Quote:
Originally Posted by duckman1911
How long did you cook them? Season them up. Butter and olive oil on med/high heat. Into the pan and a quick sear on both sides then remove to rest. You don't want more than a 1/2" ring of cooked fish (white) all the way around. That's my way. I'm sure others are better than me.
Saute needs to chime in on this one.
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Like everyone is saying less is more. Let the tuna shine through. I like to mix a little bit of sweet chili sauce, a splash of teriyaki sauce, a good amount of ponzu, a juiced lemon, a shot of rice wine vinegar and a handful of chopped pickled ginger. I coat the tuna with fresh cracked pepper and fresh ground sea salt spray both sides with olive oil spray. I get a cast iron pot smoking white hot and sear a 1 inch tuna about 30 seconds a side. I remove from the pan and let the fish rest for 5 minutes before eating. I cook salmon the same way but I slice the salmon scallopini style. (thin 1/2 inch bias cut) Salmon is best cooked medium rare also if its fresh.