Searing tuna8/3/2023 ![]() ![]() Canola oil is very good along with peanut, sunflower, and safflower oils. It is best to use refined oil which has a higher smoke point. To sear means to quickly burn the surface using high heat. If it smells fishy it has gone bad and should not be eaten. Generally, any tuna that has been flash frozen is safe to eat. Sushi grade or sashimi grade tuna is safe to eat raw. ![]() The best part about ahi tuna is that you will have a healthy dinner with low carbs and lots of protein. This delicious ahi tuna recipe will leave you with tender, flavorful, perfectly seared tuna. And you may like a drizzle of fresh lemon juice or lime juice. Oven browned broccoli, cauliflower, green beans, or asparagus.Īnd don’t forget a tasty dipping sauce like wasabi or horseradish sauce. Stir-fried vegetables with teriyaki sauce. My recipe for Pan Braised Baby Potatoes would be excellent. Simple white rice with green onions and a bit of soy sauce and sesame oil are delicious with it.Ī salad of greens with an Asian flavored vinaigrette would be nice. I used a filet knife which I rarely use, but keep it honed and as sharp as possible.Īsian-inspired side dishes are perfect with the tuna. If your knife can slice a piece of paper you should be good to go. To slice the tuna, you need a sharp knife to avoid tearing the meat. Keep the foil on for 3 to 5 minutes and the interior of the tuna will keep warming. Place the finished tuna steak on a plate or cutting board and tent it with foil. ![]() The whole cooking process will only take 4 to 5 minutes. Sear for about 30 seconds and keep turning to sear all the edges. Use tongs to hold the tuna to sear the edges. Use a metal spatula and tongs to turn the steak to the other side and sear for 50 to 60 seconds. It will help if you have a laser thermometer to see how hot the skillet is getting.Ĭarefully place the tuna into the pan and sear the first side for 50 to 60 seconds. 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. 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. 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. This seared tuna steak recipe is all you will need for perfectly seared sesame crusted tuna. ![]()
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