Best way to cook fresh tuna steaks?

[ARCHIVED THREAD] - Best way to cook fresh tuna steaks?

Posted: 1/28/2006 12:39:06 PM EDT

Bought some today at Wallyworld. Had some in St. Thomas this past week and wanted to try them again.

So, how best to cook them? Oven? If so, what temp, how long? Grill (outside)? I'm leery of grilling them because obviously you have to be careful not to overdo them as fish is so touchy about length of time cooked. Nonetheless, if grilling is best how long and what flame height on my gas grill? I'm sure these aren't like cooking beef steaks, right?

Also, can they be frozen until it's time to have them?

Posted: 1/28/2006 12:43:25 PM EDT

[#1]

Pan sear or grill sear them on HIGH heat on each side for 2 minutes.

Posted: 1/28/2006 12:43:47 PM EDT

[#2]

Blackened! Eat Now!!!!!!!!!!!!!!

Posted: 1/28/2006 12:44:43 PM EDT

[#3]

With indirect heat and smoke in a two chamber grill using natural wood charcoal and a wet chunks of a mild wood like peach.

Posted: 1/28/2006 12:44:57 PM EDT

[#4]

I just soak mine in Italian salad dressing then grill it. I use a fish basket when on the grill.

This also works for shark and gator tail.

Take it easy...

Posted: 1/28/2006 12:46:20 PM EDT

[#5]

Each side seared on a charcoal grill, warm in the middle.

Sea salt, fresh ground pepper and lemon.

Posted: 1/28/2006 12:46:31 PM EDT

[#6]

Quoted:
Pan sear or grill sear them on HIGH heat on each side for 2 minutes.

Thats about 1 minute too long.

Posted: 1/28/2006 12:48:06 PM EDT

[#7]

Yeah, you want a nice uncooked middle for tuna.

Posted: 1/28/2006 12:49:03 PM EDT

[#8]

However you normally cook dolphin

Posted: 1/28/2006 12:50:05 PM EDT

[#9]

Id try to grill them but expect they are beyond my cooking ability and would turn out bad.

Posted: 1/28/2006 12:51:30 PM EDT

[#10]

Quoted:
With indirect heat and smoke in a two chamber grill using natural wood charcoal and a wet chunks of a mild wood like peach.

Id go with this one for shure.

Posted: 1/28/2006 1:32:52 PM EDT

[#11]

When I had my resturant one of the best selling menu items was Terriaki Tuna Steak. We marinated in Terriaki for a couple days and then cooked them on the flat grill with red bermuda onion rings. Served bedded on a lightly dilled rice pillaf. Be careful not to over-cook tuna...it should be done with just a tiny stripe of raw in the middle.

People couldn't get enough of it.

Posted: 1/28/2006 1:40:04 PM EDT

[#12]

I've got a couple yellowfin steaks in the freezer. Maybe I'll soak one in the Mr. Yoshida's tonight and throw it on the grill tomorrow. Mmmmmmm.

Posted: 1/28/2006 1:52:04 PM EDT

[#13]

They should be thawed through. Pat dry with a paper towel. Apply a small amount of olive oil to each side. Lightly dust each side with your seasoning of choice. Get a cast iron fry pan RED HOT on your stove. Cook first side for no more than 30 seconds. Flip, cook second side no more than 30 seconds. Remove from pan and enjoy!

Posted: 1/28/2006 1:53:04 PM EDT

[#14]

Quoted:
I just soak mine in Italian salad dressing then grill it. I use a fish basket when on the grill.

This also works for shark and gator tail.

Take it easy...

We have a winner!

Posted: 1/28/2006 1:53:14 PM EDT

[#15]

Quoted:
They should be thawed through. Pat dry with a paper towel. Apply a small amount of olive oil to each side. Lightly dust each side with your seasoning of choice. Get a cast iron fry pan RED HOT on your stove. Cook first side for no more than 30 seconds. Flip, cook second side no more than 30 seconds. Remove from pan and enjoy!

This is correct.

Posted: 1/28/2006 2:03:46 PM EDT

[#16]

I like them grilled like a steak. Very hot flame, cook it rare. I like a citrus, olive oil, soy sauce and ground red pepper marinade.

Posted: 1/28/2006 2:05:08 PM EDT

[#17]

Quoted:
Quoted:
They should be thawed through. Pat dry with a paper towel. Apply a small amount of olive oil to each side. Lightly dust each side with your seasoning of choice. Get a cast iron fry pan RED HOT on your stove. Cook first side for no more than 30 seconds. Flip, cook second side no more than 30 seconds. Remove from pan and enjoy!

This is correct.

I'm curious as to the type of "stove" that will get a cast-iron pan "red hot"?
The only way I've ever done it is with an acetylene torch. But the steaks did turn out very well.

Posted: 1/28/2006 2:08:29 PM EDT

[#18]

OK got a question,

Well first I dont like tuna, cant stand the smell, esp canned tuna.

heck any fish that comes in a can, I cant and will not eat, in any form. Something about that canned fish smell just turns me off of that fish.

BUT why leave the inside of the tuna raw? I just never have understood that.

Posted: 1/28/2006 2:09:31 PM EDT

[#19]

Sushi for Really good stuff

Quoted:
They should be thawed through. Pat dry with a paper towel. Apply a small amount of olive oil to each side. Lightly dust each side with your seasoning of choice. Get a cast iron fry pan RED HOT on your stove. Cook first side for no more than 30 seconds. Flip, cook second side no more than 30 seconds. Remove from pan and enjoy!

Winner for lesser than Sushi grade [above]

and for the rest follow the soak and sear method of some of the other posters.

Posted: 1/28/2006 2:11:25 PM EDT

[#20]

Quoted:
OK got a question,

Well first I dont like tuna, cant stand the smell, esp canned tuna. heck any fish that comes in a can, I cant and will not eat, in any form. Something about that canned fish smell just turns me off of that fish.

BUT why leave the inside of the tuna raw? I just never have understood that.

Tuna dries out way easy, and you kill the flavor by cooking it well-done.

That being said, if you pan-sear it, then coat it with italian dressing, wrap it in foil, and throw it in a 275 degree oven for a few minutes more, you can get it done all the way through without drying it out.

Posted: 1/28/2006 2:13:25 PM EDT

[#21]

here's the only way to do tuna steaks properly:

Get one of those charcoal starter chimneys

fill it half way up and light the sucker.

Once the coals are ashed over, put a wire rack DIRECTLY ON TOP of the starter. You're going to be using it as a mini grill.

lightly coat tuna steaks with sesame oil.

about a minute a side will do it right.

This is proper doneness:

FWIW, I wouldn't do this with wallyworld tuna

Posted: 1/28/2006 2:19:49 PM EDT

[#22]

Quoted:
here's the only way to do tuna steaks properly:

This is proper doneness:
www.sandiegorestaurants.com/max/img/max_2.jpg

UGH....sorry bud but that does not look good at all.....

Posted: 1/28/2006 2:20:06 PM EDT

[#23]

Either sashimi (if it's really really fresh, probably isn't judging by where you bought it :P) or smoked.

Tuna (most fish for that matter) doesn't stand up well to most other types of cooking IMO. Maybe steaming or poaching or something too.

I'm not big on grilling or searing fish for the most part.

It's either done one of the above ways or fried, but you wouldn't fry tuna..

Posted: 1/28/2006 2:21:54 PM EDT

[#24]

Seafood from Wallyworld?

Normally I like my Tuna steaks rare, each side seared just enough to warm it through, but it's gotta be super fresh to eat that way (many restaurants won't even serve a rare tuna steak, becuase they don't want the libability).

I just don't think I could trust Walmart seafood rare ... maybe cube it and make grilled kebabs?

Posted: 1/28/2006 2:23:42 PM EDT

[#25]

Quoted:
OK got a question,

Well first I dont like tuna, cant stand the smell, esp canned tuna. heck any fish that comes in a can, I cant and will not eat, in any form. Something about that canned fish smell just turns me off of that fish.

BUT why leave the inside of the tuna raw? I just never have understood that.

Well tuna in a can is garbage first of all.

Second, fresh fish should have no smell at all. If you smell it, it isn't truly fresh.

Which doesn't mean you can't eat it, it just means it isn't as ideal, it limits how you can prepare it.

Posted: 1/28/2006 2:27:31 PM EDT

[#26]

Quoted:
Quoted:
OK got a question,

Well first I dont like tuna, cant stand the smell, esp canned tuna. heck any fish that comes in a can, I cant and will not eat, in any form. Something about that canned fish smell just turns me off of that fish.

BUT why leave the inside of the tuna raw? I just never have understood that.

Well tuna in a can is garbage first of all.

Second, fresh fish should have no smell at all. If you smell it, it isn't truly fresh.

Which doesn't mean you can't eat it, it just means it isn't as ideal, it limits how you can prepare it.

I know about the smell, BUT if I ever catch a whiff of any fish that has come out of a can, it turns me off to that fish, no matter how it is cooked or what form it is in.

Posted: 1/28/2006 2:32:48 PM EDT

[#27]

Quoted:
Quoted:
Quoted:
OK got a question,

Well first I dont like tuna, cant stand the smell, esp canned tuna. heck any fish that comes in a can, I cant and will not eat, in any form. Something about that canned fish smell just turns me off of that fish.

BUT why leave the inside of the tuna raw? I just never have understood that.

Well tuna in a can is garbage first of all.

Second, fresh fish should have no smell at all. If you smell it, it isn't truly fresh.

Which doesn't mean you can't eat it, it just means it isn't as ideal, it limits how you can prepare it.

I know about the smell, BUT if I ever catch a whiff of any fish that has come out of a can, it turns me off to that fish, no matter how it is cooked or what form it is in.

That's like hating steak based upon the smell of dog food...

Posted: 1/28/2006 3:28:08 PM EDT

[#28]

FWIW, it was from a WalMart Supercenter (you know, the one with GROCERIES in it?). Jeesh! It ain't like there are many fresh seafood stands here in Tennessee. You're killin' me!

At any rate, how would you suggest doing the substandard WalMart tuna steaks?

Posted: 1/28/2006 3:32:17 PM EDT

[#29]

My favorite Tuna recipe.
Take fresh lime squeeze all the juice into a bowl. Grate half of the lime peel, add to bowl, mince 1 half fresh garlic clove add to bowl, chop up and add 1/4 cup solantra to bowl put in 1/2 cup olive oil and 1/2 cup water. Marinate for 2 hours. Grill hot for 2 minutes on each side. This is for thick Tuna Steaks. The object is to sear outside and leave the middle rare.
You can add other stuff to marinate if you like. Just make sure its fresh.

Posted: 1/28/2006 3:38:43 PM EDT

[#30]

Quoted:
My favorite Tuna recipe.
Take fresh lime squeeze all the juice into a bowl. Grate half of the lime peel, add to bowl, mince 1 half fresh garlic clove add to bowl, chop up and add 1/4 cup solantra to bowl put in 1/2 cup olive oil and 1/2 cup water. Marinate for 2 hours. Grill hot for 2 minutes on each side. This is for thick Tuna Steaks. The object is to sear outside and leave the middle rare.
You can add other stuff to marinate if you like. Just make sure its fresh.

Whats "solantra?"

You mean "cilantro?"

Posted: 1/28/2006 5:46:59 PM EDT

[#31]

1st off, Wal-Mart seafood isn't that bad, unless you live near the ocean or buy your seafood at a ritzy shop or something like that. I used to work at Wal-Mart in the meat dept and the seafood dept was a part of the meat dept. Almost all of their food comes in frozen. It is the same as buying from Publix, Kroger or any other grocery chain.

2nd - My favorite way is to marinate the Tuna steaks over night (in the fridge) in a mixture of peanut butter (smooth, not crunchy), pineapple juice & soy or teriaki sauce. You have to play with the mixture to find the right happy medium. After soaking overnight, grill them for about 45-60 seconds on each side and enjoy. Don't put anything else on it. I used to manage a restaurant and this is one from the menu. I ate Tuna Steak almost every night that I worked closing. MMM!

Damn, now I want tuna steaks, later peps!

[ARCHIVED THREAD] - Best way to cook fresh tuna steaks?

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