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Started By
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re: Tips for Cooking Tuna Steaks
Posted on 8/13/20 at 5:51 pm to tigerdup07
Posted on 8/13/20 at 5:51 pm to tigerdup07
2 days? An hour or so is adequate
0
Posted on 8/13/20 at 6:00 pm to KamaCausey_LSU
I like medium rare pink. Never done it at home myself though
Posted on 8/14/20 at 2:31 am to Boo Krewe
Marinate is OJ, soy sauce and minced garlic for 15 mins. Super hot griddle with olive oil and one minute on each side.
Posted on 8/14/20 at 11:04 am to KamaCausey_LSU
IMO, it looks like your pan is not getting hot enough before you put them on. Best to cook outside if possible there will be a lot of smoke, but if you get a really good sear on it with just salt and pepper it will be one of the best things you ever ate.
Just to be clear I am not saying burn the outside of the fish; If you get the cast iron super hot and put some high temp oil at the bottom and sear it right, you should get a dark brown sear. (In a cast iron it will be covering the whole surface.) You should be able to rub a fork on it and hear it.
Make sure to completely dry the fish before dropping in pan, water on the surface will hold you back from a good sear.
Just to be clear I am not saying burn the outside of the fish; If you get the cast iron super hot and put some high temp oil at the bottom and sear it right, you should get a dark brown sear. (In a cast iron it will be covering the whole surface.) You should be able to rub a fork on it and hear it.
Make sure to completely dry the fish before dropping in pan, water on the surface will hold you back from a good sear.
This post was edited on 8/14/20 at 11:07 am
Posted on 8/14/20 at 5:04 pm to glassman
Using lighter chimney.
I missed yours before I posted mine. Sorry for the duplicate method.
I think I saw Alton Brown do one this way a long time ago. It actually works very well. You might leave your tuna on too long, but if you flip it and pull it off quickly, it works every time.
My favorite is to find a square cut piece maybe 2 inches tall, by 2 inches wide and 6-8 inches long. Makes a beautiful presentation.
I missed yours before I posted mine. Sorry for the duplicate method.
I think I saw Alton Brown do one this way a long time ago. It actually works very well. You might leave your tuna on too long, but if you flip it and pull it off quickly, it works every time.
My favorite is to find a square cut piece maybe 2 inches tall, by 2 inches wide and 6-8 inches long. Makes a beautiful presentation.
Posted on 8/14/20 at 7:58 pm to glassman
quote:
glassman
quote:
I'm a man and I sell fiberglass products and related materials.
So you don't manufacture methamphetamines?
Posted on 8/15/20 at 3:24 pm to Coater
Garlic, salt, pepper, lime juice, cilantro. Serve with pico and Guac- perfect!
Posted on 8/15/20 at 6:01 pm to Sun God
quote:
Rub with togarashi, sear for a minute per side on the hottest surface you can conjure
Yessir. Dip each bite in ponzu/togarashi too.
quote:
Make sure to completely dry the fish before dropping in pan, water on the surface will hold you back from a good sear.
This. I like to put my fish/steaks/etc into the fridge on a plate uncovered so it dries out completely.
This post was edited on 8/15/20 at 6:24 pm
Posted on 8/15/20 at 10:22 pm to KamaCausey_LSU
Inspired a tuna appetizer.
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