Seared Yellowfin Tuna

[luvcatchingbass]

After seeing philpom with his Ahi Tuna I just couldn't get it off my mind (think Willy Nelson singing "Always On My Mind" but Tuna On My Mind). Up in Fargo ND we don't have a ton of options but a local grocery store has Tuna Steaks and usually you can find some good ones so I stopped after work and grabbed one that is just shy of 1#. Raining outside so heated up the cast iron on the stove top, threw on some unsalted butter and seasoned the tuna with Killer Hogs TX Rub. Seared on each side for about 2min for a couple flips always moving to a different spot on the pan then for 1min a couple times to get it a little closer to the finished IT I thought I would aim for which was 140F. Knowing what I know now I will aim a little lower next time but just wasn't sure beings it had been sitting unthawed for an unknown about of time. It was still really good and did not dry out too bad so not complaining, now I have documentation to improve for next time. I would say from time it hit the pan to resting it was about 10min total. The farther into the center of the steak was more pink than the last picture and picture made it look a little more pale than it actually was.

 

[bigfurmn]

Looks pretty good to me. I'd go for some of that!

 

[philpom]

Looks delish, I'd chow! Something I definitely prefer to do on the Camp Chef double burner, it's a messy/splattery (is that a word?) affair so I don't envy you doing it inside. Also, outside a little smoke won't ruin time in the house :) but Rain so do what you gotta do.

I should experiment one of these days with flavors but I only do it a few times a year. I can't eat leftover fish as prepared but I can easily turn a tuna steak in to the best tuna fish salad you ever had if the flavor fits.

I bet you had a great meal!

 

[chilerelleno]

Mmmmm Tuna!
That looks good to me, keeping that pink keeps it juicy and delicious.
I'll take tuna anywhere from raw sashimi / nigiri, Ruby Rare or Well Done.

 

[luvcatchingbass]

Looks delish, I'd chow! Something I definitely prefer to do on the Camp Chef double burner, it's a messy/splattery (is that a word?) affair so I don't envy you doing it inside. Also, outside a little smoke won't ruin time in the house :) but Rain so do what you gotta do.

I should experiment one of these days with flavors but I only do it a few times a year. I can't eat leftover fish as prepared but I can easily turn a tuna steak in to the best tuna fish salad you ever had if the flavor fits.

I bet you had a great meal!

I like experimenting but sometimes it is tough to beat good ole SPG type rub. Could have done my own mix with fresh cracked pepper and kosher salt but it was just too easy to grab one bottle. A little bit of a dipping sauce on the side might make an appearance next time just to mix up flavors.

 

[hooked on smoke]

That looks pretty darn good. I recently seared some Ahi that I coared with everything bagel seasoning. To my surprise it was really good.