Cooking/Thawing Frozen Tuna Steaks
Posted July 27 2007 - 10:27 AM
Posted July 27 2007 - 12:52 PM
1/2 cup lemon or lime juice
clove of crushed garlic for each steak
salt and pepper
Do not marinade for more than 30 minutes because soy will over power tuna if marinaded too long. Make sure to clean grill well and oil the grates before throwing tuna on to avoid sticking. Grill to preference, I like it pink inside so its about 4 minutes or less for each side on a 1 inch steak. Man I wish i had some tuna steaks for tonight.
Posted July 27 2007 - 1:41 PM
If the tuna was handled properly - iced down as soon as it was caught, cleaned quickly, frozen quickly, etc.. you should be able to eat it raw (if that's what you like). If you prefer cooked fish, don't overcook it or it will dry out. Translucent in the middle makes for a tender and moist piece of fish!
Posted July 27 2007 - 7:42 PM
there is an excellent recipe for sesame/wasabi encrusted pan seared tuna steaks
it is a very, very tasty recipe
if you ask me, i will look it up and post it
Posted July 28 2007 - 11:38 AM
Originally Posted by fishn808
If you prefer cooked fish, don't overcook it or it will dry out. Translucent in the middle makes for a tender and moist piece of fish!
1. overcooked Tuna = Cat Food.
2. translucent is overcooked.
Posted July 28 2007 - 9:32 PM
translucent is overcooked.
I have to agree with you there!
Posted July 29 2007 - 10:55 AM
This recipe was on a bag of frozen "sashimi grade" yellowfin tuna that we bought at Costco recently.
Sesame Crusted Tuna: (4 servings)
1.)mix together and whip until smooth:
1/2 cup water
3 T wasabi powder
2.) Add to this:
2 T peanut oil
1 1/2 tsp. sesame oil
1 1/2 tsp. minced ginger root
4 scallions, chopped fine
1/2 cup low salt soy sauce
Set this aside
Roll tuna steaks in:
white and black sesame seeds, about 8 Tablespoons (or just sesame seeds)
Heat heavy skillet very hot and add:
1T peanut oil
Cook tuna steaks 3 minutes per side (usually ends up medium), or to taste....a digital thermometer comes in handy for me
When tuna is cooked, remove from skillet and set aside
Pour sauce mix into hot skillet, cook on high heat until reduced and thickened a bit
Spoon sauce over tuna and devour
Posted July 31 2007 - 5:59 PMyep!
Posted August 02 2007 - 9:06 AM
Posted August 02 2007 - 12:43 PM
Originally Posted by John O'
The chef who filleted a fresh caught tuna for my cousin and me said to grill the fillets while still frozen, never tried it but not the first I've heard of this method. Any thoughts?
ming tsai said to wrap tuna fillets /steaks in sturdy paper towels instead of wrapped in plastic....they don't get all waterlogged that way