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Something different with tuna steaks?

blkery Dec 6, 2012 02:31 PM

I find myself with a couple of yellowfin steaks tonight that I'm not sure what to do with. I'm kind of burnt out on variations salad nicoise and various generic Asianish marinades. I've tried most of the recipes on Epicurious for this cut. Does anyone have recommendations for a more unique preparation?

  1. goodhealthgourmet Dec 6, 2012 02:51 PM

    have you tried the Bon Appétit recipe for fennel-crusted tuna with lemon aioli? i love that one. i'm also partial to a wasabi & sesame seed crust on tuna steaks, but i serve them with a tamari-ginger dipping sauce that would probably be too "Asian" for you. cilantro pesto is also delicious with tuna, as are Moroccan flavors like ras-al-hanout and harissa.

    this is another one of my simple favorites, though i don't know if you can get your hands on decent tomatoes right now:
    http://www.food.com/recipe/tuna-migno...

    1. Bacardi1 Dec 6, 2012 02:59 PM

      Okay - I know you said you're bored with "generic" marinades, but here's one of my own that's a big-time favorite around here. Use it for both beef & tuna steaks with equally good results. For tuna steaks, depending on thickness, I marinate for 30 to 60 minutes.

      BACARDI1 1 – 2 – 3 – 4 MARINADE

      In a plastic ziplock bag, bowl, or dish large enough to hold the meat/fish & marinade, combine:

      1 tablespoon of soy sauce
      2 tablespoons of dry sherry
      3 tablespoons of oil (any type of your choosing)
      4 garlic cloves, peeled, smashed, & roughly chopped

      Add meat/fish & marinate for a minimum of one hour to overnight (one hour maximum for fish). Grill, broil, or pan sauté meat as desired.

      Don't want to marinate? Another "go to" for us has been to slather the tuna steaks with a good mustard (commercial "Wasabi Mustard" & "Blue Cheese Mustard" have been favorites) before broiling/grilling. Have also enjoyed them topped with a good olive tapenade &/or feta cheese, chopped red onion, capers - basically a Greek-style prep. Then there's always just topping the hot steaks with an herb-laced compound butter. And "Au Poivre" anyone? Press steaks into some coarsely-ground black pepper before cooking & serve topped with butter pats - or, if you're feeling decadent, the same cognac-laced sauce used for "Steak Au Poivre" or "Steak Diane".

      Actually, for tuna you can experiment with many preparations that are normally used for beef steaks.

      8 Replies
      1. re: Bacardi1
        d
        Dirtywextraolives Dec 6, 2012 04:21 PM

        Yum, Bacardi! That looks wonderful! I will be trying this soon! And I was just going to say, aren't you the ones who put that yummy sounding blue cheese mustard on yours?? Then I re read your post!!

        1. re: Dirtywextraolives
          Bacardi1 Dec 6, 2012 06:15 PM

          Yup - I'm the "Blue Cheese Mustard" fan - lol!!

          1. re: Bacardi1
            fldhkybnva Dec 6, 2012 06:21 PM

            Oh wow, do share!! We must have been separated at birth as blue cheese and mustard might be 2 of my favorite "foods"

            1. re: fldhkybnva
              Bacardi1 Dec 7, 2012 06:25 AM

              There's really not much to share except the link to Stonewall Kitchen's website:

              http://www.stonewallkitchen.com/shop/...

              I don't buy it online; just pick it up when I need it locally, as nearly every single little gourmet &/or gift shop around here carries Stonewall Kitchen products. Good stuff.

              1. re: Bacardi1
                fldhkybnva Dec 7, 2012 07:08 AM

                Great, thanks for the link. I thought it was something you whipped up but will certainly be on the lookout. Have you seen it in more specialty type grocery stores like Wegman's or Trader Joe's which tend to carry a broader range of products?

            2. re: Bacardi1
              fldhkybnva Dec 7, 2012 07:19 AM

              What's your favorite way to use it?

              1. re: fldhkybnva
                Bacardi1 Dec 7, 2012 09:02 AM

                We use it as a simple dip for pretzels, or spread it on tuna or swordfish steaks before grilling or broiling. It's very nice - mild but still zippy, with an underlay of blue cheese flavor.

              2. re: Bacardi1
                fldhkybnva Dec 8, 2012 04:40 AM

                I spotted the blue cheese mustard at Harris Teeter last night and grabbed it and it's neighbor the roasted garlic mustard. I tried with a slice of warm bread and it's a bit much for me but perhaps in a more savory dish the flavor wouldn't be so in your face.

          2. Uncle Bob Dec 6, 2012 03:35 PM

            No marinade....Just grill and enjoy!

            1 Reply
            1. re: Uncle Bob
              fldhkybnva Dec 6, 2012 04:28 PM

              +1 nothing quite like the taste of a perfectly tuna steak seared rare

            2. c
              cstr Dec 6, 2012 04:23 PM

              Confit it in warm EVOO with some herbs, then chunk it up and make a tuna salad with capers, cornishon pickles, red onion, chives, home made mayo and lemon juice.

              1 Reply
              1. re: cstr
                d
                Dirtywextraolives Dec 6, 2012 06:26 PM

                Yum!

              2. v
                Val Dec 6, 2012 04:50 PM

                I'm probably too late, but this one is *stellar*...the sauce is to die for:
                http://www.epicurious.com/recipes/foo...

                2 Replies
                1. re: Val
                  goodhealthgourmet Dec 6, 2012 08:45 PM

                  haha! i KNEW that if you saw this thread you'd suggest that one :)

                  1. re: goodhealthgourmet
                    v
                    Val Dec 7, 2012 03:05 PM

                    (^_^) it is SO good...haven't had it in ages...and YES to undercooking that tuna!!!

                2. r
                  redfish62 Dec 7, 2012 06:45 AM

                  I used to go tuna fishing every year and would wind up with 40 pounds of tuna steaks.

                  My favorite was jerk chicken tuna steak, marinade it overnight in Jamaican jerk marinade, makes the tuna steak taste like something

                  1. ipsedixit Dec 7, 2012 08:01 AM

                    How about Poke? Or ceviche?

                    5 Replies
                    1. re: ipsedixit
                      fldhkybnva Dec 7, 2012 08:12 AM

                      Poke is fantastic!

                      1. re: ipsedixit
                        goodhealthgourmet Dec 7, 2012 08:21 AM

                        when i posted yesterday something was itching at my brain and i couldn't quite retrieve it - thanks for the nudge. i was going to suggest tartare, either a traditional recipe or one with ginger & mint or lime.

                        1. re: goodhealthgourmet
                          ipsedixit Dec 7, 2012 08:28 AM

                          I, too, hate mosquito bites on my noggin!

                        2. re: ipsedixit
                          Veggo Dec 7, 2012 08:47 AM

                          Ceviche made with tuna must be eaten IMMEDIATELY. Lime juice transforms beautiful scarlet gelatinous translucent tuna into gray cadaver-like stringy matter in about 30 minutes.

                          1. re: Veggo
                            fldhkybnva Dec 7, 2012 08:58 AM

                            Absolutely, I can only leave tuna in my usual soy ginger marinade for at most 30 minutes or it starts to breakdown

                        3. ClassicChef Dec 7, 2012 08:08 AM

                          I once had an Ahi Steak at the Luxor in Las Vegas that was to die for. Roll the steaks in a combination of lime juice, lime zest, cilantro and Panko. Sear and eat well. Lovely!!!

                          1. biondanonima Dec 7, 2012 09:45 AM

                            The restaurant we like to order lunch from at my office makes a delicious tuna salad with white beans, chopped scallions and flaked tuna in a creamy champagne vinegar and mustard seed vinaigrette dressing. It sounds like an odd combo but something about the tuna and white beans really works well. You could reconstruct the flavors to work with a tuna steak by simply searing it and serving it on a puree of white beans with a warm vinaigrette as a sauce, something like that.

                            1. r
                              ricepad Dec 7, 2012 11:50 AM

                              Less is more: sashimi.

                              1. paulj Dec 8, 2012 10:54 AM

                                http://www.spain-recipes.com/marmitak...
                                Spanish/Basque marmitako, a tuna and potato stew.

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