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Tuna steak- How to cook & what with?

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I am just getting the hang of fish...dont like it much but trying to enjoy it as hubby like it

Normally grill tuna in my George Forman grill & its fine if i dont over cook it as it goes dry.

what is the best way to cook a tuna steak & what vegetables and sauce can i serve it with

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  1. For a sauce, try a fruit salsa: mango/strawberries/red onion/lime juice. Or try a Japanese style dipping sauce: Kikkoman makes several flavors: Memmi, Sushi/Sashimi, Tempura, they are all dashi based with some sweetness, and add some thin slices of green onion.

    If the fish is on the dry side, try grating a Japanese radish, Diakon, maybe add some shoyu (less than 1/2 t per serving), it is called orishi. Similar to horseradish with beef.

    For veggies, a local Japanese style restaurant serves: thick slices of: zuchini/japanese eggplant/new potatoes all grilled, seasoned with salt. The potatoes are probably par boiled.

    Regarding the best way to cook a tuna steak, there isn't one. Tuna deserves to be consumed raw. If you want cooked tuna, open a can. Seared tuna is a concept I don't get. Raw in the center, warmed on the outside, risking over cooking, why not just eat it raw? If I were to cook tuna scraps/trimmings, I would simmer it in teriyaki sauce and serve over steamed rice.

    1 Reply
    1. re: Alan408

      Thanks Alan

      will try the sauce and have some zuchini in the allotment

      deborah

    2. I like seared tuna with almost any vegetable. This recipe is so incredibly easy and tasty:
      http://www.epicurious.com/recipes/rec...

      I've often changed out the vegetables for boy choy or otherwise, but it's always good.

      You could also serve seared tuna in a salad nicoise for a cool and easy summer-time dinner.

      1 Reply
      1. re: gini

        Ah decisions, decisions, ....this looks scrummy too!!

        which to choose

        thanks gini

      2. I really love tuna steak pan seared with a miso, ginger, and red wine sauce. This is the recipe that I originally used, but I know just play it by ear based on what I have:

        http://find.myrecipes.com/recipes/rec...

        I really love to serve it with mashed potatoes and some type of green veggie.

        1. I use this marinade alot for grilled ahi. Qty is enough for 6 fillets, I make a much smaller version as we usually only make two small ones at a time.

          1 cup soy sauce
          1/2 c sesame oil
          1/2 c lime juice
          1/4 c mirin
          2 tbls grated fresh ginger
          2 medium cloves, minced
          2 tbls crushed red pepper flakes

          1. Personally I treat tuna steak just as I would beef steak.

            I like it cooked medium-rare... as, like you said, it likes to dry out. Unless you are unsure of the freshness of your tuna (and if thats the case, I couldnt eat it at all)... there is no reason to cook tuna all the way through! It just gets so dry.

            I also love poke.... raw tuna marinated in a spicy concoction. http://copperpots.blogspot.com/2007/0...

            Alan gives some really good suggestions on sauces and veggies. I think it all depends on what style you go with for cooking... raw, I'd suggest cool veggies, like a cucumber or carrot salad. Or if you go Mediterranean, maybe eggplant and olives... terriyaki I'd go with sauteed bok choy or some other stir fried veg.

            1. I noticed this relevant piece in this morning's NYTimes Minimalist column. Bittman offers an appealing recipe plus some background. The dish is called 'Grilled Tuna With Herbs and Olives' and the column is titled 'Not the Elusive Bluefin, but Just Fine for the Fire'.

              http://www.nytimes.com/2007/06/27/din...
              and
              http://www.nytimes.com/2007/06/27/din...

              For my humble part, I've had some success with Ahi/Yellowfin/Bigeye by following a method published way back in a 1998 Cooks Illustrated, where the tuna steaks are brushed liberally with EVOO and 'marinated' for an hour or so before grilling. They pitched this as a technique that produces a more succulent result at any cooking degree (except the extremes!). Somehow, the advance timing plus the specific oil chemistry of EVOO team up, penetrating below the surface within the fish protein structure. It's a Harold McGee thing. Whatever, I find it to be worth the tiny prep effort, especially since I always lube fish to some degree before tossing it on the grill or grill pan.