- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Yellowfin Tuna Steaks - Best Recipe?
Posted on 2/7/14 at 2:06 pm
Posted on 2/7/14 at 2:06 pm
I'm looking to make some seared tuna tonight as I have a couple steaks, but I've never tried it before. What are the FB's thoughts on best practice here, obviously I don't want to over season and drown out the natural flavor, but I don't know what to do other than some cracked pepper. TIA.
11
Posted on 2/7/14 at 2:16 pm to MasterBetty
i usually do a little lime juice, cayenne or other spicy element, and soy sauce. Depending on the thickness, I let it sit for NO MORE than 45 minutes for a really thick peice, turning over halfway. Get your grill as hot as it can go and sear for a minute a side. voila!
Posted on 2/7/14 at 2:18 pm to MasterBetty
Shave some off and top with Yuzu and a slice of jalapeno.
Posted on 2/7/14 at 2:20 pm to MasterBetty
I don't have time to go searching for you, but by far the bset method is the one from Alton Brown's Good Eats episode "Tuna: The Other Red Meat".
Find it, and you'll never do Tuna another way again.
Find it, and you'll never do Tuna another way again.
Posted on 2/7/14 at 2:26 pm to MasterBetty
I enjoy a standard fish seasoning/blackening mix lightly on it. Get the pan got and quickly sear top, bottom, and sides and serve. Simple and delicious. Asian flare can work as well but the little bit of spice in the seasoning goes a long way.
Posted on 2/7/14 at 2:35 pm to lilwineman
Salt and pepper and maybe a bit of lime. Quick sear, less than a minute on each side. Thats it.
Posted on 2/7/14 at 2:41 pm to MasterBetty
Salt pepper and a little oil.
Or sashimi
Hard to beat fresh yf (just don't overcook)
Or sashimi
Hard to beat fresh yf (just don't overcook)
Posted on 2/7/14 at 2:45 pm to MasterBetty
I posted these on the outdoor board the other night, but here's how I do mine. The wife likes hers raw with soy sauce, and I like mine blackened with wasabi mustard
Posted on 2/7/14 at 2:45 pm to REB BEER
Posted on 2/7/14 at 2:56 pm to MasterBetty
Keep it simple. You can do just salt and pepper and serve with a light sauce drizzled over. If I decide to marinate I use soy, sesame oil, and sriracha. Sear in a cast iron skillet, 30 seconds per side is plenty. I like to use sesame oil, the nutty flavor complements tuna well.
I like to make a sweet and spicy sauce of soy, honey, sriracha, rice wine vinegar, and a tablespoon of orange marmalade. Drizzle over the seared tuna steaks. The wasabi mustard mentioned earlier works well too.
I like to make a sweet and spicy sauce of soy, honey, sriracha, rice wine vinegar, and a tablespoon of orange marmalade. Drizzle over the seared tuna steaks. The wasabi mustard mentioned earlier works well too.
Posted on 2/7/14 at 4:27 pm to Woody
Thanks all! 
Posted on 2/7/14 at 4:31 pm to MasterBetty
I like a little butter and a few capers. spoon over the top of a lightly seared steak with just a touch of black pepper before searing.
I like the pan hot with just a touch of oil and the sear for a very few seconds on both sides so that the center of the fillet is nice and pink Maybe cool in the center.
I like the pan hot with just a touch of oil and the sear for a very few seconds on both sides so that the center of the fillet is nice and pink Maybe cool in the center.
Posted on 2/7/14 at 4:33 pm to MasterBetty
One time, I let them sit two days in a ziploc bag full of Cava.
About fourty five seconds to fifty five seconds on each side, on a VERY hot and high flame grill.
´Twas very good.
Today, I´ve got some swordfish in balsámico and pimentón on one side, soy sauce, lime and wasabi, on the other. After six hours, will flip and flop (flavors will mix), and grill (in spite of the cold outside, heh).
About fourty five seconds to fifty five seconds on each side, on a VERY hot and high flame grill.
´Twas very good.
Today, I´ve got some swordfish in balsámico and pimentón on one side, soy sauce, lime and wasabi, on the other. After six hours, will flip and flop (flavors will mix), and grill (in spite of the cold outside, heh).
Posted on 2/7/14 at 6:04 pm to MasterBetty
Just did some more for my wife and it came out amazing. I did nothing to the tuna, just put it in the same black iron skillet I had blackened the tuna in last night. The butter still had some blackening seasoning in it. I seared for maybe 30 seconds each side. Looks like someone is getting lucky tonight. 
Posted on 2/7/14 at 6:22 pm to MasterBetty
KISS it. Butter in a cast iron skillet, Tonys or other similar seasoning mixture on it, one minute at most per side
Posted on 2/7/14 at 6:26 pm to MasterBetty
1/2 Cup Soy
1/2 Bourbon
2-3 Fresh lime juice
Dash of ground ginger
Marinate for a few hours
I use cast iron and a propane burner, sear for a minute a side. Reduce the marinade and use it as a sauce.
1/2 Bourbon
2-3 Fresh lime juice
Dash of ground ginger
Marinate for a few hours
I use cast iron and a propane burner, sear for a minute a side. Reduce the marinade and use it as a sauce.
This post was edited on 2/7/14 at 6:27 pm
Posted on 2/7/14 at 6:30 pm to weaveballs1
quote:
weaveballs1
Sounds pretty damned good.
Posted on 2/7/14 at 6:34 pm to Dandy Lion
That's sounds ok, but I personally don't like to marinade my tuna. I like to put a little something on the outside of it and then sear/blacken it. That way I can enjoy the taste of the tuna without a bunch of stuff soaking into it.
Posted on 2/7/14 at 6:46 pm to REB BEER
quote:
That's sounds ok, but I personally don't like to marinade my tuna. I like to put a little something on the outside of it and then sear/blacken it. That way I can enjoy the taste of the tuna without a bunch of stuff soaking into it.
If fresh, I agree. What I´m doing pertains to previously frozen steaks.
Posted on 2/7/14 at 6:51 pm to REB BEER
You can also use a light coating of sesame oil and Chinese Five Spice powder as a rub if you don't feel like doing a marinade. I've had success with both.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News