tuna steak - how do you cook yours?

[cardi88]

i ried it one and it went really hard and rubbery - whats the best way to cook it and what marinade/sauce to go with it?

[shivvy]

Just show it to the pan is the advice I think.
Tuna is best served not over-cooked so it only needs a couple of minutes either side in the pan. Put it in the pan and see how it cooks from the botton up through the tuna steak. If you turn it over it will do the same from the bottom up. A good accompanying sauce is a red or yellow pepper puree - yumm!!

[hammerman]

As above....sounds like you've over cooked it.

My favourite is teriyaki sauce. Don't marinade for very long either....20-30 minutes is enough.

[warpig3]

I cooked tuna steaks for the first time on Monday and used a marinade I found on here.

olive oil, lemon juice, crushed garlic and chilli. There were no quanties mentioned so I had to guess, but they were delicious. I wacked them on a really hot griddle pan and cooked both sides for about 45 sec each then turned the heat down and cooked them for 2.30 mins on each side, they were cooked on the outside and 'pink' in the middle.

Also this will depend on the thickness of the steaks, mine were just over an inch thick, so reduce or increase the time accordingly.

[nickmo]

Hi C- again as above - less cooking the better. Seconds a side on a searing hot griddle/pan, with the middle still pink is my suggestion..

- you can have it raw too of course as a 'carpaccio' - put the steaks in the freezer for 30 mins to firm up, slice wafer thin over a seasonal salad and nice dressing like honey and lemon....this works best if you have a fillet, not the steak cuts, so you can get nice round slices....

1000 suggestions here to play withif you want some ideas: http://www.astray.com/recipes/?search=tuna

Tuna when fresh is able to take quite stong flavours so the chilli etc suggestions are a good idea. Sharp flavours work best I think, rather than creamy sauces, and it marries well with crispy bacon as a further taste..especially in salads like a nicoise, or with crumbled cooked smoky bacon and asparagus.....

The meat of the fish should be good and red. If it is at all brown, leave the stuff alone and avoid it as it is old and tired and won't have the proper texture and flavour anyway.

Much better to have it cut off a 'joint' from a fishmonger if you can, than on a tray under plastic film in a s/market as you don't know how long its been sitting there....

[chazza]

We used to just stick it in the george foreman grill and do it until it was charred on the outside but still slightly pink inside so that it did not dry out

[burnhal]

wrapped in foil coated in dill and mustard sauce- oven or BBQ

[amonty1144]

marinade in coconut milk mixed with a couple of teaspoons red thai curry paste
serve on a bed of rice and griddled red peppers

[BBWCHATT]

Cardi - here is a video recipe for you that shows you step-by-step how to do it:

http://www.videojug.com/film/how-to-make-tuna- salad-with-lemon-and-caper-dressing

[cardi88]

than you all for your suggestions - im off to the fishmongers tomorrow to give them another try! im sure you'r right i overcooked them last time!