Tips for cooking seared tuna just right?
I'm awfully fond of seared tuna, and I have the recipe down pat. However, I'm rarely 100% satisfied with the results searing part- I typically overshoot on the thickness of the cooked layer. For the record, I use a sesame-crusted recipe, and usually use previously-frozen tuna that I've let thaw completely. Any tips or suggestions?
Best Answer
With seared Tuna the point is to create a charred crust while leaving the inside mostly raw. It's very similar to cooking a steak rare in that the secret is a very hot pan and a short amount of time. So get your pan as hot as you can, coat the cooking surfaces of the tuna steaks with a bit of oil with a high smoke point (corn, canola, peanut - not olive oil or walnut oil), then fry the tuna for as little time as you can get away with. I'd think 45-60 seconds per side. In case you are wondering the oil forms a good heat contact with the tuna, improving conductivity, it's not for any flavor effect.
Now you may have a stove that doesn't get the pan hot enough in which case it takes too long to form a crust and the inside cooks more than you like, in which case you can try:
- Not letting the tuna thaw completely. If it's still a teensy bit frozen in the middle the heat from the cooking will thaw it, not cook it. You could also try it straight out of the fridge
- Use a cooking torch. You can also use a plumbing torch, it's the same thing except much cheaper
Pictures about "Tips for cooking seared tuna just right?"
How do you sear tuna without overcooking?
Always buy tuna steaks at least one inch thick. Grill your tuna on a very hot fire or sear it in a well-heated pan. Remember that once you remove the tuna steak from the heat, it will continue to cook for a few minutes. And for the best results, avoid cooking fresh tuna more than medium rare.How do you make the best tuna Sear?
3 Expert tips for the BEST Seared Ahi Tuna:How should a tuna steak be cooked?
Tuna dries out quite quickly and turns crumbly, so it should be cooked very briefly over a high heat in a frying pan, on a griddle or over a barbecue; or cooked under oil (confit), sous vide or simmered in a sauce.Should you dry tuna before searing?
The steaks don't need to be bone-dry, but you don't want any excess water beyond the natural moistness of the meat. Water will turn to steam in the hot pan, effectively steaming your meat rather than searing it.How to Cook Seared Tuna Steak - Episode 24
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