And, I don’t suggest substituting another skillet like a non-stick. The key to cooking tuna is a hot cast iron skillet. Something I think about those larger salt crystals that explode flavor from the tuna! And, make that kosher or sea salt, large grains rather than fine. And, I always love coarse ground fresh pepper. You just have to accentuate it somewhat with some good salt and pepper. In fact, all the flavor is there for you. You don’t need a lot of fru fru when cooking fresh tuna steaks. Whether you like it grilled, baked, or broiled, simplicity is the key for tuna in my book. It’s fine for eating! Cooking Tuna SteaksĬooking tuna steaks is not a daunting task. To keep it tender and moist, you’ll want to have the center still pink. When you’re cooking it, which doesn’t take long, be sure to not get distracted or leave it because it can get dry and chewy when overcooked. You want to have a fresh look and smell to your raw tuna steak. Tuna steak recipes are typically pretty easy and simple. It’s name comes from the fact that this tuna jumps and skips on the ocean’s surface. With a stronger flavor and high fat content, it’s the smallest of the tuna fish. Light chunk tuna is affordable and comes from skipjack tuna, which is popular in Japanese cuisine. Fattier and more flavorful, bluefin tuna is also more expensive, Some of these fish that are caught can weigh up to 1,000 pounds! If you’re a tuna expert, then bluefin tuna is on your plate. This kind of tuna is what you’re probably eating in your sushi! Yellowfin tuna is great for searing and grilling, and you’ll find it in cans, too. It’s got more distinct flavor than albacore and it’s hue is a deep pink. It’s pretty easy to find at the fish market or at your grocery store, sometimes fresh and oftentimes frozen. It’s usually a little pricier than light chunk tuna. You find it oftentimes in the cans and called ‘albacore white’. This tuna is light, almost white, and has a mild flavor. But, there are basically four types of the most popular tuna.Īlbacore. Throw together a simple salad and you’ve got your meal in not time. But, when you’re pan searing tuna steak, it’s totally doable. A healthy dinner in well under 30 minutes sounds almost impossible. It is an extra step, but it makes all the difference.Dinner in well under 30 minutes is doable with this pan seared tuna steak recipe! A simple salad or baked potato and you’re ready to eat healthy! **Reducing the citrus juice intensifies the flavor. * Click here to view our step-by-step guide on how to supreme citrus. Top each salad with a tuna steak, fanning out the slices. Slice each tuna steak across the grain into ½-inch slices. Add the citrus supremes, avocado and shallot and toss again. In a large bowl, gently toss the greens with the reserved vinaigrette. Turn and sear the other side, about 1-2 minutes more, for rare to medium-rare. Add tuna, searing on one side, about 1-2 minutes. Heat a large nonstick skillet over medium-high heat. Add tuna and refrigerate for 30 minutes-1 hour, no longer. Pour remaining half of vinaigrette into a 1-gallon plastic bag. Reserve half (about ⅓ c) of the vinaigrette for dressing the salad. Add the oil in a slow stream while whisking constantly. In a medium bowl, whisk together reduced citrus juice, reserved orange zest, vinegar, honey, soy sauce and mustard. This can also be done by heating in a microwave on high about 5 minutes.* Bring to a boil and reduce until roughly 2 tbsp remain, about 3-5 minutes. To make the vinaigrette: Add citrus juice to small saucepan over high heat. You should have about ⅓ c mixed citrus juice. For the grapefruit, cut off the peel and pith and cut the flesh into supremes, reserving the juice. Cut off the peel and pith and cut the flesh into supremes,* reserving the juice.
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