Tuna Steaks

[Anonymous No.6984222]

How should I cook a couple tuna steaks? The ones I have are similar in size to the pic

[Anonymous No.6984226]

>>6984222
Heavy blackening seasoning. Pan sear so still rare. Serve with drawn butter.

[Anonymous No.6984231]

>>6984226
why does every tuna steak recipe i find have them cooked rare? are they really better rare? the only tuna I've ever had was out of a can so I am new to tuna steaks

[Anonymous No.6984259]

>>6984222
Just do a sashimi. Marinade in ponzu, siracha mayo, cilantro, oyster sauce and sweet and sour egg rol sauce.

[Anonymous No.6984277]

>>6984231
Medium-rare is what I'd go for. Serve it with a light salad.

[Anonymous No.6984300]

>>6984231
>are they really better rare?

Yes.

[Anonymous No.6984345]

>well done tuna steaks

[Anonymous No.6984370]

what about marinades?

[Anonymous No.6984374]

>>6984370
see >>6984259
just it eat raw honestly

[Anonymous No.6984384]

>>6984231
Tell me, how did you find this board?

[Anonymous No.6984390]

>>6984384
found it on 4chan's homepage

[Anonymous No.6984393]

Rare is a matter of preference.
I'll eat sashimi all day and night, but for some reason the textural transition from seared to raw tuna doesn't agree with my palate.
Raw or cooked...to me it's not the same feel or taste as steak.

[Anonymous No.6984403]

Sear 1 min each side then pour over mix of dark soy and apple balsamic and spoon it over to get a nice glaze. Serve with noodle salad with green chilli, cilantro, lime juice, fish sauce, and toasted sesame seeds.

[Anonymous No.6984418]

>>6984403
alright you win im doing this

[Anonymous No.6984439]

Boil for 30 minutes, serve with A1.

[Anonymous No.6984556]

>>6984403
The sesame seed is a great idea ive done it plenty of times. Marinade then cover in sesame seeds, sear each side.

[Anonymous No.6984571]

>>6984390
don't mention them, they are just bored and have been here for too long.

[Anonymous No.6984578]

>>6984390
>homepage

[Anonymous No.6984713]

how'd i do ck? i didn't have any sesame seeds or apple balsamic but I did have regular balsamic vinegar. I also substituted Worcestershire for soy sauce. served with a bean soup that was not pictured

[Anonymous No.6984722]

>>6984713

[Anonymous No.6984732]

>>6984722
what i do wrong?

[Anonymous No.6984762]

>>6984713
Looks berty gud to me, though I've only had seared tuna once so what do I know.

[Anonymous No.6984860]

>>6984732
Balsamic and soy sounds terrible together, but that's a matter of opinion I suppose. As far as cooking technique, I'd go for pan wasn't hot enough so it got cooked longer than it needed to be but slower. The inside should have stayed a bit darker, unless your piece of fish was this light to begin with. It if was, then you have eaten Albacore tuna, which isn't really known for being the kind of tuna you really eat unless it's for tuna salad.

[Anonymous No.6984891]

>>6984860
it was a frozen pack, pack didn't say what kind of tuna it was. and yeah the pan probably wasn't hot enough. all in all it was still pretty good. I bought 2 packs so I was using this pack for experimentation of sorts. Next time will be better. Also, I didn't use soy I used Worcestershire, which is kind of similar to be fair.

[Anonymous No.6984900]

>>6984860
This man is correct >>6984891
If it was this pink to begin with it was albacore. Should be red, not pink

[Anonymous No.6984904]

>>6984713
Looks about right to me. The sear looks nice and dark but the interior is still red. Perfect way to eat tuna imo. Ought to have some rice or potatoes on the side tho.

[Anonymous No.6984907]

>>6984891
I read that wrong then, "I also substituted Worcestershire for soy sauce", thought that was the other way around.

If it doesn't say what kind, it's probably not the best, but if you just want some tuna, it's not too bad.

Pan hotter, very little oil, the oil should be smoking when you drop the fish in, but not quite to burning or combustion point. Pretty much any oil besides EVOO should be good, even pomace.

Soy is a really salty thing, Worcestershire is more of a vinegar, although if you use a brand that's not French's, it probably contains anchovies which do add salinity. Balsamic and Worcestershire are two things that don't get mixed often because they're both around vinegar level in acidity, so that's unusual, but not necessarily wrong.

Honestly not trying to put you down or criticize, just trying to add in a bit of help.

[Anonymous No.6984910]

>>6984860
Balsamic + soy is actually okay. Balsamic isn't all that different from black vinegar, which is something that appears alongside soy sauce pretty often in oriental cooking as far as I know. At the end of the day you just have salty+savory+sour, which is certainly something that won't hurt a piece of fish.

[Anonymous No.6984925]

>>6984910
I understand where that's coming from.

Something about the salinity from the soy sauce, the acidity from the balsamic, and the mixture of the savory from the tuna (and the slight sweet undertone) with the sweetness of the balsamic seems off, but perhaps I haven't tried a good example.

[Anonymous No.6984927]

>>6984907
Here's what the tuna looks like pre-cooked. Still frozen though.

I can see how you would get that wrong. My wording was a little confusing.

I view soy and Worcestershire as being savory ingredients so I just use them the same way.

I appreciate the constructive criticism--how else will I get better?

[Anonymous No.6984939]

>>6984927
Also, don't pepper before cooking a meat that will be seared at a high temperature. The pepper burns.

For a great sear, take the meat out at least 5 minutes beforehand, but preferably 40 minutes or so ahead, and salt both sides, lay on a paper towel, leave it at room temperature. Dries out the surface, as the meat contracts, it pulls the salt that dissolved in the expelled water back in with some of the water. Makes a great sear.

Kosher or high end sea salt. Always coarse. Season while cooking. Fuck that iodized shit.

I have no idea your cooking experience, but these should be rules for everyone.

[Anonymous No.6984941]

>>6984925
The key is in the proportions. You want the basis of the sauce to be the salt and fermented protein savoriness of the soy, with just enough balsamic in it that you get enough acid to make your mouth water when you take a bite, but not so much sweetness that you're actually aware of it. For this dish a little pungency from horseradish or hot mustards wouldn't hurt either.

[Anonymous No.6984946]

>>6984941
I just feel like a different acid would be better than balsamic for this, but I also feel like balsamic is overdone and my palette is tired of it.

[Anonymous No.6984955]

>>6984946
no doubt that other acids could play the role just as well. Citrus juice would give you a lighter sauce and another vinegar could easily change things up in a nice way.

[Anonymous No.6984959]

>>6984939
yeah I always use kosher salt. I was aware of resting your meat before you cook it to equilibrate the temp. But I never used salt because I thought that salt caused the meat to dry out too much.

[Anonymous No.6984965]

>>6984955
Citrus and tuna is pretty great together. Pineapple is underused in the seafood department with the sole exception of overuse in pineapple salsa on top of mahi-mahi that every casual dining, local Outback Steakhouse-tier restaurant has on their menu.

>>6984959
It's not going to dry it out in a way that effects texture, it's going to just try out the surface primarily allowing for a better sear.

[Anonymous No.6984976]

>>6984965
Pineapple is underused in general. People tend to associate it with gimicky shit-tier tiki restaurants and tourist traps that outlived DtB and TV by cutting quality, and they shy away from it. But it's really a good flavor that delivers enough sugar to assist in browning but enough acid to improve the flavor when used in a marinade.

[Anonymous No.6984983]

>>6984976
Not just as a marinade. I'm one of those people that will legitimately buy a whole pineapple, top it, skin it, eye it, core it, slice it, season it, start a fire in my grill, let it got hot, and fucking do all of that just because spicy grilled pineapple is fucking good.

[Anonymous No.6986170]

>>6984983
are you me?

[Anonymous No.6986293]

I use blackened seasoning on mine. Cook in olive oil and then add a table spoon or so of butter and baste. After I take it out of the pan add a squeeze of lemon juice.

[Anonymous No.6986704]

>>6984403
Found the full recipe I was thinking of. The ratio of soy to balsamic is probably important (3:2), as is a sizzling hot pan, as you want the mix to boil down and make a sticky glaze before the tuna gets overdone.

[Anonymous No.6987189]

>>6984222
> cooking tuna
marinate it in sesame oil, soy sauce and chopped onions
maybe with a splash of vinegar, garlic or hot pepper

[Anonymous No.6987656]

>>6984222
honestly, once I'd tried it raw I've never cooked it again. Look up some simple marinades or go full sashimi

>>6987189
poke is delicious

I like to add spring onion