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Wed Mar 20, 2019, 08:19 AM

Tuna Steaks

At the risk of, as in other forums when I ask for a recommendation and get sarcastically told how ďthe googleĒ works... lol ... I wanted to ask if anyone has a recipe rec for Tuna Steaks.

- we eat too much beef (Kansas loves cow), and Iím just learning how to fix non-shellfish seafood.

- Iíve literally never had tuna that didnít come in a can. And I hate the stuff in the can.

So, any good place to start? We have a rice pilaf with garlic and spinach, a salad with homemade honey mustard dressing and steamed asparagus with Parmesan on the menu plan for tonight with it, if that helps.

Thanks in advance. Iím looking at these things in my fridge and some recipes on Pinterest and Iím at a loss.

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Arrow 11 replies Author Time Post
Reply Tuna Steaks (Original post)
Blue_playwright Mar 2019 OP
getagrip_already Mar 2019 #1
Ohiogal Mar 2019 #2
NoMoreRepugs Mar 2019 #3
JayhawkSD Mar 2019 #4
The Polack MSgt Mar 2019 #5
spinbaby Mar 2019 #8
BillyBobBrilliant Mar 2019 #6
IronLionZion Mar 2019 #7
irisblue Mar 2019 #9
flamin lib Mar 2019 #10
Blue_playwright Mar 2019 #11

Response to Blue_playwright (Original post)

Wed Mar 20, 2019, 08:31 AM

1. there are many ways to prepare it....

But I prefer a simple sear, with the center remaining pink. Simple seasoning to taste, butter or oil the pan, and sear at high temps. You can use a cajun blackening seasoning as well.

It is firm enough to grill, but I prefer a pan.

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Response to Blue_playwright (Original post)

Wed Mar 20, 2019, 08:34 AM

2. Not really a recipe....

But I do tuna steaks occasionally and I recommend that you leave them pink in the middle, like a medium-rare steak. If you cook them well done, theyíll be tough. In the broiler, they only take a couple minutes per side to get to this stage. I marinate mine in Italian salad dressing when I get time. And they are delicious cooked on the grill. Itís not the same thing as in the can at all. Good luck!

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Response to Blue_playwright (Original post)

Wed Mar 20, 2019, 08:50 AM

3. Cast iron skillet on the grill. Time will depend on thickness.

Melt some butter, garlic salt, Old bays, lemon juice,a splash of white wine for marinade or a sauce.... your choice.

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Response to Blue_playwright (Original post)

Wed Mar 20, 2019, 09:21 AM

4. I used to be pretty good at grilling shark.

 

Which would grill similar to tuna, but then somehow I lost my touch.

The window between when the fish is underdone and when it is overdone is short, a small fraction of one second. If the phone rings during that window and you look at the phone while deciding not to answer it, your fucking fish is overcooked.

I am a really good cook. My wife goes nuts over my Creole dishes and some of my Cajun ones. I make some really good dishes with origins in Sonora, Mexico. My grill is fired up once or twice a week for all sorts of things.

Making a roux is really tricky. I know lots of people who cannot come within hand grenade distance of being able to make a roux. Mine are always perfect.

But do not ask me to cook a piece of fish. Pieces of fish are good for throwing at people, or for eating after someone else has cooked them.

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Response to Blue_playwright (Original post)

Wed Mar 20, 2019, 09:41 AM

5. Put it in the freezer until it just begins to get stiff

and then slice it thin, allow to thaw (but make sure it's still cold!) and eat with wasabi and good soy sauce.

That's how my wife and I usually have Tuna.

But I love a seared steak and to me the best way is super simple.

get a cast iron pan. Use neutral oil (Canola, peanut or the like) heated to shimmering, a cool thick tuna steak lightly salted and peppered.

slap that puppy into the hot oil and flip when ready...

I like to cook it to barely rare... no color in the center but RED. The surface cooked just a quarter inch or less.

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Response to The Polack MSgt (Reply #5)

Wed Mar 20, 2019, 11:34 AM

8. I love raw tuna

But you really have to make sure you have a good grade of tuna. Makes a big difference.

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Response to Blue_playwright (Original post)

Wed Mar 20, 2019, 09:42 AM

6. I like to marinate

briefly in a mixture of Olive Oil, Lime juice, Garlic, Ginger, chopped green onions, cilantro, and a splash of sesame oil. Roll them in sesame seeds and pan sear them (grill pan is great) to get some color on the outside. leave the inside pink. Slice in 1/2" strips and serve with cilantro, onion, soy sauce, and lime wedges. Steamed Edamame makes a great side.

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Response to Blue_playwright (Original post)

Wed Mar 20, 2019, 09:44 AM

7. If you like rare, tuna is great for that

as you can eat it raw if you get sushi grade, or almost raw if it's not sushi grade.

Marinade it in whatever flavors you like, soy sauce, chili, garlic, sesame oil, etc. Then just place it on the grill or in a cast iron skillet on the stove and watch it very carefully. It's quick and easy, just watch it change color on the sides. Flip it carefully only once. Use a metal fish turner or tongs. Acids like lemon/lime juice can also cook it a bit before you even put it on the heat if you're into that.

Go easy on the tuna as it has a lot of mercury.

And Youtube is better than Google for recipes if you want to see a pro chef show you how it's done.

The tuna cans they sell at your local grocery store are complete garbage. Good Italian tuna in olive oil is delightful and so easy to use in pasta or sandwiches without any need for mayo. If you're in Kansas, are you getting frozen tuna? Flash frozen tuna steaks are not too bad, just thaw it out well and dry it before cooking.

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Response to Blue_playwright (Original post)

Wed Mar 20, 2019, 11:50 AM

9. What kind of tuna are the steaks from? That will make a difference as well.

BBQ grilled on well oiled grates. 'Cuz you're going with strong flavors in the garlic & mustard, a mild marinade-olive oil, rosemary, S&P short time b/4 cooking, brush on as it gets grill marks too.


Let us know what you chose & how it works.

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Response to Blue_playwright (Original post)

Wed Mar 20, 2019, 07:54 PM

10. Basic rules of fish in the oven

Is 400f and 10 minutes per inch of thickness. If it's really thin like tilapia go 10 anyway. This is for cooked through and doing that to tuna is like ribeye well done . . . SHAME!

For white fish I like to make a medley of zucchini, onion and tomato cooked aldente and mound it over the cooked fish.

It's off topic but cooking fish is daunting for those who aren't accustomed to it.

Also fresh salmon with skin on seared skin side down and lightly cooked on the flesh side. Like tuna really fresh salmon is great just a little "undercooked" and is forgiving if you miss time and temp a bit either way.

There's more to fish than deep fat frying!



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Response to Blue_playwright (Original post)

Wed Mar 20, 2019, 09:25 PM

11. We all liked the tuna steaks! Thank you!

I went with the hot cast iron pan, some coconut oil, and used sea salt and cracked pepper with some garlic salt. The first one was a bit too done - you guys were right about the sweet spot for cooking it. The last two were perfect. Mom of course, me, ate the overdone one. lol.

Thank you thank you thank you!

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