Some people feel uneasy about cooking seafood at home. That queasy smell, the slimy touch, and all those stomach-churning innards can easily dissuade one from home-cooking fish and seafood. However, start considering the health benefits and heart-healthy nutrients (DHAs, EPAs, and Omega-3s) of seafood, and the queasiness may start to disappear.
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Eating eight ounces, or three servings of seafood a week, helps prevent heart disease and reduces the risk of cardiac arrest. While you chew on that, read what Jerilyn Covert of Men’s Health says about preparing an amazing tuna steak at home.
Choose the Best Fillet
Albacore tuna is the perfect choice: it’s lighter in colour, and tastes just as delicious as other tunas. Albacore tuna is more affordable than most other types of tuna.
Make Sure It’s Fresh
The best way to determine the fish’s freshness is by doing “the sniff test.” Snag the fish that’s closest to the catch date as possible.
For the fish’s sustainability, you can go online for the latest information at the Monterey Bay Seafood Watch website to cross-reference the location of the catch.
If Price is an Issue, Choose Frozen
Occasionally, you may find the price of the freshest tuna skyrocket. In this is the case, getting frozen tuna steaks should be a good alternative. Advances in technology have upped the freezing process to preserve products with little reduction in quality, and seafood products are quickly processed and frozen after capture, keeping peak freshness intact.
Season Right
The right seasoning is crucial for a fantastic seafood meal. So, let’s try Chef Barton Seaver’s amazing concoction of Chardonnay salt. He loves to season his tuna steaks with wine salts. You’ll need: 2 tbsp of kosher salt, a pinch of ground allspice, ½ tsp of ground coriander, ½ tsp of ground cinnamon, a zest of ½ of an orange, and leaves from 1 sprig of fresh tarragon.
Mix all of these ingredients in a bowl with your fingers, while lightly staining the tarragon leaves to release their pungent oils. Cover and allow to set for at least 20 minutes. Dust on tuna steaks to taste.
Sear Perfectly
Use direct and high heat, and sear to less-well-done. A medium-done tuna holds its moisture and silken texture. Beyond that, tuna becomes dry. The cross-section of a perfectly-done tuna steak has an even band of white seared flesh with a pinkish center. Season and lightly oil the tuna and grill it over the coal. It shouldn’t take longer than 2 minutes. Flip the steak to cook the other side for the same length of time.
That’s a juicy tuna steak coming your way. Always slice the steak across its grain. Serve with citrusy salsa. Add spices to get the bite that you like.