Jump to content
By fans, for fans. By fans, for fans. By fans, for fans.

Tuna Steak


boohog

Recommended Posts

Agree with £440,000, one of the best ways to eat good tuna is best as sashimi.

 

Alternatively you could do a california style sashimi where only yhe very surface of the tuna is cooked at a very high temperature. I would recommend the following teriyaki sauce:

 

Marinade the tuna in 2 parts soy to 1 part mirin (this is japanese sweet wine, saki or white wine as an alternative), mixed with lots of ginger, garlic and a few spoonfuls of sugar to taste (a bit more if you use white wine) - normally 1 dessert spoon per 4 dessert spoons of soy. It should have a sweet/sour taste which will enhance later when you reduce the sauce.

 

After marinading for an hour or two (tuna doesn't need long, 30 mins will do it), heat up a griddle pan until it is smoking. Remove the tuna and spread a bit of oil on both sides. Meanwhile, pour all the teriyaki marinade into a pan on med heat and reduce. Be careful not to overheat or the sugar will turn to caramel. When the sauce is nearly ready lob on the tuna and flip after c.10 seconds on each side, then remove (you can tell when a side is done as the griddle will leave brown marks as expected, but in between the tuna will be white, not pink. Alternatively use the side of the tuna as a gauge as to how far through the tuna is cooked. You only want a mm or 2 on each side).

 

Whack the tuna on top of some nice salad (rocket, beansprouts, spinach etc) and pour the sauce on as you like. Now drink some kirin and admire your work.

 

Bosch.

Link to comment
Share on other sites

Agree with £440,000, one of the best ways to eat good tuna is best as sashimi.

 

Alternatively you could do a california style sashimi where only yhe very surface of the tuna is cooked at a very high temperature. I would recommend the following teriyaki sauce:

 

Marinade the tuna in 2 parts soy to 1 part mirin (this is japanese sweet wine, saki or white wine as an alternative), mixed with lots of ginger, garlic and a few spoonfuls of sugar to taste (a bit more if you use white wine) - normally 1 dessert spoon per 4 dessert spoons of soy. It should have a sweet/sour taste which will enhance later when you reduce the sauce.

 

After marinading for an hour or two (tuna doesn't need long, 30 mins will do it), heat up a griddle pan until it is smoking. Remove the tuna and spread a bit of oil on both sides. Meanwhile, pour all the teriyaki marinade into a pan on med heat and reduce. Be careful not to overheat or the sugar will turn to caramel. When the sauce is nearly ready lob on the tuna and flip after c.10 seconds on each side, then remove (you can tell when a side is done as the griddle will leave brown marks as expected, but in between the tuna will be white, not pink. Alternatively use the side of the tuna as a gauge as to how far through the tuna is cooked. You only want a mm or 2 on each side).

 

Whack the tuna on top of some nice salad (rocket, beansprouts, spinach etc) and pour the sauce on as you like. Now drink some kirin and admire your work.

 

Bosch.

 

I assumed slapnuts has gone for this option, as we havent heard from him since, still probably cooking it :D

Link to comment
Share on other sites

Agree with £440,000, one of the best ways to eat good tuna is best as sashimi.

 

Alternatively you could do a california style sashimi where only yhe very surface of the tuna is cooked at a very high temperature. I would recommend the following teriyaki sauce:

 

Marinade the tuna in 2 parts soy to 1 part mirin (this is japanese sweet wine, saki or white wine as an alternative), mixed with lots of ginger, garlic and a few spoonfuls of sugar to taste (a bit more if you use white wine) - normally 1 dessert spoon per 4 dessert spoons of soy. It should have a sweet/sour taste which will enhance later when you reduce the sauce.

 

After marinading for an hour or two (tuna doesn't need long, 30 mins will do it), heat up a griddle pan until it is smoking. Remove the tuna and spread a bit of oil on both sides. Meanwhile, pour all the teriyaki marinade into a pan on med heat and reduce. Be careful not to overheat or the sugar will turn to caramel. When the sauce is nearly ready lob on the tuna and flip after c.10 seconds on each side, then remove (you can tell when a side is done as the griddle will leave brown marks as expected, but in between the tuna will be white, not pink. Alternatively use the side of the tuna as a gauge as to how far through the tuna is cooked. You only want a mm or 2 on each side).

 

Whack the tuna on top of some nice salad (rocket, beansprouts, spinach etc) and pour the sauce on as you like. Now drink some kirin and admire your work.

 

Bosch.

 

That's the post that's made me the hungriest of any I've read in my three years on here.

 

Sounds f***ing delicious!

 

:)

Link to comment
Share on other sites

Agree with £440,000, one of the best ways to eat good tuna is best as sashimi.

 

Alternatively you could do a california style sashimi where only yhe very surface of the tuna is cooked at a very high temperature. I would recommend the following teriyaki sauce:

 

Marinade the tuna in 2 parts soy to 1 part mirin (this is japanese sweet wine, saki or white wine as an alternative), mixed with lots of ginger, garlic and a few spoonfuls of sugar to taste (a bit more if you use white wine) - normally 1 dessert spoon per 4 dessert spoons of soy. It should have a sweet/sour taste which will enhance later when you reduce the sauce.

 

After marinading for an hour or two (tuna doesn't need long, 30 mins will do it), heat up a griddle pan until it is smoking. Remove the tuna and spread a bit of oil on both sides. Meanwhile, pour all the teriyaki marinade into a pan on med heat and reduce. Be careful not to overheat or the sugar will turn to caramel. When the sauce is nearly ready lob on the tuna and flip after c.10 seconds on each side, then remove (you can tell when a side is done as the griddle will leave brown marks as expected, but in between the tuna will be white, not pink. Alternatively use the side of the tuna as a gauge as to how far through the tuna is cooked. You only want a mm or 2 on each side).

 

Whack the tuna on top of some nice salad (rocket, beansprouts, spinach etc) and pour the sauce on as you like. Now drink some kirin and admire your work.

 

Bosch.

 

Elizabeth David would be very proud.

Link to comment
Share on other sites

I have some tuna steak in the house, I have never had it before what way would you recommend I cook it and what would you recommend I have it with?

 

I still have some pease pudding left ;)

 

Ta.

I reccomend you give it to the cat. Can't abide the stuff myself - only fish I don't like.

Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...