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What should I make with a big, fresh tuna steak for 2 -- I haven't cooked fish in years!

I have a pretty well-stocked kitchen, and really want to taste the tuna without overwhelming it. Thank you!

Rachel Christensen is the Director of Audience Development for Food52.

asked over 3 years ago

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14 answers 2022 views
ktr
ktr
added over 3 years ago

I'd probably go with roasted broccoli with an Asian sauce. The recipe I normally use isn't on here but I'm sure there are plenty here that would be great.

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ktr
ktr
added over 3 years ago

I forgot to say, the recipe I use has a teriyaki sauce.

Rachel Christensen
Rachel Christensen

Rachel Christensen is the Director of Audience Development for Food52.

added over 3 years ago

Wonderful idea! I actually just came back from the store and bought broccoli on a whim. This is a sign.

arcane54
added over 3 years ago

Lucky you to have some fresh tuna! I agree with ktr that Asian flavors go so well with tuna! soy, ginger, garlic, honey, mustard, toasted sesame oil are my go-to marinade ingredients when tuna is in season here. I also make Lydia Bastianich's tuna tonnato (a riff on veal tonnato and easy to find on the web) with some intense flavors: mustard, garlic and anchovies. Tuna has an assertive flavor, so it can stand up to other strong flavors without disappearing.

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Alexandra V. Jones
added over 3 years ago

Grilled fish tacos mid rare!

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Alexandra V. Jones
added over 3 years ago

Grilled fish tacos mid rare!

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Rachel Christensen
Rachel Christensen

Rachel Christensen is the Director of Audience Development for Food52.

added over 3 years ago

ah this sounds so good!

Rachel Christensen
Rachel Christensen

Rachel Christensen is the Director of Audience Development for Food52.

added over 3 years ago

ah this sounds so good!

Nancy
Nancy

Nancy is a trusted home cook.

added over 3 years ago

I know it's not in season, but a cucumber salad (with choice of tomato, feta, onion, melon, cilantro or mint) or a cucumber relish (diced fibe, with vinaigrette, mint and one or two aromatics of choice) both complement but don't overwhelm fresh tuna.

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Rachel Christensen
Rachel Christensen

Rachel Christensen is the Director of Audience Development for Food52.

added over 3 years ago

i'll keep this in my back pocket for the summer!

Susan W
Susan W

Susan W is a trusted source on General Cooking.

added over 3 years ago

My brother goes deep sea fishing for tuna in San Diego quite a bit. Before he fills my mom's freezer with it, we always make ceviche tacos or tostadas with it. Rick Bayless has a good tuna ceviche recipe with cilantro and avocados. It's best with super fresh tuna. Ice cold Mexican beer goes nicely. Chili spiked chocolate mousse is our traditional dessert.

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Rachel Christensen
Rachel Christensen

Rachel Christensen is the Director of Audience Development for Food52.

added over 3 years ago

now we're talking!

Susan W
Susan W

Susan W is a trusted source on General Cooking.

added over 3 years ago

Another good one is Eric Ripert's pan seared tuna with a basil, cilantro and thyme chimichurri served over arugula tossed with some of the chimichurri. It's published in Food and Wine and available online. I think we only had dried thyme, so we skipped it. It was delicious.

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Rachel Christensen
Rachel Christensen

Rachel Christensen is the Director of Audience Development for Food52.

added over 3 years ago

i actually have fresh cilantro and basil in the fridge right now!