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I've got two Ahi Tuna steaks... need a recipe....

Kerouactivist

Kerouactivist

Diamond Member
I've got two really nice looking 6oz Ahi Tuna steaks...

No I just need to know the best way to prepare them....

Any ideas...
 
Thin slices with some sushi style rice. Maybe a little wasabi & soy sauce on the side.
Or if you were going to cook them, just get a little fennel and kosher salt and sear each side, but still very rare....rare is key with tuna.
 
get a pot with a big heavy encapsulated aluminum core in the base.

turn to burner to high

lightly coat the tuna with a little sesame oil on both sides

put the tuna on for 30 seconds

flip, let cook another 30 seconds

take tuna out of pan

slice, top with wasabi-sesame vinagrette with a touch of soy sauce and some sliced green onion
 
Originally posted by: ElFenix
get a pot with a big heavy encapsulated aluminum core in the base.

turn to burner to high

lightly coat the tuna with a little sesame oil on both sides

put the tuna on for 30 seconds

flip, let cook another 30 seconds

take tuna out of pan

slice, top with wasabi-sesame vinagrette with a touch of soy sauce and some sliced green onion
Click to expand...


FTW
 
Originally posted by: sheik124
Chopped up and in a sub
Click to expand...

I'd say some onion, mayonnaise, and yeah, chopped up after cooked really well. Im not a fan of raw fish, even if its just slightly raw. Meat should be cooked. I also dont like Wasabi or any of that stuff..

 
best tuna i have ever had was a cut that was 2inch by 2inch by 2inch cube. the guy put it on a choarcoal chiminy that had a great fire going in it. 30 seconds each side. it was still nice and pink in the middle and very good.
 
Originally posted by: D1gger
Originally posted by: ElFenix
get a pot with a big heavy encapsulated aluminum core in the base.

turn to burner to high

lightly coat the tuna with a little sesame oil on both sides

put the tuna on for 30 seconds

flip, let cook another 30 seconds

take tuna out of pan

slice, top with wasabi-sesame vinagrette with a touch of soy sauce and some sliced green onion
Click to expand...


FTW
Click to expand...
god i am making myself hungry

 
It'll still be raw in some parts if it's only cooked for a minute.

Nasty.

Make sure you cook it through. You're not an animal.
 
Originally posted by: state 08
It'll still be raw in some parts if it's only cooked for a minute.

Nasty.

Make sure you cook it through. You're not an animal.
Click to expand...

it gets tough if cooked through. you might as well just buy canned starkist tuna at that point.
 
grill it. Olive oil, salt and pepper only. Maybe a small dash of leman pepper. Not sure on time, but you want it rare in the center. Yummm.. Enjoy.
 
Originally posted by: ElFenix
get a pot with a big heavy encapsulated aluminum core in the base.

turn to burner to high

lightly coat the tuna with a little sesame oil on both sides

put the tuna on for 30 seconds

flip, let cook another 30 seconds

take tuna out of pan

slice, top with wasabi-sesame vinagrette with a touch of soy sauce and some sliced green onion
Click to expand...


Well I followed the above except for the vinagrette ( I did put a little wasabi on it)....

Also, I cooked it for awhile longer.... (afraid because it was frozen).... It was still had a pretty big streak of rare meat in the middle... I hope I don't die 🙂
 
I just made some yellowfin steaks last night and thought I'd share my recipe (and bump this old thread 😉). Regarding frozen tuna -- it is fine, we usually come back with 30+lbs of meat from a tuna trip, no way you're going to eat all of that before it goes bad! Of course if you're making sashimi/sushi, the fresher the better (nothing like slicing a chunk off a still-living fish on a tuna trip). The secret is to keep the loins as whole as possible when cleaning caught fish, or ask your fishmonger for a whole loin (including skin), then rinse them thoroughly, vacuum seal, and freeze quickly (deep freeze comes in handy!). Then, when you defrost, remove the skin, any bloodlines, and a little of the outer flesh, slice into steaks or medallions, and rinse again. Guarantees fresh flavor from frozen tuna. Plus, I slightly sear some of the removed flesh/skin/bloodlines for our cats, keeps em happy! 🙂

Anyways, here's my recipe for anyone who's interested:

Marinade:
Enough light soy sauce and water in a 50/50 mix to cover 6oz steaks halfway in a glass dish
1/2 tsp sesame oil
4 cloves crushed garlic
2" cube of ginger, grated
1 tbsp sugar
1 tsp roughly ground red pepper flake

Marinate fish in fridge for 2-4 hours, flipping once at halfway point.
Remove fish from marinade, pat dry with paper towels and remove any ginger or garlic bits.

Spread sesame seeds on a plate, coat both sides of steaks with seeds.

Heat 1/4" olive oil in a heavy skillet on high heat (get it to smoke a little then turn down till it stops). Sear steaks for 45 secs a side, or until seeds are golden. Flip and repeat on other side.

A good side is sauteed baby spinach with cracked pepper and lemon and some brown rice. 🙂
 
Originally posted by: state 08
It'll still be raw in some parts if it's only cooked for a minute.

Nasty.

Make sure you cook it through. You're not an animal.
Click to expand...

last i checked, humans are animals. 😕

slice it thin and serve as sashimi

or sear on both sides and serve raw in the middle with some sort of sauce

or just eat it raw as is. just grab it with your hands and tear chunks out of it with your mouth :thumbsup:
 
Originally posted by: state 08
It'll still be raw in some parts if it's only cooked for a minute.

Nasty.

Make sure you cook it through. You're not an animal.
Click to expand...

i think we can all agree the 4-star chefs are about as far away from "animal" as you can get... and you won't find a single one willing to cook a tuna steak well done. get over your fear of rare meat.
 
Here's how you do it the right way:

Rub a little olive oil on the steaks. Heavily (and I mean heavily) coat them with fresh cracked pepper and some salt. Make sure you pat it in a little bit. Take a seasoned cast iron pan, turn the heat up high, letting the pan get hot. Drop the steaks in for 15 seconds, flip and let the second side cook for 15 seconds, then quickly sear the edge by flipping it on its edge and rolling it. The middle should still be raw with a thin cooked layer on the outside. When I say 15 seconds I mean actually count to 15 and no longer.

An excellent pairing with this is to take a second cast iron pan, put a little olive oil and a good amount of butter in the pan. Let it heat up and melt the butter, then coat the bottom of the pan with salt and pepper. Throw in some asparagus sticks and shake the pan back and forth, coating the asparagus. Don't cook them for too long either, if they're limp, they're overcooked.

Pair with a pinot-noir or perhaps a grenache-syrah.
 
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