Teriyaki Tuna Steaks (pics)
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Teriyaki Tuna Steaks (pics)
I grilled a fresh tuna steak last night. Excellent ! The following is the marinade recipe I got off the internet. Marinated for a couple of hours and used as a baste also. They call it Teriyaki Tuna Steaks.
1/4 cup reduced-sodium soy sauce
3 tablespoons brown sugar
3 tablespoons olive or canola oil
2 tablespoons white wine vinegar or cider vinegar
2 tablespoons sherry or chicken broth
2 tablespoons unsweetened pineapple juice
2 garlic cloves, minced
1 1/2 teaspoons ground ginger
4 (6 ounce) tuna steaks
1/4 cup reduced-sodium soy sauce
3 tablespoons brown sugar
3 tablespoons olive or canola oil
2 tablespoons white wine vinegar or cider vinegar
2 tablespoons sherry or chicken broth
2 tablespoons unsweetened pineapple juice
2 garlic cloves, minced
1 1/2 teaspoons ground ginger
4 (6 ounce) tuna steaks
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Looks real good. I have not had grilled tuna, so no comment on doneness. High marks for looks and presentation. I need to try it some time, I guess!
Jack
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Please do not take offense....Tuna looks good but a little too well done for my taste. I, like OSD, prefer tuna with more pink if it is cooked. I eat more raw tuna than cooked tuna.
Try marinating it for only 1/2 hr then baste while grilling and don't cook it too long. Don't let it dry out on the grill. You will find that tuna cooked rare or medium rare does not taste "fishy" at all. As a matter of fact, I think most fish when cooked develops a fishy taste or aroma. Fresh raw tuna that is sliced sashimi style or chunked Hawaiian style has absolutely not fishy smell.
a hui hou,
Try marinating it for only 1/2 hr then baste while grilling and don't cook it too long. Don't let it dry out on the grill. You will find that tuna cooked rare or medium rare does not taste "fishy" at all. As a matter of fact, I think most fish when cooked develops a fishy taste or aroma. Fresh raw tuna that is sliced sashimi style or chunked Hawaiian style has absolutely not fishy smell.
a hui hou,
honu41
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I believe the reasons for people overcooking tuna comes from two main things. One, usually fish is cooked til it flakes for it to be done. Second, they only know how tuna tastes from a can ( processed, steamed ), this is the taste they know and have grown up eating. Good grilled tuna does not have that taste or a fishy taste. I'm not good at explaining the taste but I would say it has a clean, almost a subtle sweetness to the meat. Try the hard sear and med rare to rare finish and you will be surprised at the great taste.
Jim
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I'm with the "looks a bit too done for me" crowd. If you get quality tuna you can easily have it close to rare (undercook instead of overcook) having said that its comes down to personal taste
Those sear marks look exceptional though!
Those sear marks look exceptional though!
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I agree with Larry... "eat more fish!" As Paul remarked it is so easy to overcook fish and the governing factor is personal preference.
I like my pelagic fish, one that inhabits the upper water column of the ocean on the undercooked or even raw side.
Bottomfish from the ocean and all freshwater fish are cooked till done. Most of them have a tendency to be hosts for worms in their flesh.
The only bottom fish I have eaten raw is Alaskan halibut but it has to be very fresh and well chilled AND closely inspected.
Hope I didn't leave you with the impression that I am a cannibal!!!!
a hui hou,
I like my pelagic fish, one that inhabits the upper water column of the ocean on the undercooked or even raw side.
Bottomfish from the ocean and all freshwater fish are cooked till done. Most of them have a tendency to be hosts for worms in their flesh.
The only bottom fish I have eaten raw is Alaskan halibut but it has to be very fresh and well chilled AND closely inspected.
Hope I didn't leave you with the impression that I am a cannibal!!!!
a hui hou,
honu41
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