Buy a six-ounce steak per serving you need. If you’re using frozen tuna steak, thaw it completely and put in the refrigerator before using. Fresh tuna is in season from late spring to early fall. If you’re choosing fresh tuna, it’s best to get it while it’s in season. Frozen tuna is available all year round. Ahi or yellowfin tuna from the United States or Canada is the best choice, since it has relatively low levels of mercury and is not in danger of being overfished. Bluefin tuna should be avoided, as the mercury levels are higher and it is being over-fished across the world. [1] X Trustworthy Source National Resources Defence Council Multinational environmental advocacy group focused on grassroots activism and legislative action Go to source
1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon red pepper flakes 1/4 teaspoon garlic powder 1/4 teaspoon dried basil 1/4 teaspoon dried oregano If you don’t want to mix different spices, you can just use salt and black pepper. Other kinds of pepper might also work, but the black pepper is the most common, and it gives tuna a great flavor.
If you’re using the stove top, heat a cast iron skillet or other heavy skillet over medium high heat. Add a tablespoon of peanut oil or canola oil and heat it until the oil just begins to smoke. [2] X Research source If you’re using a grill, light the charcoal at least half an hour before you plan to cook the tuna. that way it will have plenty of time to get nice and hot before you add the tuna.
To achieve a sear on the outside and keep it rare inside, place the tuna on the skillet or grill and let it sear for two minutes on the first side. Flip the tuna and let it cook for another two minutes, then remove it from the heat. Watch the tuna as it cooks to make sure you don’t overcook it. You’ll be able to see the heat cooking the tuna from the bottom up. If two minutes seems like too much time on one side, flip the tuna sooner. If you’d prefer to make sure the tuna gets fully cooked, leave it on the heat for extra time.
A squeeze of lemon juice complements the flavor of the tuna well if you want to add a little extra flavor. You could also season the tuna with classic pairings like soy sauce, wasabi and ginger slices.
Err on the side of undercooking the tuna, since overcooked tuna tends to be dry and take on a fishier taste. If you want the baked tuna to be seared on top, turn on the broiler and broil the top for the last two to three minutes of cooking.
To make four servings of tuna tartare, you need one pound of tuna. Either steaks or fillets will do. This dish is best with fresh tuna, rather than tuna that has been previously frozen.
1/4 cup olive oil 1/4 cup chopped cilantro 1 teaspoon minced jalapeno 2 teaspoons minced ginger 1 1/2 teaspoons wasabi powder 2 tablespoons lemon juice Salt and pepper to taste
If you don’t serve the tuna right away, the lemon juice in the sauce will begin to react with the tuna and change its texture. If you wish to prepare the tuna tartare in advance, keep the sauce and tuna separate until just before serving.
