I want to do this for my daughter, and I know that she loves it rare. Is there a special way to fry it so that it's essentially uncooked inside, yet still warm right through?

wasala - 2019-06-09 20:16:00

https://www.foodnetwork.com/recipes/ina-garten/grilled-tuna-
steaks-recipe-1923243
http://allrecipes.com.au/recipe/20627/simple-seared-tuna-ste
aks.aspx

Edited by unknowndisorder at 9:24 pm, Sun 9 Jun

unknowndisorder - 2019-06-09 21:17:00

A very hot pan, I use a cast iron ridged grill pan. Lightly oil the tuna, get a hot serving plate ready. Cook the tuna steak for about one minute on each side, remove and place on the hot plate to rest for about five minutes while you get the rest of the dinner on the table. The tuna should be warm but still raw in the centre, barely cooked on the outside. Under is better than over. This is assuming you have thick tuna steaks, at least 2 cm. If they are thinner cook for a shorter time.

Edited by davidt4 at 9:19 pm, Sun 9 Jun

davidt4 - 2019-06-09 21:18:00

As above, preheated to smoking hot (not cremating hot) cast iron is best for any steak(standard fry-pan for me), and i always rest it after cooking, with a aluminium foil cover, to help seal in the juices. (for beef i use 2-3 minutes first side, 1-2 minutes second side depending on thickness - for pink center, not raw red)

Edited by gpg58 at 9:31 pm, Sun 9 Jun

gpg58 - 2019-06-09 21:27:00

davidt4 wrote:

A very hot pan, I use a cast iron ridged grill pan. Lightly oil the tuna, get a hot serving plate ready. Cook the tuna steak for about one minute on each side, remove and place on the hot plate to rest for about five minutes while you get the rest of the dinner on the table. The tuna should be warm but still raw in the centre, barely cooked on the outside. Under is better than over. This is assuming you have thick tuna steaks, at least 2 cm. If they are thinner cook for a shorter time.

Do You season it at all? (Tuna is something I am scared to try and cook, but thinking I should suck it up one day and do it).

We were at a restaurant once and DH got asked how he wanted it cooked. They came out with something I thought had come from a can. The restaurant no longer exists and it was no wonder it was quiet lol

unknowndisorder - 2019-06-09 21:27:00

Yes, I sprinkle generously with salt, up to an hour before cooking. Don’t be scared of tuna - the only essentials are freshness and that it is not over cooked . Raw is good too.

davidt4 - 2019-06-09 22:29:00

Funny that my dog will not eat fish, but was shocked when i got some tuna and swordfish steaks, and he really begged for some of each, guess they are closest to real meat in his eyes.
I too am generous with the salt, using course grain, Himalayan pink and sea salt blend.

Edited by gpg58 at 10:40 pm, Sun 9 Jun

gpg58 - 2019-06-09 22:36:00

Thanks for all the good advice. I'll be cooking the tuna tonight, so will take your suggestions onboard.

wasala - 2019-06-10 17:40:00

davidt4 wrote:

Yes, I sprinkle generously with salt, up to an hour before cooking. Don’t be scared of tuna - the only essentials are freshness and that it is not over cooked . Raw is good too.

Cheers, Will give it a go one day, and Wasala, I hope your cook goes well :)

unknowndisorder - 2019-06-10 18:21:00

I'm drooling at the thought of fresh tuna ...I have only once had it in my life!
Someone gave me a small 'chicken of the sea' & I was young & had no idea of how it should be cooked ...what a waste that was.
I'm sure that I enjoyed it at the time, but to be given that same tuna again, how much better would it be now that I've learned more.

samanya - 2019-06-10 18:29:00

It's time to get some and make up for lost time. Our New World has it every so often (in a tiny country town) and in very good condition, so your NW might well have it also.

davidt4 - 2019-06-10 19:30:00

She ended up cooking it herself - after reading the suggestions on here, and got it just right. I managed a couple of little mouthfuls myself, and it was truly perfect.

wasala - 2019-06-10 21:14:00

davidt4 wrote:

It's time to get some and make up for lost time. Our New World has it every so often (in a tiny country town) and in very good condition, so your NW might well have it also.

NW is not my usual supermarket & I'm in what used to be a small town (growing rapidly & not in a good way imo) ...so thanks, will pay a visit & see if they have some tuna.

samanya - 2019-06-10 21:26:00

I was interested to see Jamie Oliver cook it in his 5 ingredient dishes, he had a jar of tuna in quite a big pieces... he added to the pasta dish and it looked delish (as do all his recipes really) but I have never seen it here in a jar... only tins and small tins at that.

karlymouse - 2019-06-18 15:30:00

Specialty food stores like Farro and some bigger supermarkets have Spanish and Italian tuna bottled in olive oil. It is extremely expensive.

davidt4 - 2019-06-18 16:39:00

davidt4 wrote:

Specialty food stores like Farro and some bigger supermarkets have Spanish and Italian tuna bottled in olive oil. It is extremely expensive.

I thought it possibly was... a lot of his recipes have hard to find and expensive items here

karlymouse - 2019-06-18 16:45:00

I tried Tuna once, and can't understand what all the fuss is about, not that I'm saying anyone here is being fussy, but to me it seemed so tasteless and bland.

rainrain1 - 2019-06-18 17:51:00