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Cooking/Thawing Frozen Tuna Steaks

post #1 of 14
Thread Starter 
I recently received some frozen tuna steaks from a buddy who was out fishing the other day. My issue is that I love tuna but have no idea about how to go about defrosting and then preparing a dish. Any thoughts/suggestions would be greatly appreciated.
post #2 of 14
1 cup soy suace
1/2 cup lemon or lime juice
clove of crushed garlic for each steak
olive oil
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.
post #3 of 14
Put it on a paper towel on a plate in the refrigerator, covered in plastic wrap. Should defrost in a day or so. The paper towel will absorb any blood/water and the plastic wrap will keep funky smells from getting to your fish. If the fish is frozen in water, get the ice off the fish as soon as it is defrosted enough to flake off. Otherwise your fish will become water logged.

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!
post #4 of 14
i buy frozen ahi tuna steaks at costco

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
post #5 of 14
Please post dogboy, thanks....
post #6 of 14
Friend dropped off some fresh ahi the other night, did a Sesame-Crusted Tuna with Wasabi-Ponzu /Sauce, delicious!

Here is the link to the recipe that I used:
http://find.myrecipes.com/recipes/re...pe_id=68 2907
post #7 of 14
Quote:
Originally Posted by fishn808 View Post
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.
post #8 of 14
Quote:
translucent is overcooked.


I have to agree with you there!
post #9 of 14
A quick search yielded the recipe i was talking about:



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


Enjoy
post #10 of 14
Quote:
Originally Posted by fishn808 View Post
I have to agree with you there!
yep!
post #11 of 14
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?
post #12 of 14
Quote:
Originally Posted by John O' View Post
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
post #13 of 14
Quote:
Originally Posted by dogboy View Post
???


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


That's what Peter from Venezia said Tom when he was filleting and wrapping in plastic wrap about 40 fillets. He said when you're ready to have one of these nice frozen tuna steaks, cook 'em frozen on the grill, maintains the taste better than when thawed. A fish monger watching him fillet agreed right on the spot with a rousing "ABSOLUTELY cook them frozen right out of the freezer."
post #14 of 14
Quote:
"ABSOLUTELY cook them frozen right out of the freezer."


Never tried it that way. I would imagine a fair bit of moisture will be coming off the fish if you do, so you may need to adjust your recipe accordingly. If you are grilling the fish, this may not be a problem.

If you are going to eat the fish raw or seared, I would suggest thawing it out all the way through (paper towels, plate, refrigerator). Otherwise you may end up with a seared tuna popsicle.

Personally, I like to eat my lean tuna seared. Here's a rough recipe:

Cut your tuna into 2"H x 3" wide x however long blocks. Coat lightly with peanut oil, then with a mix of garlic powder, black pepper and salt to taste. Sear all four sides in a smokin hot cast iron pan or over a blazing hot grill. Let sit for about 10 minutes in the refrigerator, slice into sashimi and enjoy with soy sauce and wasabi.

Oh yeah - if the tuna is really oily (toro, chutoro or otoro), I would only consider sashimi. No need to sear it.
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