I need help with preparing fresh albacore tuna. I bought a whole one and have many steaks. The first time I cooked it, I pan fried it, and it was very dry and tasteless. Any ideas?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Tuna cooks very quickly. Your best bet would be to cook it rare or mid-rare. Very hot pan or grill, pan sear on both sides briefly. It should preserve both the flavor and the moisture.
Also if it's not already cut into separate steaks you could braise a 2 lb. chunk. Slow cooking at low heat in wine would keep it moist while cooking it through.
HalfPint is a trusted home cook.
Try Vietnamese Braised Fish (Ca Kho To) using the tuna steaks, http://wanderingchopsticks...
You don't need a claypot. My mother use to make this in a regular medium sauce pan. This is a dish that tastes even better the next day, because the fish soaks up the braising liquid.
Sarah is a trusted source on General Cooking.
Super, super hot pan & oil
Well seasoned exterior with your choice of seasoning
Steak in - 6 to 12 seconds a side - and out.
At this point you can either chill it down and serve it cold, for example sliced in a salad, or serve it straight away. Pop it in the fridge to stop the cooking process if you're planning on the former.
pierino is a trusted source on General Cooking and Tough Love.
I like to grill over real wood charcoal but for something more daring you can "poach" it in olive oil. Keep the flame fairly low as you don't want to set the kitchen on fire.
A traditional technique we're newly obsessed with.
Juiciest Salt-Baked Chicken
Summer's #1 Power Ingredient
Go On, Spread Out
5 Tips from Stella Parks
Your #1 Loves