How to cook tuna steaks ?

[dantheman]

My son is bringing me some fresh tuna steaks from their fishing trip this weekend . I've never cooked tuna . How should I go about this ?

 

[Russo]

salt, pepper, lemon.. 3 mins on each side for something thats 3/4-1 inch thick

 

[Cat]

I'd say two minutes on each side. But I like mine super rare. You want a very pink center. Spec sears his just until the first quarter inch turns opaque. The only tuna I've had grilled that I liked was quick seared and served.

Well done tuna tastes like cat food. Marinate in a soy sauce based liquid, roll in sesame seeds, and grill. Slice thin, serve with a seaweed salad and more marinade for a dipping sauce.

 

[Gus McCrae]

Rare tuna is a treat.

 

[Gus McCrae]

If it's cold (the tuna has been refrigerated), you probably want to set the tuna on the counter for a half hour before cooking. Quick searing on high heat on each side should be good. You want a very pink center as described above.

 

[SpeedRacer]

Another vote for raw or VERY lightly seared. Raw tuna is delicious, fully cooked tuna generally ends up tasting just like the canned stuff.

 

[dtd80]

I also agree. Quick sear on the surface is all that is needed. If you cannot eat that rare, finish off in the oven so you don't overcook it. But to me, anything past rare is overcooked with tuna.

 

[erazir]

I baste them in a combination of soy, sesame seed oil, a pinch of fish sauce, and ginger. I then coat them in sesame seeds and a lil pepper to give it almost a crust. I prefer to cook it on a hot skillet with just A lil oil. You drop it on there for just a few minutes on each side. You want it rare. After it cooks, cut it with the grain of the meat and let it cool. I usually serve it over baby spinach with a wasabi or ginger vinaigrette.

 

[El Rubio]

Rare, raw, whatever. Cook it just like you would a steak. I usually marinate for a short time in olive oil, white wine, lemon joice. sprinklle with salt, pepper, and very small amount of garlic powder, then grill.

 

[SpeedRacer]

I baste them in a combination of soy, sesame seed oil, a pinch of fish sauce, and ginger. I then coat them in sesame seeds and a lil pepper to give it almost a crust. I prefer to cook it on a hit skillet with just A lil oil. You drop it on their for just a few minutes on each side. You want it rare. After it cooks, cut it with the grain of the meat and let it cool. I usually serve it over baby spinach with a wasabi or ginger vinaigrette.

I've never tried it at home, but this is one of my favorite dishes to order at restaurants.

 

[erazir]

It's easy to cook, inexpensive and healthy. If you ever want to get points with SWMBO or impress the girlfriend, this is a good dish....

 

[Emperor]

Top it off with a bearnaise sauce. You won't be sorry you did.

Don't know how to make one from scratch? Use the dry mix packets, they will do the trick!

Want a real treat? If the tuna is very good quality (tabasco top red in color); cut small slivers and immerse into a good quality soy sauce and eat raw.

 

[blackboltss]

Put some salt, pepper, lemon, in some melteted butter brush on, throw it on the grill for about 1:30 - 2 min per side and call it a day. Keep brushing butter/lemon mixture while its on the grill. Dont over cook it! Rare/mid rare is the way to go

 

[bryan54]

Season with Zataran's Cajun mix and garlic powder. Put some olive oil in a black iron skillet until it starts to smoke. Cook abouty 2 minutes on each side.

 

[dantheman]

He just dropped off the fish . He showed me some pics of the trip . They slaughtered them . Weather and seas were perfect .
They also speared some Amberjack too .

 

[troy_mclure]

high heat for a good sear, i like a bit of char on the outside to complement the rare inside.

 

[leVieux]

If it's cold (the tuna has been refrigerated), you probably want to set the tuna on the counter for a half hour before cooking. Quick searing on high heat on each side should be good. You want a very pink center as described above.

THIS is the correct answer, IMHO ! When I kept an offshore boat, we caught lots of blackfin and an occasional larger species.
You want to sear both sides on a hot grill ONLY. Don't attempt to cook through-and-through or to time like a steak. Most tuna steaks will be about 1-1/2", anyway. Go ahead and sear them pretty well, though. It is perfectly OK to eat it raw, if you prefer.
leVieux

 

[Hitman]

Look for a Tuna Dipping sauce online.

How thorough you cook it will change the taste.
Rare, Medium, Well Done will drastically make a difference in taste.

Next time I thaw some out I plan on cooking it Rare/Med. Rare and make a dipping sauce. I hear this is the absolute best way to eat it.

Here's how I did mine first,
http://www.bayoushooter.com/forums/...rilled-caught-out-of-Venice-LA&highlight=tuna

 

[BOSS351]

Man, Amberjack too??? That is also a great fish for the grill. You are DAMN lucky to have a friend like that!!!! Both are awesome and I guarantee that after you cook these babies, you will prefer that over steak! HmmmmHmmmmGooooood!!!

 

[Mac204]

I like it seared. Then def find a good dip!