Pat the tuna dry and sprinkle liberally with salt and pepper. Grill 30 to 60 seconds per side, until cooked on the outside but still raw on the inside. It's helpful to use a food thermometer: the internal temperature should be 115 degrees Fahrenheit. Dig more about chicken breast done temperature.
Brush the tuna lightly with olive oil and season generously with salt and pepper on both sides. Using a large spatula, carefully flip the tuna and grill another 2-3 minutes or until it has reached medium-rare. The center should still be bright red and raw. Read our post about pesto chicken.
Cooking Through. It's certainly OK to cook ahi tuna all the way through. The only risk to your meal in overcooking is that tuna that's too far done can be quite dry (think canned tuna). Instructions for cooking ahi tuna both to medium-rare and medium are below.
Raw tuna is generally safe when properly handled and frozen to eliminate parasites. Tuna is highly nutritious, but due to high mercury levels in certain species, it's best to eat raw tuna in moderation.
Whether you bought the tuna steak frozen or found it in your freezer, you can thaw it using your fridge or microwave. Once you've thawed the tuna steaks, you can sear them or grill them to make a delicious meal. See also tuna steak meal ideas.
Add 1 tbsp sesame oil to preheated griddle and quickly place tuna in the oil to sear 1-1.5 minutes, depending, for rare. Add 1 tbsp sesame oil to griddle, flipping tuna into oil and sear 1-1.5 minutes. Using tongs, sear edges for 20-30 seconds all around the steak in remaining 1/2 tbsp sesame oil.
Ahi Tuna – Rare – Below 115°FTuna is most often served rare or seared rare because the longer you cook it, the more flavor and moisture it loses. Tuna cooked rare is optimal in order to maintain flavor and moisture.
First, brush the canola oil (or olive oil) on either side of the tuna and season with salt. Then, cook the tuna on the grill (or pan) until its color turns to yellowish-brown and charred on the bottom (about 4 minutes). Next, turn the tuna over, brush it with some oil, and continue cooking for one or two minutes. Further reading: bbq rub with sage.
Ideally, you want the tuna steak to be about 2cm/¾ in thick so they are slightly pink in the middle when cooked. If they are a different width, adjust your cooking time accordingly. Further reading: tuna steak on blackstone griddle.
Oven cook - From Frozen: Remove all packaging. Wrap tuna steaks in lightly oiled foil to form a parcel. Place on a baking tray. Cook in the centre of a pre-heated oven at 190°C/375°F/Fan 170°C/Gas Mark 5 for 20-25 minutes. We also wrote tuna steak frozen.
You likely will not find an ahi tuna steak recipe that calls for you to start from frozen. Thaw the tuna steak before cooking because the fish cooks quickly, and dries out if overcooked. To cook it rare, cook for two minutes on each side. See also: tuna steak how long to cook.
Unfortunately tuna carry parasites as many other fish does. So it is not recommended to eat tuna steaks raw or rare unless you have taken some precautions. Because, parasites or worms as you might know them as, is definitely not something you want to digest alive. Further reading: tuna steak preparation.
Tuna and salmon are the most common types of sushi grade fish we eat, but at sushi restaurants you've probably seen yellowtail (also called hamachi), squid, scallops, sea urchin, and more labeled as sushi grade. As a consumer, you should feel that sushi grade fish is safe to eat raw, but that's about it. Good to know: tuna steak george foreman grill.
Generally Ahi Tuna is served rare because the texture and taste is much better than a cooked piece of Ahi Tuna which struggles to keep in moisture.
Thawed fresh- frozen tuna generally does not degrade in flavor or texture as compared to fresh off the boat, so do not hesitate to buy it frozen from any reputable market. If you are cooking fresh tuna at home, it should ideally be cooked medium- rare, seared very quickly over high heat, preferably on a grill. Our post about tuna steak grilling time.
Even though the smell of tuna is strong, it shouldn't be unappetizing. If the tuna smells rotten, making you need to plug your nose when handling it, throw it away. An overpowering fishy stench is likely a signal your tuna has gone bad. Never taste any food if you suspect it is rotten or bad.
In Hawaii, “ahi” refers to two species, the yellowfin tuna and the bigeye tuna. It has a slimmer profile than the bigeye tuna, with distinctive soft dorsal and anal fins and finlets are bright yellow. Smaller yellowfin are also called “shibi” in Hawaii. Read about scallop nigiri.
Ideally your tuna steaks should be at least an inch-and-a-quarter to two inches in thickness, which will allow you to sear each side while still leaving enough meaty matter in the middle to remain mostly untouched by heat. Our post about tuna steak calories.
O-Toro is the fattiest and most sought-after cut of tuna. While also gaining a new appreciation for fruit, most Westerners will leave Japan with a newfound respect for sushi. American sushi will no longer be that great and you will long for fresh fish that literally dissolves in your mouth.
Remove the tuna and slice it against the grain into half-inch thick slices. After it's cut you'll see that the inside is a beautiful pink color (raw) and and just the edges are browned. That's what you want! Our tuna was sashimi grade and intended for sushi or sashimi, it was pre-cut–which was helpful.