I'm tackling tuna.
Again.
My
last effort wasn't up to par for my tastes.
I shouldn't use the word "tackle."
That implies some sort of supreme effort.
Sauteing a tuna filet is simple.
You just need to pay attention.
Like I say when cooking shrimp,
don't overcook it.
Take it off before you think it's done.
Here I have my lovely tuna filet,
a bit thicker than my last one,
seasoned with freshly ground salt and pepper.
I have fresh parsley from my garden.
And I have a mixture of:
1 part white sesame seeds
1 part black sesame seeds
and less than 1/2 part red pepper flakes.
I lightly toasted the sesame seeds and pepper flakes
in a dry skillet.
Important Note: This requires adequate ventilation.
Don't say I didn't warn you!
I pressed my tuna into the parsley and seeds.
I heated my iron skillet to medium high
and added butter, for flavor,
and a little oil, to raise the smoke point of the butter.
You don't need Extra Virgin Olive Oil,
just a regular canola, vegetable, safflower, or peanut oil.
Like I said, this filet was thicker than the last one -
about 1 1/2 inches thick.
I cooked it for 1 1/2 minutes each side.
I added a little lemon juice and capers
to my butter mixture and poured it over the tuna ...
... and served it with broccoli with lemon and butter.
What a lovely piece of meat.
Now that's a proper tuna.
For me.
I'm tackling tuna.
Again.
My last effort wasn't up to par for my tastes.
I shouldn't use the word "tackle."
That implies some sort of supreme effort.
Sauteing a tuna filet is simple.
You just need to pay attention.
Like I say when cooking shrimp,
don't overcook it.
Take it off before you think it's done.
Here I have my lovely tuna filet,
a bit thicker than my last one,
seasoned with freshly ground salt and pepper.
I have fresh parsley from my garden.
And I have a mixture of:
1 part white sesame seeds
1 part black sesame seeds
and less than 1/2 part red pepper flakes.
I lightly toasted the sesame seeds and pepper flakes
in a dry skillet.
Important Note: This requires adequate ventilation.
Don't say I didn't warn you!
I pressed my tuna into the parsley and seeds.
I heated my iron skillet to medium high
and added butter, for flavor,
and a little oil, to raise the smoke point of the butter.
You don't need Extra Virgin Olive Oil,
just a regular canola, vegetable, safflower, or peanut oil.
Like I said, this filet was thicker than the last one -
about 1 1/2 inches thick.
I cooked it for 1 1/2 minutes each side.
I added a little lemon juice and capers
to my butter mixture and poured it over the tuna ...
... and served it with broccoli with lemon and butter.
What a lovely piece of meat.
Now that's a proper tuna.
For me.
3 comments:
If you aren't just going to eat it raw, that is a perfectly seared tuna indeed.
I'm akindaskeered as to raw tuna. Gotta know the history.
Now that IS a properly cooked piece of tuna...looks mouth wateringly delicious. Puts my lunch of steamed edamame to shame. Course, I'm relegated to microwave cooking at work. I will not microwave tuna, thankyouverymuch.
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