What are the best tuna tips?

The best tuna burning tips begin with the fish themselves: the use of fresh high quality cut will go a long way to successful tuna burning. After fish are selected, there are many marinades or flavors that can be added according to the preference, and any will work if the fish is properly prepared for cooking. Sunbathing should be done on a well -oiled, very hot cooking surface for the best results.

Tuna are large fish that come in several different varieties. Tuna Ahi and Tuna of yellowing are popular for seaging, but no matter what type is chosen, it is most important that it is very fresh and high quality. Fish that were frozen for transport and then thawed for sale will not be of high quality or have such a pleasant texture as fresh, never frozen tuna. In addition, because tuna for searing generally leads to a very rare or even raw center, it is best to choose steaks that have recently been cut out of AFreshly caught fish and then maintained adequately chilled.

An animal cut for searing tuna is a thick steak; Definitely not thinner than 1 inch (2.54 cm), but preferably at least 1 ¼ inches (3.18 cm). The thickness is important, because in order to obtain a nice brown bark on the outside of the tuna and still retains the rare center, the fish must be able to cook on the edges without boiling the center. Some people could rather before the marinade before mating tuna, often with Asian flavors like soy sauce and ginger. However, the marinade is not necessary and simple salt and pepper will still produce a tasty tuna toasted.

Before mating tuna, it is important to bring fish to room temperature so that it is evenly cooked; The chilled tuna can lead to warm edges and unpleasantly cold center. The tuna should be gently patting dry to remove any water from the surface could interfere with mating and fishY or cooking surface should be generously oiled to prevent gluing. Whether the surface used is a grill or a pelvis with an island, it must be very hot for tuna for singing: if the surface is not hot enough, the center of the steak converts before a brown bark can form on the outside.

SEARED Tuna is generally served somewhat rare in the middle, often hardly heated over or at room temperature. This can be achieved by cooking steaks above high heat for a very short time, approximately 60 seconds to the side or slightly longer for stronger steaks. If the raw center is not attractive, the steaks can be cooked longer to reduce the rarity.