Eating a GOOD Tuna Steak APPRECIATION....

[celticspride34]

mmmm.... fresh blue fin with a little sea salt and cracked black pepper....

 

[senor chang]

 

[senor chang]

 

[roscoe p wallace]

I'm a line chef at Mitchell's Fish Market, we make a seared ahi tuna appetizer that is crusted with smoked salt and pepper, seared for about 13 seconds on each side, sliced thin, layed on a plate with sushi rice, an apricot ale sauce drizzle, a little rice wine soy sauce, some pickeled cucumber and red onion salad, and some wonton crackers....

Its ridiculously good, and I thank my job everyday for forcing me to know how to make each part of that dish, and recipes I have done so much I could make them in my sleep.

 

[roscoe p wallace]

I'm a line chef at Mitchell's Fish Market, we make a seared ahi tuna appetizer that is crusted with smoked salt and pepper, seared for about 13 seconds on each side, sliced thin, layed on a plate with sushi rice, an apricot ale sauce drizzle, a little rice wine soy sauce, some pickeled cucumber and red onion salad, and some wonton crackers....

Its ridiculously good, and I thank my job everyday for forcing me to know how to make each part of that dish, and recipes I have done so much I could make them in my sleep.

 

[mplsdunk]

Originally Posted by Roscoe P Wallace

I'm a line chef at Mitchell's Fish Market, we make a seared ahi tuna appetizer that is crusted with smoked salt and pepper, seared for about 13 seconds on each side, sliced thin, layed on a plate with sushi rice, an apricot ale sauce drizzle, a little rice wine soy sauce, some pickeled cucumber and red onion salad, and some wonton crackers....

Its ridiculously good, and I thank my job everyday for forcing me to know how to make each part of that dish, and recipes I have done so much I could make them in my sleep.

we got some tuna tartare taco at my job as an appetizer that's pretty good.  it's no tuna steak though.

 

[mplsdunk]

Originally Posted by Roscoe P Wallace

I'm a line chef at Mitchell's Fish Market, we make a seared ahi tuna appetizer that is crusted with smoked salt and pepper, seared for about 13 seconds on each side, sliced thin, layed on a plate with sushi rice, an apricot ale sauce drizzle, a little rice wine soy sauce, some pickeled cucumber and red onion salad, and some wonton crackers....

Its ridiculously good, and I thank my job everyday for forcing me to know how to make each part of that dish, and recipes I have done so much I could make them in my sleep.

we got some tuna tartare taco at my job as an appetizer that's pretty good.  it's no tuna steak though.

 

[Sinner]

Destination Kicks wrote:

---

Without a doubt! The middle just melts.

Place right up the street from me makes a mean Seared Tuna Greek Salad for only like $11. Might have to stop by today or tomorrow.

Actually, the stuff that "melts" is fatty-tuna, which is toro.  The pic I posted was a leaner cut called maguro and has a deeper red color.  The fatty toro cuts melts in your mouth, but is too rich for my liking.  It's also more expensive.  I prefer the leaner cuts.  
The white marbled bits are tuna fat.

 

[Sinner]

Destination Kicks wrote:

---

Without a doubt! The middle just melts.

Place right up the street from me makes a mean Seared Tuna Greek Salad for only like $11. Might have to stop by today or tomorrow.

Actually, the stuff that "melts" is fatty-tuna, which is toro.  The pic I posted was a leaner cut called maguro and has a deeper red color.  The fatty toro cuts melts in your mouth, but is too rich for my liking.  It's also more expensive.  I prefer the leaner cuts.  
The white marbled bits are tuna fat.

 

[luong1209]

How much does it usually cost? 

 

[luong1209]

How much does it usually cost? 

 

[Sinner]

Depends on the place really. Then there's the different grade of toro... some more marbled/higher fat content, some not as much, but still good.

 

[Sinner]

Depends on the place really. Then there's the different grade of toro... some more marbled/higher fat content, some not as much, but still good.

 

[damnitzdom]

Originally Posted by Roscoe P Wallace

I'm a line chef at Mitchell's Fish Market, we make a seared ahi tuna appetizer that is crusted with smoked salt and pepper, seared for about 13 seconds on each side, sliced thin, layed on a plate with sushi rice, an apricot ale sauce drizzle, a little rice wine soy sauce, some pickeled cucumber and red onion salad, and some wonton crackers....

Its ridiculously good, and I thank my job everyday for forcing me to know how to make each part of that dish, and recipes I have done so much I could make them in my sleep.

Pics and recipe?

 

[damnitzdom]

Originally Posted by Roscoe P Wallace

I'm a line chef at Mitchell's Fish Market, we make a seared ahi tuna appetizer that is crusted with smoked salt and pepper, seared for about 13 seconds on each side, sliced thin, layed on a plate with sushi rice, an apricot ale sauce drizzle, a little rice wine soy sauce, some pickeled cucumber and red onion salad, and some wonton crackers....

Its ridiculously good, and I thank my job everyday for forcing me to know how to make each part of that dish, and recipes I have done so much I could make them in my sleep.

Pics and recipe?

 

[doublejs07]

Originally Posted by Roscoe P Wallace

I'm a line chef at Mitchell's Fish Market, we make a seared ahi tuna appetizer that is crusted with smoked salt and pepper, seared for about 13 seconds on each side, sliced thin, layed on a plate with sushi rice, an apricot ale sauce drizzle, a little rice wine soy sauce, some pickeled cucumber and red onion salad, and some wonton crackers....

Its ridiculously good, and I thank my job everyday for forcing me to know how to make each part of that dish, and recipes I have done so much I could make them in my sleep.

sounds DELICIOUS....

I had one this weekend at Bobby Flay's....it didn't disappoint....

My meat/fish hierarchy goes like this:

1a - Steak
1b - Tuna Steak
2 - Chicken

 

[doublejs07]

Originally Posted by Roscoe P Wallace

I'm a line chef at Mitchell's Fish Market, we make a seared ahi tuna appetizer that is crusted with smoked salt and pepper, seared for about 13 seconds on each side, sliced thin, layed on a plate with sushi rice, an apricot ale sauce drizzle, a little rice wine soy sauce, some pickeled cucumber and red onion salad, and some wonton crackers....

Its ridiculously good, and I thank my job everyday for forcing me to know how to make each part of that dish, and recipes I have done so much I could make them in my sleep.

sounds DELICIOUS....

I had one this weekend at Bobby Flay's....it didn't disappoint....

My meat/fish hierarchy goes like this:

1a - Steak
1b - Tuna Steak
2 - Chicken

 

[damnitzdom]

Originally Posted by DoubleJs07

Originally Posted by Roscoe P Wallace

I'm a line chef at Mitchell's Fish Market, we make a seared ahi tuna appetizer that is crusted with smoked salt and pepper, seared for about 13 seconds on each side, sliced thin, layed on a plate with sushi rice, an apricot ale sauce drizzle, a little rice wine soy sauce, some pickeled cucumber and red onion salad, and some wonton crackers....

Its ridiculously good, and I thank my job everyday for forcing me to know how to make each part of that dish, and recipes I have done so much I could make them in my sleep.

sounds DELICIOUS....

I had one this weekend at Bobby Flay's....it didn't disappoint....

My meat/fish hierarchy goes like this:

1a - Steak
1b - Tuna Steak
2 - Chicken

1a) a good cooked steak
1b) Tuna steak
1c) Chicken

 

[damnitzdom]

Originally Posted by DoubleJs07

Originally Posted by Roscoe P Wallace

I'm a line chef at Mitchell's Fish Market, we make a seared ahi tuna appetizer that is crusted with smoked salt and pepper, seared for about 13 seconds on each side, sliced thin, layed on a plate with sushi rice, an apricot ale sauce drizzle, a little rice wine soy sauce, some pickeled cucumber and red onion salad, and some wonton crackers....

Its ridiculously good, and I thank my job everyday for forcing me to know how to make each part of that dish, and recipes I have done so much I could make them in my sleep.

sounds DELICIOUS....

I had one this weekend at Bobby Flay's....it didn't disappoint....

My meat/fish hierarchy goes like this:

1a - Steak
1b - Tuna Steak
2 - Chicken

1a) a good cooked steak
1b) Tuna steak
1c) Chicken

 

[23bryan]

Originally Posted by Tha Flashy One

never tried a tuna steak but it looks pretty good

 

[23bryan]

Originally Posted by Tha Flashy One

never tried a tuna steak but it looks pretty good

 

[papageorgeo]

Originally Posted by SinnerP

Absolutely.  Seared... raw in the middle.
This too...

http://www.ku****ei.com/wp-content/uploads/2009/02/maguro.jpg

 

[papageorgeo]

Originally Posted by SinnerP

Absolutely.  Seared... raw in the middle.
This too...

http://www.ku****ei.com/wp-content/uploads/2009/02/maguro.jpg

 

[elpablo21]

mmmmmmm.....me want

 

[elpablo21]

mmmmmmm.....me want