INGREDIENTS
This is what you need for 2 servings:
- 2 tuna steaks, 4, 6 or 8 oz. each to preference
- olive oil
- S&P
-
seasoning of choice
I like Old Bay
2014-03-19 a.o.
Tuna is a large fish with very firm flesh that is red when raw, but blanches when cooked.
It is often eaten raw in sushi, or marinated and/or seared. The cooking method for shark and swordfish steak is the same: sear in a hot pan, then simmer if thick. Avoid over cooking. Cooking it dry is a waste of a good fish.
Since Ahi tuna is often eaten raw in sushi, I assume the red-raw in seared tuna steak (Pic2) is not a big deal. I've just never could bring myself to do it that way.
See me promoting red pork, but I can't make the red fish happen. O irony. I should try sous-vide next time.
This is what you need for 2 servings:
Grill:
Pan, Sauté:
Oven:
2019-06-27
Pic3: before cooking2018-07-15
One of my rare moments of elaborating past the bear necessities. I added some jumbo shrimp and grilled them together with the tuna. I shoved the tuna close to each other, so they wouldn't cook as quickly.
I used the same cooking method as above, with slightly better timing. I even had a trace of pink left in this one. :-)
2018-07-15
Pic6: tuna + shrimp