Description:
These firm and flaky seafood steaks have a meaty flavor that’s sure to satisfy, a favorite among seafood lovers.
Packaging:
Individually Packaged
Recommended Wine Selection:
Pinot Noir, Pinot Grigio
Ahi Tuna
Product Description
Thaw filets overnight in refrigerator OR use the Quick Thaw Method of placing vacuum packed filets in cold water for approximately 30-40 minutes.
Grilling
- Heat your grill to a surface temperature of 400 degrees
- Rub oil on tuna steaks and season with salt and pepper
- If you enjoy your tuna steak rare to medium rare grill your tuna approximately 3 minutes per inch of thickness.
If you prefer you tuna cooked through the cooking time would be 6 minutes per inch of thickness
Meaning if your tuna steak is 1 inch thick and you like it medium rare cook it for approximately 2 minutes on the first side and 1 minute on the second side.
Conventional Oven
- Preheat oven to 375°F.
- Lightly spray baking sheet with cooking spray.
- Place portions on baking sheet.
- Bake for 20 to 22 minutes (less, depending on how rare you want the middle).
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Seared Tuna Pepper Steaks
Ingredients
- 4 6- to 7-ounce ahi tuna steaks (each about 1 inch thick)
- 1 tablespoon coarsely cracked black pepper
- 2 teaspoons oriental sesame oil
- 2 tablespoons soy sauce
- 1/4 cup dry Sherry
- 2 tablespoons chopped fresh chives or green onion tops
Preparation
Sprinkle tuna steaks on both sides with salt, then sprinkle with coarsely cracked black pepper, pressing gently to adhere. Heat sesame oil in large nonstick skillet over high heat. Add tuna steaks and sear until brown outside and just opaque in center, about 3 minutes per side. Using tongs, transfer tuna steaks to platter. Tent platter loosely with foil to keep tuna steaks warm. Add soy sauce, then Sherry to same skillet. Reduce heat and simmer until mixture is slightly reduced, scraping up any browned bits, about 1 minute. Spoon sauce over tuna steaks. Sprinkle with chives or green onion tops.
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