- 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
Tuna Steak
Posted on 11/13/18 at 3:19 pm
Posted on 11/13/18 at 3:19 pm
How do y’all cook Tuna Steak...thanks
12
Posted on 11/13/18 at 3:28 pm to Tigahhs97
Dust it with garlic powder and white pepper. Flash sear it on the grill (keeping it rare).
Mix together ponzu, honey, green onion and lemon zest.
Slice it and drizzle the sauce over. Heaven.
Mix together ponzu, honey, green onion and lemon zest.
Slice it and drizzle the sauce over. Heaven.
Posted on 11/13/18 at 3:34 pm to Tigahhs97
Season with lemon pepper then pan sear on high for 45-60 seconds a side in clarified butter.
Posted on 11/13/18 at 3:40 pm to Tigahhs97
Marinate in lime and soy for an hour. Use a fork to poke holes in the top before marinating. Seer for about 1 minute each side in a cast iron skillet on high heat. Slice like this....
Posted on 11/13/18 at 3:45 pm to Tigahhs97
A little olive oil, garlic salt and coarse ground pepper. Sear each side on a grill.
Simple but incredible.
Simple but incredible.
Posted on 11/13/18 at 3:47 pm to Tigahhs97
Sous Vide at 120 degrees for 72 hours.
Posted on 11/13/18 at 3:48 pm to Tigahhs97
Olive oil, fresh chopped garlic, lime juice, chopped cilatro, sea salt and cracked pepper. Flash seared on high heat grill, 500-600 degrees.
Posted on 11/13/18 at 3:54 pm to Tigahhs97
Barely.
Posted on 11/13/18 at 4:14 pm to Tigahhs97
Like others have said, lightly seasoned and just seared on the outside but rare to medium rare on the inside. Cook it too long and it gets dry and looks just like tuna in a can,,,,,and that sucks to treat a fine piece of fish like that.
I'll sometimes use the same butter/garlic/lemon mixture to baste the tuna steak with much like I do with a redfish on the half shell. Either way, it's all good.
I'll sometimes use the same butter/garlic/lemon mixture to baste the tuna steak with much like I do with a redfish on the half shell. Either way, it's all good.
Posted on 11/13/18 at 4:22 pm to Tigahhs97
Season with salt and pepper and sear in butter/olive oil for maybe 30-45 seconds. The intent is to get the inside warm, but not hot. If you can do that and get a good sear on the outside you are good to go.
I am a big fan of lemon caper on my tuna.
This one looks pretty good to me.
I am a big fan of lemon caper on my tuna.
This one looks pretty good to me.
This post was edited on 11/13/18 at 4:23 pm
Posted on 11/13/18 at 4:44 pm to Tigahhs97
Saw Alton Brown put his grill grate right on top of the charcoal chimney and cook them on that. Tried it a couple of times, works pretty good to get that high heat sear.
If you don't want to waste all that charcoal on such a quick cook a really hot cast iron does a great job too. Sear, slice, drizzle a little sauce on top...hard to beat.
If you don't want to waste all that charcoal on such a quick cook a really hot cast iron does a great job too. Sear, slice, drizzle a little sauce on top...hard to beat.
Posted on 11/13/18 at 7:08 pm to vistajay
Agree. Good on the stove like that too. With a squeeze of lemon. Yum!
Posted on 11/13/18 at 7:09 pm to AlwysATgr
Agree. Good like that on the stove too. With a squeeze of lemon. Yum!
Posted on 11/13/18 at 7:12 pm to MeridianDog
Looks good but I prefer mine a little more rare.
Good call on the lemon caper sauce though.
Good call on the lemon caper sauce though.
Posted on 11/13/18 at 7:43 pm to MeridianDog
That's overcooked
Posted on 11/13/18 at 7:53 pm to MeridianDog
quote:
MeridianDog
Not picking on you, MD, but your picture is a good example of how albumin can rear its head (even moreso when someone doesn't get a nice sear like you have in your first pic). If you don't like the white goop coming out of your fish when you cook it, go for about a 15-20 brine prior to cooking...this stops the albumin from oozing out.
After the quick brine, I like to coat my tuna is a mix of black and white sesame seeds, quick super high heat sear in cast iron, slice and serve. I always associate tuna with sushi so I like to use a wasabi aioli as a sauce.
Posted on 11/13/18 at 8:17 pm to LSUlefty
quote:
That's overcooked
That is not over cooked if that is the way he likes it.
Salt and pepper seared. Put a little Kens Asian sesame with added soy and sesame seeds on top. Enjoyable.
This post was edited on 11/13/18 at 8:20 pm
Posted on 11/14/18 at 1:07 am to Tigahhs97
First Step:
Second Step:
Ginger, Soy Sauce, Orange Juice and Garlic. Soak for only 5 mins on each side.
Third Step: Hot arse Griddle...
Fourth Step: Plate it.....
Sorry for the large pics!!!!!
Last Step: Put it in your face hole!!!!!
Second Step:
Ginger, Soy Sauce, Orange Juice and Garlic. Soak for only 5 mins on each side.
Third Step: Hot arse Griddle...
Fourth Step: Plate it.....
Sorry for the large pics!!!!!
Last Step: Put it in your face hole!!!!!
Posted on 11/14/18 at 9:55 am to BlastOff
quote:
Saw Alton Brown put his grill grate right on top of the charcoal chimney and cook them on that. Tried it a couple of times, works pretty good to get that high heat sear.
This is what we do and Alton is why...but he has a recipe w/a marinade and everything. I just salt and pepper and sear on each side for a couple of minutes. you'll get the best sear you've ever gotten on a piece of fish that way, just make sure your tuna is patted dry and your grill grates are oiled well so the tuna doesn't stick.
Posted on 11/14/18 at 10:42 am to NEMizzou
quote:
This is what we do and Alton is why...but he has a recipe w/a marinade and everything. I just salt and pepper and sear on each side for a couple of minutes. you'll get the best sear you've ever gotten on a piece of fish that way, just make sure your tuna is patted dry and your grill grates are oiled well so the tuna doesn't stick.
You mean you don't slather it in mayo to get a better sear?
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News