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re: Tuna SteakPosted by TigerFan4040 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.
re: Tuna SteakPosted by Trout Bandit 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.
Zappas Stache
Los Angeles Dodgers Fan
Utility Muffin Research Kitchen
Member since Apr 2009
38526 posts
Los Angeles Dodgers Fan
Utility Muffin Research Kitchen
Member since Apr 2009
38526 posts
re: Tuna SteakPosted by Zappas Stache 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....
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.
re: Tuna SteakPosted by MeridianDog 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 at 4:23 pm
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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.
re: Tuna SteakPosted by iAmBatman 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.
re: Tuna SteakPosted by mmmmmbeeer 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.
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!!!!!
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.
re: Tuna SteakPosted by mmmmmbeeer 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?
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