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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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File: 775 KB, 797x508, tuna.png [View same] [iqdb] [saucenao] [google]
4423129 No.4423129 [Reply] [Original]

Any tips on searing some tuna? I've wanted to try this out for a while.

>> No.4423137

Heat your pan on max with a splash of oil and put your tuna in there for a few seconds on each side.

>> No.4423140

>>4423137
This and let it come to room temperature first.

>> No.4423144

>>4423137
does the type of oil matter? I'm guessing not olive oil but I'm also an idiot.

>> No.4423150

>>4423144
At a high temperature I don't think it matters. Pick something with a neutral taste.

>> No.4423151

>>4423144
It depends on how high a heat you use. You can use olive oil to sear, certainly, but don't use it on too high a heat. If you intend to use higher heats, pretty much any other common oil is fine, such as canola, sunflower, vegetable or peanut oil.

>> No.4423152

Use tuna fat.

>> No.4423171

just make sure it isnt albacore.
yellowfin is what you want. ask for ahi maybe.

>> No.4423260

>>4423144
I'd use peanut or sunflower oil. High smokepoint, and sunflower oil has like no taste. Peanut oil has a slight taste, but it adds to the tuna.

>> No.4423497

>>4423260
Is this the kind of dish that needs spices or would it be fine on it's own? I was thinking ahi like >>4423151 suggested, but that's mostly because it's the only kind of seared tuna I've ever had.

>> No.4423506

>>4423497
There will be some people that will say that it shouldn't be seasoned because 'it masks the taste of the tuna', but personally, I'd season it. I'd give it maybe a agave nectar, pepper, sea salt, chilli and lime and give it a nice crust. After cutting it, I'd rub in some lime juice in a sort of homage to ceviche

>> No.4423532

>>4423497
I marinaded tuna in soy sauce, sesame oil and ginger for half an hour, then sprinkled with sesame seeds before cooking for the /ck/ challenge. It was pretty good. I think tuna tastes a bit bland on its own though, so it depends on what flavours you want.

>> No.4423537
File: 46 KB, 960x637, 487646_599295273433701_35711732_n.jpg [View same] [iqdb] [saucenao] [google]
4423537

>>4423532

>> No.4423540

>>4423537
That little teacup is adorable

>> No.4423550

>>4423540
It is! I rarely get a chance to use it though.

>> No.4423577

>>4423537
is that a lobster/scallop amoureuse on the top

>> No.4423600
File: 1.40 MB, 1920x2560, 2013-02-08 13.51.41.jpg [View same] [iqdb] [saucenao] [google]
4423600

>>4423577
Scallop and its roe snuggled on a bed of vermicelli noodles.

>> No.4423680

>>4423537
whut is in that teacup

>> No.4423691
File: 40 KB, 960x637, 487646_599295276767034_1762386225_n.jpg [View same] [iqdb] [saucenao] [google]
4423691

>>4423680
A chestnut candied in vanilla syrup. You can see it better in this picture.

>> No.4423711

>>4423600
lol scalloped scallops very punny
or is this a thing

>> No.4423732

>>4423711
it is now

>> No.4423733

>>4423711
It's a chefy thing. Chefs always serve scallops in the shell, usually on a little mound of salt.

>> No.4423752

>>4423691
Those legumes just look a tad sad.>>4423691

>> No.4423758

>>4423752
It's okay, they're in a better place now.

>> No.4423948

>>4423140
>This and let it come to room temperature first.
So would it be better to let it come to room temp first, then sear it and it's ready for consumption or to sear it directly and let come to room temp?

>> No.4423965

>>4423948
The former. You want to let it come to room temperature so the inside won't be cold when you bite into it, as a light sear won't be enough to warm it up completely.

>> No.4423972

>>4423948
You never want to cook anything from cold unless stated otherwise. Let it warm up a bit in a citrus marinade or something to soften it and make it cook better.

>> No.4426493

>>4423965
>>4423972
Thanks guys.
Not OP, but I marinaded it a bit of soy sauce before sauteing it for a few seconds and then made a sauce using soy sauce, sake, mirin and some sugar based on a recipe I found on a jp blog, and it was fantastic.