Treatments for tuna steaks
I'm looking for new ideas for fesh tuna. I've played alot with your generic soy-ginger-garlic-sesame marinades, used it in fish tacos, done alot of nicoise style preparations, and don't really enjoy tuna with white beans. The infamous shittake cream sauce recipe from Epicurious is on my list, and I might gamble with Rick Bayless's mole negro idea, but is there anything else I should be looking at?
I have a rice seasoning called Nori Fumi Furikake that I press onto the outside of raw tuna steaks which then go into the freezer for ten minutes before searing. This is a mixture of sesame seed, salt, sugar and seaweed. The freezer treatment helps to keep the seared/gray edges from creeping into the red flesh with carry-over and keeps the meat cool in the center. A fresh wasbi and shoyu dipping sauce finishes the deal.
Sounds like sushi without the work.
I would add seaweed to your rice bowl and something pickled.
Not nori but some kelp that you find in Chinese stores. It might be Chinese kombu of some kind. Cooked
Also two whole scallions on the side
***** You idea is better than sushi at a restaurant because you get more tuna.
Generously coated with salt, pepper, and sesame seeds, then seared briefly on all sides in a really hot pan. Slice immediately to stop carry-over cooking. Delicious with a wasabi, rice wine dressing.
i'm not a fan of tuna with cream sauce, but i do often make a citrus aioli for tuna steaks.
you can make tuna au poivre with a red wine reduction.
coat the outside with crushed wasabi peas, or wasabi mayo.
slow cook confit style with lots of olive oil in a very low oven.
i spin vitello tonnato and do it with tuna steaks instead.
I like this Bon Appetit recipe for Tuna With Tomato-Basil Sauce (Tonno Alla Livornese). It's a very easy and forgiving recipe. It's good with mushrooms too.
And, if your still grilling, the Tuna Kebabs with Ginger-Chile Marinade are prewtty amazing.
All the seasonings you mentioned are great......Personally, although I like Sesame encrusted Tuna very much, I enjoy crushed peppercorns slightly better, grilled/seared rare with the usual accompaniments of ginger, soy and wasabi......I also like to add chili or sesame oil with very fine julienne slivers of scallion and ginger.
On dish we used to serve at a place I worked at many years ago, but still very memorable is.... Smoked Tuna which was served with Mesculin or Micro greens....but I think it would be a great appetizer served with some type of Aioli with toast points. There's a chain called Houston's that does a Smoked Salmon as an appetizer and I order it religiously every time I go there.....when I'm enjoying the smoked salmon, I always think back on the smoked tuna served at the country club......great stuff.