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Kristen is the Creative Director of Food52
Have you ever tried poaching them in olive oil? Amanda explains the technique in this recipe: http://www.food52.com/recipes...
Brush it generously (or submerge in) with the ubiquitous South East Asian sambal sauce. Sear in hot skilled with vegetable oil on medium high heat for three minutes on one side and two minutes on the other for a bright red rearsteak. Slice thin (1/3 inch) and fan out, serve with lime wedge and cilantro.
Or sear similarly after brushing with soy sauce (or ponzu) and encrusting with sesame seeds.
Or saute one diced garlic, one medium shallot and one diced tomato. Grate two large tomatoes into the pan, a pinch of fresh oregano, a quarter cup of capers, quarter cup of coarse shopped olives, and three anchovies, add a cup of vegetable stock, season to taste, bring to simmer and toss in the tuna steak after seasoning with salt and pepper. This will not give you a red center necessarily -- I like to poach the tuna through to let it absorb all the flavors. Cook some al dente pasta and serve with the sauce and the tuna. You could also execute this prep with good quality canned tuna!
Open face tuna sandwiches.
Season tuna steaks with salt, pepper, olive oil, and herbs de provence. Sear in a grill pan on med high heat for a few minutes on each side. Top each steak with a piece of white cheddar at the end, just until melted.
Slice ciabatta bread lengthwise and toast the bottom half. Spread tartar sauce (preferably homemade) and layer with a few thin slices of tomatoes (if you can get a hold of a good one, otherwise, you can omit), pile on tuna steak and top with a basil chiffonade. Bon Appetit!
Pat the steaks dry. Put a bit of olive oil on the steaks and dredge in sesame seeds. In a hot skillet, cook until done. For rosy pink, not red, about 3 minutes total for 1.5 inch thick steaks.
pierino is a trusted source on General Cooking and Tough Love.
My first choice would be to second Kristen's suggestion for poaching in olive oil. Another would be to cook them en papiollote in parchment or foil. Season with olive oil, garlic, good chopped olives, and capers. Salt and pepper. Add a basil leaf to each packet if you like and seal. Preheat your oven to 375F. Depending on thickness they probably take 15 to 20 minutes to cook through.
Season well w/s&p and put in a steamer basket over simmering water w/any aromatics you choose. The HEALTHIEST, and for me, the tastiest way to cook fish. Check with a knife after 6 to 8 minutes for every inch of thickness of the fish. Everybody has different preferences about when a fish is done, as they do w/ meat. Raw, rare, medium, medium rare, well done. It's your decision!. Also check out Jacque Pepin's technique of dry sauteing/steaming fish w/ the skin on without ANY fats. It's absolutely delicious.
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