![]() ![]() If you have a vent fan you will definitely want to have that onĪdd the oil to your skillet and bring the oil to smoking temperature. The oil will smoke when you sear your tuna, but it will only take 4 or 5 minutes of cooking time. Olive oil should not be used as it has a low smoking point. They have a smoke point around 410☏ and this is what I used. Peanut oil, avocado oil, or refined safflower oil are the best.Ĭanola oil and sesame oil are good also. You need to use a high smoke point oil for this. A heavy stainless steel skillet would work too. The secret to perfectly seared tuna is using a smoking hot cast iron skillet. Sprinkle the seasonings onto the raw tuna and press the seeds so they stick well. Rub the liquids on both sides and ends so the seasonings will stick.Ĭombine all these ingredients in a small bowl. Then drizzle on about a teaspoon of soy sauce and toasted sesame oil. Place your tuna on a plate and pat it dry with a paper towel. This will allow the tuna to warm up a bit so the rare center is not cold after searing. What I do first, is take the tuna out of the refrigerator about one hour prior to cooking. Getting your fresh tuna ready to sear is really easy. Lesser grades will look light pink and translucent and should be avoided. The best tuna will have a deep pink or red color. I’ve never had a problem with the tuna I have bought even though it wasn’t labeled sashimi or sushi-grade ahi tuna. Although we are not going to be eating raw tuna, it will be quickly seared and be rare in the middle. If not, ask if it is considered sushi grade. Most grocery stores will indicate that the tuna is sushi grade. It is usually processed on the boat and flash frozen to prevent parasites. Sushi grade or sashimi-grade tuna is fish that can be safely eaten raw. A piece of raw fish that is 12 to 14-ounces is the perfect size for 2 people. Thinner tuna steaks can easily be over-cooked and the flavorful tuna taste will not be there. Preferably 1 1/4 inches to 2 inches thick. Choose a tuna steak that is at least 1 inch thick or more. One additional thing to consider when buying your tuna. At that time, the tuna was priced at $29.95. The market had a piece of tuna that was the prettiest reddish/purple color. I can only remember seeing bluefin tuna for sale one time in Minnesota. Just one fish can be worth thousands of dollars. It is the tuna which in Japan they sell for $200.00 a pound. Our local fish market has this more premium tuna at $40.00 a pound.īluefin tuna is the most costly tuna there is. Here in the Midwest, you will find it priced around $13.00 To $20.00 dollars a pound.įish markets may have a better grade of tuna that is wild-caught and a deep red color. This is the common yellowfin tuna or bigeye tuna. There are different types of tuna and in most grocery stores you will find ahi tuna. This is the only tuna steak recipe you will ever need. This tuna steak only takes minutes to sear for perfectly done ahi tuna steaks. You can also serve it as is with no sauce or topping and it will be just as delicious.This seared tuna steak recipe is all you will need for perfectly seared sesame crusted tuna. It just depends on what what you prefer and what you have on hand. It adds a nice light heat much like the sriracha sauce.Īny of these sauces work great. This is a roasted poblano sauce that is creamy and does not add any heat to the recipe. This cilantro sauce is creamy and the perfect pair with the tuna. Cilantro and blackened seasoning are delicious together. This sauce is a creamy garlicky sauce made with. This sauce will add a little more heat to the blackened tuna but it is really delicious and creamy. If you prefer a sauce instead of the coleslaw, here are some suggestions for sauce that goes well with blackened tuna. This blackened tuna recipe uses a creamy coleslaw in place of a sauce with the tuna. ![]()
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