I just bought 3 thick (delicious) fresh tuna steaks (YUM!!)... and completely forgot that our grill is broken :( I've never cooked fresh fish on anything but the grill. My mom and BFF said to pan sear them, the guy at the fish counter said to broil them... Grr!! What's the best, most delicious, non drying way to cook these things without a grill?! How long do you keep them in for?
How long do you keep them in for??
Pan sear, I like mine rare, so I don't leave them on that long, just a minute or two on each side, depending on the thickness, cracked pepper and salt, that's it...Enjoy!
Broiling is about the same as grilling- it is sometimes called 'indoor grilling', so I would go with broiling.
i would suggest the broiler, because it is like an upside down grill. but i dunno, i've never broiled fresh fish. good luck!
Broil them! Crank up your oven to 450 or 500 and pop them in. It's the closest thing to grilling. I do it all the time in the winter with veggies and meat.
I would broil them. Yum! We usually serve ours with a yummy roasted red pepper sauce (but that's when it grilled), saffron rice, and grilled asparagus. Now I'm hungry again, and I just had lunch!:)
I would broil since they are thick. Pan searing will dry them out before the middle is done.
So far as time goes I really don't know, less than ten minutes for sure. After about five minutes stick a fork in along the scales and when it is done they should just pull apart easily. If they are already seperating on their own you have cooked it too long.
I broil my salmon fillets, they are usually pretty thin, not sure what te thickness is on your tuna steaks...but for my salmon fillets I usually like mine well done and that calls for 5 min per side...otherwise you can always go out and buy a grill pan that sets on top of your burners, we have a cast iron one that I use all the time for burgers when the weather is not outdoor grill-worthy.
http://southernfood.about.com/od/freshsalmonrecipes/r/bl3...
10 min per inch of thickness.
I pan sear them.
Season them like a beef steak - salt, pepper, onion and garlic powder.
Olive oil and a pat of butter of the pan (the olive oil keeps the butter from burning).
Pop in the steaks - when they are seared and have good color on the "down" side, flip 'em until they have good color on that side also.
Should still be rare to medium rare.
Yummy.
Or, if you have like a George Foreman electric grill you can cook them on that.
Pan sear one minute on each side (all four) if you like them rare!
broil. like everyone else has said it is the closest thing to the grill. I do this with fish all the time. My hub will use it to do up burgers when it is frigged outside(which for him means anything cooler the 55). I have never cooked tuna steaks before, but I am sure they are just like doing up a thick piece of halibut!! yum!! enjoy:)
I pan sear them. If they are thick you may have to place them upright for part of the time in order to cook the outside.
