Tuna Steaks

[WaterRat]

Hey All,
Just a quick easy weeknight dinner. This has been a work in progress this summer -over cooked, under cooked, not quite right… but this time I got it right

Nice fresh steaks from Wegmans, they cut them right in front of my wife that morning. A little salt n pepper then in the fridge for about a 45 min while the gasser was heating. A generous coating of Paul Prudholmes Redfish magic followed by a garlic butter baste then butter side to the grill. Minute and a half, baste the top side and flip. Minute and a half… not quite ready flip 1 minute, flip one more and done. A nice fresh salad to accompany and we were eating good

Had some little necks as an app

Looking good

Yumm!

 

[jcam222]

Looks fantastic! I love rare seared tuna

 

[SmokinEdge]

Looks great. Pretty much how I do it on yellow fin when I can find it.

 

[WaterRat]

Looks fantastic! I love rare seared tuna

Thanks! Going to try some type of marinade next time to a flavor change up.

Looks great. Pretty much how I do it on yellow fin when I can find it.

Thank you! I can usually find it here, shelling out the $$$ is the hard part

 

[BrianGSDTexoma]

WOW! That's just incredible! Right up my alley. I been doing a lot of seared tuna lately. I great low carb app. Are those cheese curds on that salad? So I one of what people call us "River Rats" Guess because we are always on the River. Is WaterRat anything like that?

 

[sandyut]

Man those steaks look amazing! Tuna is a fav at our house.

 

[Gonna Smoke]

I love tuna like that...

 

[TimboBBQ!]

Hey All,
Just a quick easy weeknight dinner. This has been a work in progress this summer -over cooked, under cooked, not quite right… but this time I got it right

Nice fresh steaks from Wegmans, they cut them right in front of my wife that morning. A little salt n pepper then in the fridge for about a 45 min while the gasser was heating. A generous coating of Paul Prudholmes Redfish magic followed by a garlic butter baste then butter side to the grill. Minute and a half, baste the top side and flip. Minute and a half… not quite ready flip 1 minute, flip one more and done. A nice fresh salad to accompany and we were eating good

Had some little necks as an app
View attachment 723355

Looking good
View attachment 723356

Yumm!
View attachment 723357

Tuna looks awesome! Love to do them on my griddle

 

[WaterRat]

WOW! That's just incredible! Right up my alley. I been doing a lot of seared tuna lately. I great low carb app. Are those cheese curds on that salad? So I one of what people call us "River Rats" Guess because we are always on the River. Is WaterRat anything like that?

Thanks! They’re boursin cheese chunks (kinda how you can get feta) according to the Wifey - tasty. I forget when I picked “WaterRat” I’ve used it a few places but yeah, out on the boat all the time scuba diving or fishing and it sounds kinda cool

Man those steaks look amazing! Tuna is a fav at our house.

Thank you!

I love tuna like that...

Hits the spot!

 

[WaterRat]

Tuna looks awesome! Love to do them on my griddle

Thanks! Gonna throw the cast iron on the kettle one of these times, get it roaring hot and try it that way.

 

[JLinza]

Fine lookin plate, right there

 

[indaswamp]

Perfection on those tuna steaks waterrat....congrats on the carousel ride my friend...

 

[BrianGSDTexoma]

boursin cheese chunks

Cool. I added to cart for next trip to store.

 

[okie sawbones]

Looks good. We do ours the same way, but add a green leek coulis that really sets it off.

 

[WaterRat]

Fine lookin plate, right there

Thanks, fine tastin’’ too

Perfection on those tuna steaks waterrat....congrats on the carousel ride my friend...

Thanks, big praise coming from you! I think the carousel isnt working though, A featured brisket post isnt rolling either…

Looks good. We do ours the same way, but add a green leek coulis that really sets it off.

Thanks! any more info on that coulis? The Wife and I both like leeks.

 

[indaswamp]

Thanks, big praise coming from you! I think the carousel isnt working though, A featured brisket post isnt rolling either…

It is in the cue....will be added when an Admin sees it...

 

[civilsmoker]

Home run in my book! We love tuna at our house!

 

[disco]

OK, now I'm hungry.

 

[SmokinEdge]

OK, now I'm hungry.

Good to see you disco.

 

[okie sawbones]

Thanks, fine tastin’’ too

Thanks, big praise coming from you! I think the carousel isnt working though, A featured brisket post isnt rolling either…

Thanks! any more info on that coulis? The Wife and I both like leeks.

For the leek coulis:

• 2 medium leeks (white and light green parts only)
• 2 tbsp unsalted butter
• ½ cup chicken broth
• ¼ cup heavy cream
• Salt and white pepper, to taste

1. Prepare the leeks:

• Trim the leeks, removing the roots and the tough dark green tops. Slice the white and light green parts thinly. Wash the sliced leeks in a colander under running water, separating the layers with your fingers to remove any dirt or grit. They love to hide dirt.

2. Make the coulis:

• Melt the butter in a skillet or saucepan over medium-low heat. Add the cleaned and drained leeks and sauté for 10–15 minutes, until they are very tender but not browned.
• Stir in the broth, bring the mixture to a simmer, and cook for about 5 minutes to reduce slightly.
• Add the heavy cream and continue to simmer for another 5 minutes, or until the sauce thickens slightly.
• Transfer the leek mixture to a blender to purée it until smooth.
• Season the coulis with salt and white pepper.