by JON MOHRMAN Last Updated: Jan 31, 2014
Jon Mohrman is a author and editor in excess of seven years. He focuses on food, travel and health topics. He attended the College of Pittsburgh for British literature and Bay Area Condition College for creative writing.
Tuna is among the fatty fish wealthy in omega-3 essential fatty acids the American Heart Association suggests eating two times or even more weekly. However, because tuna runs relatively full of mercury, get it only being an periodic a part of your sea food rotation, together with salmon, spanish mackerel, cod, trout along with other fatty fish. Ahi tuna steaks prepare quite rapidly too rapidly, actually, to allow them to heat through by trying to prepare them while frozen. But, since it is this type of small cut, you are able to defrost in serious trouble within minutes after which prepare it in a couple of minutes more.
Step One
Run your hot plain tap water for just a few minutes therefore it heats fully. Fill a sizable bowl with warm water and submerge the frozen ahi tuna steak while will still be covered with airtight packaging. Let it rest for around ten minutes to thaw.
Step Two
Convey a surefire or any other heavy bottomed skillet around the stove over high temperature for any couple of minutes.
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Step Three
Unwrap the tuna steak and pat it dry with sponges as the pan heats. Brush each side after some oil, then sprinkle on pepper and salt to taste. Pat on other flavoring agents, if you want, for example thyme, dill, tarragon, rosemary oil, lime or lemon zest or a little chili pepper powder or Cajun seasonings.
Step Four
Put the ahi tuna within the pan and sear it for two to three minutes for rare to medium-rare. Transform it over and done with a spatula or tongs. Prepare sleep issues for an additional two to three minutes for rare to medium-rare. Turn the tuna steak again and prepare each side once again for an additional one to two minutes each for medium or medium-well. Take it out of the pan quickly.
Tips
- It's standard to consume ahi tuna steaks rare or medium-rare, however the USDA recommends cooking fish until its flesh is opaque completely through also it reaches an interior temperature of 145 levels F.
Things You Will Need
- Large bowl
- Surefire or any other skillet
- Sponges
- Cooking brush
- Oil
- Pepper and salt
- Additional flavoring agents (optional)
- Spatula or tongs
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