Tuna steaks

[Kalrog]

I like it when my wife is away some evenings... the kids and I are huge fans of seafood, but the wife ... well, not so much. Tonight we are doing peel and eat shrimp and tuna steaks. I usually just slap some Mrs. Dash on them and a bit of lemon or lime juice and grill hot and fast. Anyone have any other suggestions? I might go naked with them. And the 5 year old would probably be just fine eating them as sashimi - so I could go VERY simple and be just fine (they are sushi grade steaks).

[JaCK2U2]

Maybe something like this.....



Tuscan-Style Grilled Tuna Steaks Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Indoor Grilling Greats







4 fresh tuna steaks, 8 ounces each, 1-inch thick
1 lemon, zested
3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem
Handful flat leaf parsley
3 cloves garlic, crushed
Coarse salt and black pepper or grill seasoning
Extra-virgin olive oil, for cooking
Serving suggestions:

[DATsBBQ]

Note: Post moved by Deputy Dave to this forum.

A little salt and pepper with a squirt of lemon when you take 'em off. Sometimes less is better

[OSD]

I'm with DATs on this. I like to do tuna steaks simple. I rub with a little lemon and salt then sear quickly on each side, When they come off the grill I hit them with some fresh cracked black pepper and they are ready to eat. A good grade of tuna has great flavor, why mask it or take away from it with a bunch of other flavors.

[Kalrog]

Sounds good. I think I might just slice some as sashimi as the appetizer with the shrimp. Then sear at about 700* for 45 seconds per side.

[JamesB]

I usually do tuna steaks simply like the others. Just make sure you don't over cook it! I really like mine still raw in the middle.

Here is a recipe from Alton Brown/Good Eats that I've been wanting to try. On the show, he cooked his tuna steaks on a great right on top of his chimney starter...

http://www.foodnetwork.com/food/recipes ... 90,00.html

[Kalrog]

Dinner is over... question: Guess the median age of the diners.

Remember that the menu was requested by them and I just went along with it.

1) Shrimp cocktail
2) Tuna sashimi
3) Good/sharp cheese
4) Crackers
5) Seared tuna steaks

Would you guess that the median age was 5? My kids are strange. I love 'em.

[honu41]

Kalrog,

Cooking Sashimi grade tuna is about as sacreligious as boiling spareribs before bbq'in....

If it is in a block form, season with S&P, dust with your fave rub for fish then sear each face for no more than a minute. Center will be rare, slice sashimi style. You can make a dipping sauce from wasabi paste and soy sauce or Colmans Mustard, made into a paste with a bit of water then mixed with soy sauce.

Hawaiians also cut the raw tuna into chunks(about 1/2 inches each face) and mix it with some soy sauce, salt, green onions or scallions, some vegetable oil a a tiny bit of sesame oil. For "heat" I add some finely diced jalapeno peppers. They call this "poke" pronounced "pokay". It is almost like ceviche but without the citric juices that "cooks" the flesh.

Bowls of poke are set out when it is time to "talk story" and to "suck 'em up!"

malama pono a hui hou,

[JamesB]

Honu, your method sounds delish!

James.

[Papa Tom]

I used to have a lot of good BBQ friends ....but now they're into raw fish......

[honu41]

Good morning PT,

FYI... I eat more cooked/bbq/boiled/grilled etc food than raw fish In fact I have been known to grill ahi steaks or fillets. But of course they were not sashimi grade.

Sashimi grade ahi cost anywhere between $12 to $30 per pound! Can't afford that on my retirement income.

Like almost anything we eat, it is an acquired taste to eat certain things. I have friends who do not like bbq because they do not like eating the bark. You and I know that it is their loss and not yours and mine. They like their meat rare and reebs boiled before Q'ing.

Raw fish does not have that "fishy smell" and has a mild flavor depending on what kind of fish it is.

Try seared tuna... it has a "bark" and the interior is med-rare or rare.

Have a great day.

malama pono a hui hou,

[Kalrog]

I got the sashimi grade for less than $7/lb.

Interior on mine was cool (raw) - up to warm for the kids but still rare. Yeah, I got a great deal.

[honu41]

Oooops... forgot that fresh tuna is also available on the east coast. I was referring to fresh tuna flown in from HI to the west coast. I have wholesale sources that sells me flash frozen vacuum packed ahi fillets in 10 lb boxes for $7/lb.

Sashimi blocks, trimmed 1"x1" by 6" long, packed and boxed the same way costs $9/ lb.

This is tuna caught off of Asia and in the south Pacific. The quality is almost as good as fresh.

aloha no,

[JamesB]

I used to have a lot of good BBQ friends ....but now they're into raw fish......

I'm very picky about the raw fish I eat... Although, I do like salmon a bit on the rare side, tuna is about the only fish I will eat uncooked. I'm not a fan of sushi (and yes I know that all sushi is not raw).

Good eats is good eats ya know...

James.

[Papa Tom]

Yes I have eaten raw fish and tofu and I prefer BBQ......