Perfect Tuna Steak Food

TUNA STEAK

Steps:

• Prepare resting tray: Place a rack on a tray. (Note 3)
• Oil and season tuna: Drizzle half the oil over the tuna. Smear over one side, then sprinkle with half the salt and pepper. Flip and repeat.
• Heat skillet: Heat skillet (preferably a skillet with grille lines) over high heat until smoking hot. The hotter, the better!
• Oil skillet (if required): If your skillet is not well-seasoned, brush skillet with olive oil or take pan off stove and spray with any oil (SAFETY WARNING! Note 4)
• Cook first side: Place tuna steak in the skillet (I do one at a time for best results, Note 5) and cook for 45 seconds.
• Rotate for grill lines: Turn steak 45 degree. Continue cooking another 45 seconds.
• Cook other side: Flip tuna carefully, then leave for 1 minute or until the internal temperature in the middle reads 48°C / 118°F (Note 6).
• Rest: Remove tuna from skillet and place on rack. Rest for 5 minutes - it will cool down almost to room temperature. This is desirable for easier slicing and better eating (Note 7) Serve! See Note 2 for sauce options.

PERFECT TUNA STEAK

Steps:

• Allow the tuna steak to come to room temperature by letting it stand for at least 20 minutes.
• Pat the tuna dry. Sprinkle it liberally with kosher salt and fresh ground black pepper on both sides to get a nice even coating (about 3/4 teaspoon kosher salt for 8 ounces).
• Heat the oil in a medium skillet over medium high heat.
• Add the tuna steak and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare on the inside. The tuna will continue cooking while sitting. For a medium-rare tuna steak, the internal temperature should be 130 degrees Fahrenheit when measured with a food thermometer at the thickest point.
• Cool for 2 minutes. Then slice the tuna against the grain into ½-inch slices and serve immediately, with the sauce if desired.

6-MINUTE SEARED AHI TUNA STEAKS

Steps:

• Pat the ahi tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag.
• Mix the soy sauce (2 tablespoons), toasted sesame oil (1 tablespoon), honey (1 tablespoon) kosher salt (1/2 teaspoon- OMIT if marinating for more than a couple hours, see notes), pepper (1/4 teaspoon), and cayenne pepper (1/4 teaspoon) until honey is fully dissolved. Pour over the ahi tuna steaks and turn over to coat completely. Optional: allow to marinate for at least 10 minutes, or up to overnight in the refrigerator. Also optional: Reserve a spoonful or two of the marinade before coating the fish for drizzling on top after you've cooked it.
• Heat a medium skillet (preferably non-stick or a well-seasoned cast iron skillet) on medium-high to high until very hot ( or medium medium-high for nonstick). I recommend giving cast iron 3-5 minutes to get hot and nonstick about 1 minute, depending on how thick it is.
• Add the canola oil (1 tablespoon) to the hot pan. Sear the tuna for 2 minutes on each side for medium rare (1.5 minutes on each side for rare; 3 on each side for medium). (Note: different burners get hotter depending on your stove. Use your best judgement whether you use medium, medium-high, or high heat, as the marinade may burn if too high heat is used).
• Remove to a cutting board and allow to rest for at least 3 minutes. Slice into 1/2 inch slices and serve garnished with green onions, toasted sesame seeds, and a squeeze of fresh lime juice, if desired.

TUNA STEAKS

Steps:

• Dredge tuna in flour, salt and pepper.
• Melt butter in a heavy skillet and cook the tuna until lightly browned on both sides.
• Add lemon juice and cook a minute or two longer.
• Garnish with lemon wedges.