Ive learned most of what i know from the head chef that i worked under (well sort of, i was a bus boy in his restaurant) at my last job. start with preferable sushi grade ahi tuna filets, the deeper dark red the better. baste in sauce : teriyaki, sesame oil and LIGHT soy sauce (mix however you like, my base is the yaki and season with the sesame and soy). coat in sesame seads. now how you cook depends on preference: classical:
- throw filet on a VERY hot pan for about a minute a side, this sears the outer meat and leaves the inner meat still cool. for this style you can put on a salad or as sliced strips
steak style: cook on the grill about 350 for 3-4-5 minutes per side, ( im not a pro so i dont know exactly how hot is best just hot) it will come out cooked all the way through, moist and with a very nice glaze on the outside. my favorite way to enjoy tuna.
have fun, enjoy
Fish and Seafood recipes
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