rice wine)
1/8 teaspoon crushed red pepper
I like to add some fresh cilantro to the sauce too
Sear to liking
Serve with ponzu sauce for dipping
Ingredients
1/2 cup low-sodium soy sauce
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon water
1 tablespoon mirin (sweet rice wine)
1/8 teaspoon crushed red pepper
I like to add some fresh cilantro to the sauce too
This post was edited on 6/8/16 at 9:27 am
Posted on 6/8/16 at 9:30 am to CHEDBALLZ
quote:
sear it on my charcoal chimney starter.
this is a great technique which I use as well.
Take your cimney starter and flip it upside down so that the shallow end is upright. put it on your coal grate of your pit. fill the shallow end with coal and get them fully lit. place your cook grate on top of this, and you now have a super hot cooking surface.
place your seasoned fish on this and flip after seared.
As for seasoning, I like to use a Makoto ginger dressing. I marinate the tuna in this starting the night before. This stuff is legit.
Posted on 6/8/16 at 10:34 am to CHEDBALLZ
quote:
I get a nice size chunk and just sear it on my charcoal chimney starter.
+1. Salt the hell out of it maybe 10-20 mns before it goes on the grill, oil the heck out of my grill grates and on top of the chimney starter it goes. Sear until doneness; usually rare - medium rare on the inside. Love a good tuna steak.
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