Awesome video. I do sesame oil, a quarter teaspoon of fresh ginger, dried fennel, coarse salt and peppercorn. Also like to rest it on a reduced soy brown sugary mix... probably a bit much for some, but within that 5 ingredient threshold
Ed, just a warning of care: I'm not sure if you noticed, but when you sharpen your knife just before you cut thentuna, there are metal shavings still on the knife. Just be careful, sir. Thanks for the video!
+feenux82 OOPS! you are right....I certainly didn't notice when I was filming...only afterwards! For the record, I do normally wipe the blade off after sharpening! Thanks for watching and noticing... If you get a chance, check out my v2.0 verison of my Seared Tuna Steak where I do NOT make that mistake! :-)
You say to buy fresh tuna and never frozen. Studies prove the frozen is just as good even with Japan's sushi buyers. Modern tuna boats are freezing the fish on board the boat so there really is very few people who have access to never frozen tuna.
All fish sold in America at some point was frozen somewhere in the supply chain. Especially sushi grade tuna. Sushi grade tuna has been frozen to a temperature well below negative 10° and held there for a extended period of time. That's the kill off parasites. Any unfrozen fish you pick up from the The grocery market was simply frozen fish that has been thawed. So if you pick up a bag of frozen fish and thaw it yourself it is exact same thing.
@@KitchensimpleTv no problem. Frozen fish at the grocery store has a undeserved bad reputation as being "not fresh" but it is the exact opposite. Store-bought frozen fish thawed in the refrigerator overnight will be far fresher than the thawed fish that may have been sitting on the shelf for 2 days or more. And probably cheaper. 😉
You dont wanna use a non-stick pan... when u have the pan very hot like that it wrecks the non-stick, You should be using a cast iron pan. And u also wanna use sushi grade if u are just searing it!
On the comment of never using frozen, in fact sushi grade fish should always be frozen to a very low temperature. The reason is that it kills parasites. It's a common misnomer that "sushi grade" means it's super fresh. Especially if you make salmon sashimi, freezing is important because salmon is even more prone to containing parasites.
3:50 Time saver: Heat 1/4 tsp olive oil 1st, add tuna, season, add pre-cooked rice, mix in 1 T. raisins, 1 T. Lite syrup, 4 dashes hot sauce and flip after 10 minutes on medium heat, replace lid and turn off burner. It cooks with retained heat with a tight lid for 5-10 minutes. Serve hot on a plate.
YES you are right...I neglected to show that you should always either rinse, or wipe down the knife after sharpening! I guess I was kind of nervous since this was one my early videos! But thanks for paying such close attention!
Ed, looks great! However, a couple points: You *should* be using frozen tuna. Why, you ask? Because you're eating raw fish, and as such, should be using sushi (sashimi) grade tuna. Sashimi-grade fish, by definition, MUST be pre-frozen to kill any parasites, since it won't be cooked. Secondly, if you're sharpening your knife like that right before you cut into the fish, you really ought to wipe down the blade. You're putting tons of tiny metal fragments in your fish otherwise!
it has taken me two days of research now to finally find the only one video on youtube where the steak is seasoned simply with salt and pepper. i was even told what goes as a side dish. no fennel seeds, no coriander seeds. just salt and pepper. thank you for that.
super appreciate your comment. my whole thing is finding the beauty of SIMPLE, FRESH ingredients and techniques, not complicated stuff...life's too short!
Ahi tuna is great. I cook my over coals In a cast iron pan using any oils available. I cook it all the way threw or I’ll eat whatever is warm and heat up the whatever is cold Sirachi sauce Salt And pepper is great Ahi is my favorite so far But I’m very New to cooking in general I did some research Ahi has some of the highest Mercury levels While Sockeye Salmon has some of the Lowest levels. Crazy stuff. But Mercury doesn’t bother me when I’m hungry for that delicious Live Caught fish (Comes frozen Thawed out In a fridge)
I don't think people really know how a Tuna steak taste like . It's not even close to a Old can of tuna . It's really over looked by people to have a over powering fishy taste . It's a must try . Great video . Maken some tuna tunight.Sweeeeeeeet!
Sushi grade tuna (or any fish) is previously flash frozen tuna. Sushi grade means it was frozen so all bacteria and possible parasites were killed. Even the fanciest sushi restaurants use previously frozen. ;) You can buy fresh at the store, freeze it, and thaw it out and BAM sushi grade.
You are right! But as a non-pro I might have used the wrong description. I did use too much oil, but on the other hand when I put the fish in the pan, it does make full contact the surface so it's kind of in between sear/fry! Rest assured that i only oil the fish now and do NOT put a layer of oil in the pan first.
@@KitchensimpleTv hell yeah, now you're talking strategy! I will say that with any non-delicate meat, you can skip the oil entirely. It'll release from the pan when it's properly seared. Just jiggle the pan until it decides to release, then flip. GG
I buy sushi grade Tuna for sushi frozen all the time - there are Sushi chefs that freeze fish After they buy it at market for texture reasons. No biggie, just something I learned watching sushi chef vids on food network or ? In any case, I have had GREAT experience with frozen.
I'm pretty sure they freeze to kill any parasites. I can't see how freezing changes the texture. It might be the case with tuna, since I'm not very familiar with it, but fatty fish like salmon do not change texture at all
Wow! This was so easy and quick to make! I'm actually eating it now as I write this. However, I never cook in vegetable oil. I used unsalted butter. Great keto meal! Thank you!
Butter has fat and water which causes a steaming affect..that’s why it’s good for cooking vegetables. Oil is good for pan searing because it’s pure fat.
I watched this to get an overview- very good. A couple of your comments just helped me realize... um, I better cook it all the way for my young son who doesn't like sushi and save the searing for the hubby and I. Thanks- you saved me a headache for dinner here in Austin, TX tonight! Oh, and the credits are funny. Ed, Ed, Ed.... and Patiency- Mary. Awesome. :)
Love some of the points you made cleared than ever I have heard. Sushi, however is a technique for preparing rice, sashimi is served uncooked fish. I think.
You can buy very good frozen tuna "Sushi grade tuna" is always frozen due to federal law stating that any fish that is being sold for raw consumption must be frozen to kill any parasites and such that may be present.
Looks good, question why so much vegetable oil in a non-stick pan? Especially after you put evo on the loin before seasoning. Just wanted to know your thoughts on that... Thank You Sir.
@@hannah_308 it's not high enough that it's dangerous, but it's high enough you just want to eat it in moderation. Most say once every 1-2 weeks, and unless you're pregnant or
I'm not kidding its way better cooked in butter then place it on a bet of white sticky rice. And a side of melted butter, lemons, limes, and avocados. Gives ot a Steakhouse flavor.. and some lobster tail will do just fine.. Just season it with LAWRY's carlic salt and fresh crushed black pepper.. easy and fast.. the best fusion with simplesity
Thank you for this video. My buddy from work just caught some bluefin and gave me some. Never had it in my life and I’m looking forward to cooking it up
Awesome job on the REAL TIME cooking!👌 so many channels use quick-cuts to save time. But you made it all about the tuna, and it looks like something I would pay for a plate of. Thanks for the info.
i tried sushi when i was about 16 (now 25) & i absolutely hated it, never tried it again.. i just started making pan seared yellowfin tuna steak how ed has displayed it here & I absolutely love it.. maybe I should try sushi again lol !
Ive cooked tuna steaks before and ithink they go very well with a butter and red wine baste with shitake mushrooms cooking alongside the steaks and rosemary put inside the steak by cutting into with the grain slightly it comes put great
Good video, looks delicious, wanting to make some tuna tonight. I must say that isn't a true sear though. A true sear is done at a much higher heat, gives you a nice brown golden crust, and is not done in a non-stick pan.
Thanks for you comment. Your points are well taken. You could definitely use a lighter hand on the oil in the pan. And I definitely use a cast iron pan and higher heat when searing beef!
jnnlis I appreciate all the advice and have made a new, improved Seared Tuna Steak v2.0 video! Check it out.... th-cam.com/video/JWDYUZuMkBc/w-d-xo.html
+Saqi S I cannot recommend cooking it all the way! Tuna can dry out and become very tough if overcooked. But, if you want just watch the side of the tuna and when it's cooked 1/2 way thru, then flip and cook the other 1/2.
What should be the temperature of the oil at point / time of putting the tuna into the pan please. What should be the internal temperature of the tuna at time of ready… thanks very much
Firsat off, Way too much oil. Second, You need a cast iron pan. I fish out of SO Cal long range tuna fleet. I have an upright freezer packed with hundreds of pounds of albacore and other species of fish, Halibut, yellowtail, calico bass, bonito, big eye, yellowfin. Frozen Tuna is prefect for searing. This guy has a lot to learn.
Paul B Thanks for the advice! I am going to make a followup video for TUNA 2.0 incorporating all the advice I have received. As a rank amateur I really appreciate all the feedback you and others have given and will try to learn from it and pass it on!
I'm pretty sure that the only way you are going to get "fresh" tuna as opposed to frozen tuna is to catch it yourself in the USA. All tuna must be flash frozen on the boat where it is caught, so buying frozen tuna is the best way to go. You can then defrost it yourself and not at the super market where it has been thawed out for hours before using.
Is it okay to use butter to grease the pan instead when cooking fish? I always make a big mess when using vegetable oil. Update: Never mind, butter sucks. Just turn the heat lower to minimize oil splashing DUH!
Ed, thanks for the vid. I was literally cooking 2 small ahi tuna steaks while watching your vid, and kinda cooked a little too long, but still came out pretty good. My only concern with this type of fish is under cooking and getting myself sick.
You should be getting the best tuna you can for this dish. Sushi grade! As you can see I make and serve it with the center raw....so yes! you are right....just get the best you can afford. Fresh and delicious!
CHeck into it to be sure, but my understanding is that so long as the Tuna has been previously frozen, you should have not problems. Sushi grade must have been frozen. Again, check into it.
ex recipe>>>>> orange juice +smoked pepper past or barbecue sauce +butter all on fire >>> or Garlic, paprika, cumin, coriander, salt, hot red peppers, soy sauce (sweet), lemon and vinegar notes>>>>>Grilled on charcoal with salt olive oil coriander and black pepper
ex recipe>>>>> orange juice +smoked pepper past or barbecue sauce +butter all on fire >>> Garlic, paprika, cumin, coriander, salt, hot red peppers, soy sauce (sweet), lemon and vinegar notes>>>>>Grilled on charcoal with salt olive oil coriander and black pepper
My view is that if tuna is well cared for by your store and good quality (sushi grade), then there should be no problem. Think sushi, with the sides seared! 🐟
MsOutkast88 Every skillet and stovetop burner combination is different so it's a little hard to answer, kind of a medium high. I put the steak in when the oil starts to "shimmer". Then I adjust the burner to maintain that lively sizzling sound. If it's smoking too much you know it's too hot! You don't want to burn the bottom.
There's no issues with cutting a tuna steak in half, right? I have one medium sized steak, and ideally would like to cut half into sashimi, and sear the rest. I dont see why there would be an issue, but would cooking time decrease? Or not, since it's still the same thickness.
Ed's Kitchen Simple Just checked online here in UK at my local ( pricey) supermarket and did the conversion from GBP and we are curently paying $43 a kilo....so roughly $21 a pound. It's a treat but worth it occasionally as it's soooo good. Probably could be found cheaper elsewhere if I looked but I think there is a need to buy it resposibly and very fresh.
Agreed, FRESH and QUALITY are key! The good news? You don't need a lot per person...maybe 3-4 ounces (100 grams)! So about $4.30/serving at your pricing. I always serve with a bunch of salad (mescalun/mixed greens) and some delicous bread toasted....It should be the centerpiece of a LIGHT meal.
There's no such thing as "fresh and never frozen" tuna in north america. The only place where you can find non-frozen tuna is typically in Japan. All tuna is usually frozen on the boat, right when it gets caught.
BREAKING NEWS!!!! I catch and freeze tuna regularly after properly processing the fish and vaccum packaging what we cannot consume promptly. I have found that it cooks best when placed in the pan FROZEN SOLID. It does not cease up. If it has been frozen it is best to cook it when it is rock solid. I was skeptical when a Japanese chef told me this. He was absolutely right. .
+paranoidandriod You are right! The hotter the better for real searing...did you see my version 2 of this video? i tried to fix some of the minor errors in it.
Just a observation but you have hot spots on your pan. You may want to try rotating the cut of fish more before flipping. I'm not trying to give you a hard time, just a observation. Looks very tasty though.
+schlaznger Yep. Due to variations in pans and burners hotspots can be an issue. Normally I move the pan around a couple of times instead of moving the food in the pan. Good catch!
+schlaznger Just a tip if anybody see's this, I usually sear with a cast iron pan, you can preheat the cast iron in the oven, then place it on the stove... Usually the pan stays a consistent heat for quite a while with this method.
Sushi is not raw fish, Sashimi is!. Nothing wrong with good quality frozen tuna when thawed correctly. One does not need as much oil, This is possibly why there are a few dislikes!
Oil gives it a crispy finish (which is a matter of taste). I rub my fish with a dash of extra virgin olive oil and have a very hot pan ready. I then drizzle it with extra virgin olive oil when I pull it out and let it sit, seems to maintain its moisture and gives it a fresh taste.... There are many ways.
Both sushi and sashimi are raw. Sushi means slices of raw fish, mixed with, laid over or wrapped in or around special sushi rice (rice with vinegar). Sashimi means raw fish. Many fish steaks (like Tuna) are cooked in a sashimi style which simply means seared on both sides and very raw in the middle. Many menu's refer to the pan sear in this fashion.
Thanks Scott. But I understand Sushi is a Japanese dish consisting of small balls or rolls of vinegar-flavoured cold rice served with a garnish of vegetables, egg, or raw seafood. Sashimi is a Japanese dish of bite-sized pieces of raw fish eaten with soy sauce and wasabi paste.. Please look these terms up in a dictionary or Google them. I make a lot of sushi. Otherwise you can ask a sushi chef at your nearest sushi bar. Check out some images of sushi on google. Take care. www.google.com.au/search?q=what+is+a+Sushi&biw=1163&bih=596&source=lnms&tbm=isch&sa=X&ei=IPXAVKmLMoe7mQWEmoKICA&ved=0CAYQ_AUoAQ
quick question I know tuna and other fishes have parasites and are dangerous to eat raw how do you prep the tuna steak so that it is edible and safe to eat?
"sometimes you'll see frozen tuna, do not buy that" as I take my frozen tuna out of the vaccum sealed freezer bag
Aldi?
I’m about to do the same thing right now.
@@AW-nj9le you already know it
@@charlottehartges5285 lol
@@AW-nj9le 😂
Awesome video. I do sesame oil, a quarter teaspoon of fresh ginger, dried fennel, coarse salt and peppercorn. Also like to rest it on a reduced soy brown sugary mix... probably a bit much for some, but within that 5 ingredient threshold
Sounds great
Love the video! No flashy slow mo, no dramatic bgm, straight to the point and easy to follow.
Thank you Charles! I have to admit that's my goal. I'm not a real chef. Just an idiot with a kitchen, a camera, and some pans! 😎
Ed, just a warning of care: I'm not sure if you noticed, but when you sharpen your knife just before you cut thentuna, there are metal shavings still on the knife. Just be careful, sir. Thanks for the video!
+feenux82 OOPS! you are right....I certainly didn't notice when I was filming...only afterwards! For the record, I do normally wipe the blade off after sharpening! Thanks for watching and noticing... If you get a chance, check out my v2.0 verison of my Seared Tuna Steak where I do NOT make that mistake! :-)
Oh wow, i noticed that too, very dangerous... 5:44
Such a reckless. I hope it never happen again
I'm NOT a professional chef and an SO appreciate when you guys point out how I can improve! I've NEVER done that again! :-)
feenux82 I was thinking the same thing. The entire time I was like no don’t do it! And he did!
"I am just gonna put a little bit of oil"
...INVADES IRAQ.
Such an underrated response lmfao
😂😂😂
This is such a genius comment!
im stealing this its so good hahaha
@@Nephromancer3 ...by all means. I think I also stole it from somewhere else. :)
Just a little reminder that knives should always be cleaned after sharpening.
Anth March Thanks for the reminder! Of course, you are right. I will be more careful on subsequent videos!
Steel shards add to the flavor
Getting those extra minerals in. Also a bit of anti rust chromium won't hurt nobody living 👍
He ate the metal!
It was going so well upto that point.
Ed, this was wonderful. I appreciate your lack of ego in responses. Its always easy to criticize, much more difficult to be humble.
You say to buy fresh tuna and never frozen. Studies prove the frozen is just as good even with Japan's sushi buyers. Modern tuna boats are freezing the fish on board the boat so there really is very few people who have access to never frozen tuna.
Kevin Youngblut it’s true. Fisherman who catch Tuna usually is in the ocean for 1 year.
Dont get a migraine over it. He's talking dont buy a frozen tuna steak in plastic wrap. Get one from the seafood section already thawed.
Thank you for that info.
I like to buy wild caught salmon off the Pacific coast, and eat it without freezing it, but of course I really don't mind if I have to freeze it lol
@Debby Welong
Yeah, that's wrong, tuna fisherman stay out for 10 days MAX.
I buy frozen tuna steaks from my market. Taste great. They are small too, like 3 or 4 oz each. They cook evenly and are tender.
All fish sold in America at some point was frozen somewhere in the supply chain. Especially sushi grade tuna. Sushi grade tuna has been frozen to a temperature well below negative 10° and held there for a extended period of time. That's the kill off parasites. Any unfrozen fish you pick up from the The grocery market was simply frozen fish that has been thawed. So if you pick up a bag of frozen fish and thaw it yourself it is exact same thing.
Yo! Thanks so much for your insight!
@@KitchensimpleTv no problem. Frozen fish at the grocery store has a undeserved bad reputation as being "not fresh" but it is the exact opposite. Store-bought frozen fish thawed in the refrigerator overnight will be far fresher than the thawed fish that may have been sitting on the shelf for 2 days or more. And probably cheaper. 😉
First time cooking tuna steak I tried throwing on salt pepper, herbs Dr province and some lemon and it turned out great!!
Sounds great!
You dont wanna use a non-stick pan... when u have the pan very hot like that it wrecks the non-stick, You should be using a cast iron pan. And u also wanna use sushi grade if u are just searing it!
i hate to be the one to tell, but bro.... you gay :/
@puggles luv I've got some bad news for you too little one...
@@bauma7546 Gay because he's smarter than you? Ok dipshit.
On the comment of never using frozen, in fact sushi grade fish should always be frozen to a very low temperature. The reason is that it kills parasites. It's a common misnomer that "sushi grade" means it's super fresh. Especially if you make salmon sashimi, freezing is important because salmon is even more prone to containing parasites.
Thanks for the excellent feedback! I'm an amateur cook, so this kind of input is appreciated.
np! Happy eating :)
A.L. Murkar
Wish I had watched this before over cooking Mr Tuna.
3:50 Time saver: Heat 1/4 tsp olive oil 1st, add tuna, season, add pre-cooked rice, mix in 1 T. raisins, 1 T. Lite syrup, 4 dashes hot sauce and flip after 10 minutes on medium heat, replace lid and turn off burner. It cooks with retained heat with a tight lid for 5-10 minutes. Serve hot on a plate.
Thanks to all the excellent feedback, I have made a followup video!
Seared Tuna Steak v2.0 - Episode 86
th-cam.com/video/JWDYUZuMkBc/w-d-xo.html
+Ed's Kitchen Simple this looks so amazing. What kind of tuna steak is the one that has a deep red color?
+Ed's Kitchen Simple btw, you should always rinse/wipe your knife after sharpening, you may have ingested remnants of metal!
YES you are right...I neglected to show that you should always either rinse, or wipe down the knife after sharpening! I guess I was kind of nervous since this was one my early videos! But thanks for paying such close attention!
angry birds songs frm the movie
In *love* with the tuna steak! Beautiful! :)
i swear i could almost smell it from this end even before the cooking began, tuna meat looks delicious
Ed, looks great! However, a couple points:
You *should* be using frozen tuna. Why, you ask? Because you're eating raw fish, and as such, should be using sushi (sashimi) grade tuna. Sashimi-grade fish, by definition, MUST be pre-frozen to kill any parasites, since it won't be cooked.
Secondly, if you're sharpening your knife like that right before you cut into the fish, you really ought to wipe down the blade. You're putting tons of tiny metal fragments in your fish otherwise!
Randiesel i
it has taken me two days of research now to finally find the only one video on youtube where the steak is seasoned simply with salt and pepper. i was even told what goes as a side dish. no fennel seeds, no coriander seeds. just salt and pepper. thank you for that.
super appreciate your comment. my whole thing is finding the beauty of SIMPLE, FRESH ingredients and techniques, not complicated stuff...life's too short!
It's midnight and I am craving a tuna steak now. Damn it, I have any tuna handy. :(
its 3am and im cooking one as i type this lol
Ahi tuna is great. I cook my over coals In a cast iron pan using any oils available.
I cook it all the way threw or I’ll eat whatever is warm and heat up the whatever is cold
Sirachi sauce
Salt
And pepper is great
Ahi is my favorite so far
But I’m very
New to cooking in general
I did some research
Ahi has some of the highest Mercury levels
While Sockeye Salmon has some of the Lowest levels.
Crazy stuff.
But Mercury doesn’t bother me when I’m hungry for that delicious
Live Caught fish
(Comes frozen
Thawed out In a fridge)
I used your video to make my first attempt at pan seared ahi tuna and it was delicious! ❤️ Thank you for the visual lesson.
I don't think people really know how a Tuna steak taste like . It's not even close to a Old can of tuna . It's really over looked by people to have a over powering fishy taste . It's a must try . Great video . Maken some tuna tunight.Sweeeeeeeet!
Sushi grade tuna (or any fish) is previously flash frozen tuna. Sushi grade means it was frozen so all bacteria and possible parasites were killed. Even the fanciest sushi restaurants use previously frozen. ;) You can buy fresh at the store, freeze it, and thaw it out and BAM sushi grade.
eh you can definitely get fresh sushi grade tuna unfrozen
good stuff.. the tuna looks great ! but I would require more than 2 and half slices on the plate for my meal. both vids are good.
His way of saying "if you dont like sushi, do not cook pan seared tuna, youre not gonna like it" is accurate asf. Nice vid man.
Just wanna point out that you aren't searing your tuna, you are frying it in oil. Not the same thing
You are right! But as a non-pro I might have used the wrong description. I did use too much oil, but on the other hand when I put the fish in the pan, it does make full contact the surface so it's kind of in between sear/fry! Rest assured that i only oil the fish now and do NOT put a layer of oil in the pan first.
@@KitchensimpleTv hell yeah, now you're talking strategy! I will say that with any non-delicate meat, you can skip the oil entirely. It'll release from the pan when it's properly seared. Just jiggle the pan until it decides to release, then flip. GG
I buy sushi grade Tuna for sushi frozen all the time - there are Sushi chefs that freeze fish After they buy it at market for texture reasons. No biggie, just something I learned watching sushi chef vids on food network or ? In any case, I have had GREAT experience with frozen.
I'm pretty sure they freeze to kill any parasites. I can't see how freezing changes the texture. It might be the case with tuna, since I'm not very familiar with it, but fatty fish like salmon do not change texture at all
Wow! This was so easy and quick to make! I'm actually eating it now as I write this. However, I never cook in vegetable oil. I used unsalted butter. Great keto meal! Thank you!
Butter has fat and water which causes a steaming affect..that’s why it’s good for cooking vegetables. Oil is good for pan searing because it’s pure fat.
@@brookecarter4621 ghee then
I watched this to get an overview- very good. A couple of your comments just helped me realize... um, I better cook it all the way for my young son who doesn't like sushi and save the searing for the hubby and I. Thanks- you saved me a headache for dinner here in Austin, TX tonight! Oh, and the credits are funny. Ed, Ed, Ed.... and Patiency- Mary. Awesome. :)
Hey Thanks for the feedback!
And glad you like the credits.... Mary does get the PATIENCE Merit Badge for putting up with my video shenanigans.
Homie got metal fibers in his tuna lol. Wash that knife off after sharpening it
UGH! BUSTED. What do you expect from an idiot cook with a camera! 🤪🎥 And YES I am super careful now.
Love some of the points you made cleared than ever I have heard.
Sushi, however is a technique for preparing rice, sashimi is served uncooked fish. I think.
i'm not a professional, just a home cook (always making mistakes and learning), so i appreciate your feedback and that you enjoyed my presentation!
Mr. Wolf, you are correct Sir.
@@jkg6211 thanks
You can buy very good frozen tuna "Sushi grade tuna" is always frozen due to federal law stating that any fish that is being sold for raw consumption must be frozen to kill any parasites and such that may be present.
Thank You so much for your video.I defrosted Tuna fish today and didn’t know how to cook it.I will prepare it exactly the way you show us.👍🏼
Cool! Hope you enjoyed your dinner. Have to admit I was so lucky to have a great tuna supply from a local grocery store so i found this easy!
LOVE that you kept the camera running wile the fish was cooking
Looks good, question why so much vegetable oil in a non-stick pan?
Especially after you put evo on the loin before seasoning.
Just wanted to know your thoughts on that...
Thank You Sir.
May i know, if i cook tuna just like that, is it should keep in medium or should go for well done? or are both same in taste?
i love it like this! but i have to tell you i have to cook my wife's portion to almost well done..... like beef steak, it's a personal preference!
Cooking my first tuna steak tonight. Thank you so much for simplifying the process. Wish me luck.
absolutely! check out the revised version 2.0 of this video where i corrected some of my amateur mistakes!
Made this the other night, honestly, it was great. Never thought something so easy would taste so good. Thanks for the vid!
Is tuna fish healthy to eat? I have never eaten it before but now planning to eat tuna , but I'm scared if it has mercury n reacts to body
@@hannah_308 it's not high enough that it's dangerous, but it's high enough you just want to eat it in moderation. Most say once every 1-2 weeks, and unless you're pregnant or
Lol I love the chuckle, “if you don’t like sushi don’t eat this.” 😂
I'm not kidding its way better cooked in butter then place it on a bet of white sticky rice. And a side of melted butter, lemons, limes, and avocados. Gives ot a Steakhouse flavor.. and some lobster tail will do just fine..
Just season it with LAWRY's carlic salt and fresh crushed black pepper.. easy and fast.. the best fusion with simplesity
Wouldn’t the butter burn?
the sound of this tuna searing is oddly calming
Thank you for this video. My buddy from work just caught some bluefin and gave me some. Never had it in my life and I’m looking forward to cooking it up
Dop
ooooo what a treat. Did you like it?
Awesome job on the REAL TIME cooking!👌 so many channels use quick-cuts to save time. But you made it all about the tuna, and it looks like something I would pay for a plate of. Thanks for the info.
Thanks so much! 😊
i tried sushi when i was about 16 (now 25) & i absolutely hated it, never tried it again.. i just started making pan seared yellowfin tuna steak how ed has displayed it here & I absolutely love it.. maybe I should try sushi again lol !
The fire was still on....
shout out to the whole team of... Eds!
Tuna steak...are incredibly delicious...
we love it! make sure you listen to the comments about my over-oiling...they are RIGHT!
Ive cooked tuna steaks before and ithink they go very well with a butter and red wine baste with shitake mushrooms cooking alongside the steaks and rosemary put inside the steak by cutting into with the grain slightly it comes put great
That tuna recipe turned out delicious! - We love cooking and did something with seared tuna too :)
is it normal to smell bad
@@vv17386 no
Do you have to let tuna get to room temp before cooking or can it be put into the hot pan while it’s still cold?
i would let it come up towards room temp....less of a thermal trip from there to cooked.
Try rubbing mayo on top then season with coarse pepper and kosher salt. You wont need any oil to pan sear it
@paul mcdowell
So mayo good for pan searing
Good video, looks delicious, wanting to make some tuna tonight. I must say that isn't a true sear though. A true sear is done at a much higher heat, gives you a nice brown golden crust, and is not done in a non-stick pan.
Thanks for you comment. Your points are well taken. You could definitely use a lighter hand on the oil in the pan. And I definitely use a cast iron pan and higher heat when searing beef!
jnnlis I appreciate all the advice and have made a new, improved Seared Tuna Steak v2.0 video! Check it out.... th-cam.com/video/JWDYUZuMkBc/w-d-xo.html
Beautiful tuna on a beautiful polish plate from POLISH Pottery
you can't be serious about the oil in the pan.....
Occum's Razor. Simple is always the best. Looks great!
Will this work out of a can? Asking for a friend
not really. this requires fresh (or previously frozen) tuna....
😂😂
how long should i cook it for if i want it to be well cooked, or cooked all the way?
+Saqi S I cannot recommend cooking it all the way! Tuna can dry out and become very tough if overcooked. But, if you want just watch the side of the tuna and when it's cooked 1/2 way thru, then flip and cook the other 1/2.
とても美味しそう！😊
ワインやウイスキーに合いそう。
I want to eat delicious-looking tuna with whiskey 👍👍
Sounds like a great combo! I recently had incredible Ramen and Suntory Whiskey in Durham, NC, USA and i loved it! So i get your vibe.
What should be the temperature of the oil at point / time of putting the tuna into the pan please.
What should be the internal temperature of the tuna at time of ready… thanks very much
Firsat off, Way too much oil. Second, You need a cast iron pan. I fish out of SO Cal long range tuna fleet. I have an upright freezer packed with hundreds of pounds of albacore and other species of fish, Halibut, yellowtail, calico bass, bonito, big eye, yellowfin. Frozen Tuna is prefect for searing. This guy has a lot to learn.
Paul B Thanks for the advice! I am going to make a followup video for TUNA 2.0 incorporating all the advice I have received. As a rank amateur I really appreciate all the feedback you and others have given and will try to learn from it and pass it on!
I used your advice just the other night. The tuna was good, but I thought the
frozen I had was quite good.
glad to hear it..... i'm no pro, so grateful that you tried it! keep on cookin!
I'm pretty sure that the only way you are going to get "fresh" tuna as opposed to frozen tuna is to catch it yourself in the USA. All tuna must be flash frozen on the boat where it is caught, so buying frozen tuna is the best way to go. You can then defrost it yourself and not at the super market where it has been thawed out for hours before using.
is that one piece of tuna supppsed to feed familly of 6 ? each getting 3 tiny slices plus the roasted veggies ?
i generally allocate 4-5 ounces per person as a main course or 2-3 for an appetizer....
Google "pan seared tuna steak". See this video. "how to cook seared tuna: Episode 24". I had no idea the process was that involved 🤣
Is it okay to use butter to grease the pan instead when cooking fish? I always make a big mess when using vegetable oil.
Update: Never mind, butter sucks. Just turn the heat lower to minimize oil splashing DUH!
Criticism by Kara, LoL!! Looks great man, I'll try this.
Can I use butter and coat it in the pan as I would with pan seared steak?
was it still raw at the middle of the tuna?
yes.....like sushi!....use best tuna you can afford for this one.
Ed, thanks for the vid. I was literally cooking 2 small ahi tuna steaks while watching your vid, and kinda cooked a little too long, but still came out pretty good. My only concern with this type of fish is under cooking and getting myself sick.
You should be getting the best tuna you can for this dish. Sushi grade! As you can see I make and serve it with the center raw....so yes! you are right....just get the best you can afford. Fresh and delicious!
Very cool, thanks for the reply. I did cook these again a few days ago, and came out near perfect. ;)
CHeck into it to be sure, but my understanding is that so long as the Tuna has been previously frozen, you should have not problems. Sushi grade must have been frozen. Again, check into it.
ex recipe>>>>> orange juice +smoked pepper past or barbecue sauce +butter all on fire >>>
or Garlic, paprika, cumin, coriander, salt, hot red peppers, soy sauce (sweet), lemon and vinegar
notes>>>>>Grilled on charcoal with salt olive oil coriander and black pepper
Not bad at all. I'll be doing this tomorrow for dinner with caught tuna
Footage Factory jkkdkmbr
Yep what he said
ex recipe>>>>> orange juice +smoked pepper past or barbecue sauce +butter all on fire >>>
Garlic, paprika, cumin, coriander, salt, hot red peppers, soy sauce (sweet), lemon and vinegar
notes>>>>>Grilled on charcoal with salt olive oil coriander and black pepper
not enough colour on the tuna... and instead of sawing the tuna... just slice it with long strokes..
+peter reid pan clearly wasn't hot enough idk why he put that tuna in there like that
Is it okay to eat if the middle is raw?
My view is that if tuna is well cared for by your store and good quality (sushi grade), then there should be no problem. Think sushi, with the sides seared! 🐟
beautiful and simple. Wish more youtube posters were as knowledgeable direct and effective. Thank you, going to enjoy a great tuna steak tonight.
Love 鮪-Maguro-tuna fish steak with little Wasabi on it. Greetings from Tokyo, Japan
When you sharpen your knife, thoroughly rince and clean it after. You do not want metal residue in your tuna.
Great job. Just out of curiosity, what temperature or level of heat did you have the skillet on?
MsOutkast88 Every skillet and stovetop burner combination is different so it's a little hard to answer, kind of a medium high. I put the steak in when the oil starts to "shimmer". Then I adjust the burner to maintain that lively sizzling sound. If it's smoking too much you know it's too hot! You don't want to burn the bottom.
There's no issues with cutting a tuna steak in half, right? I have one medium sized steak, and ideally would like to cut half into sashimi, and sear the rest. I dont see why there would be an issue, but would cooking time decrease? Or not, since it's still the same thickness.
And it's Sushi grade, fresh from the... fishery? Fish butcher?... you get it
i don't see why not! I think i mentioned to watch the sides while cooking and turn when about 1/4 done on each side. Enjoy!
I got my TUNA from the store Stew Leonard's in Yonkers, NY, USA. They told me it is NOT frozen. And to us it is DELICIOUS!
Very helpful and just all I needed..will be making it this weekend. Tuna VERY expensive even for a piece smaller than the piece you had!
June Brown Indeed! - In the NY City area we get it for around $18/pound at Stew Leonards!
Ed's Kitchen Simple Just checked online here in UK at my local ( pricey) supermarket and did the conversion from GBP and we are curently paying $43 a kilo....so roughly $21 a pound. It's a treat but worth it occasionally as it's soooo good. Probably could be found cheaper elsewhere if I looked but I think there is a need to buy it resposibly and very fresh.
Agreed, FRESH and QUALITY are key! The good news? You don't need a lot per person...maybe 3-4 ounces (100 grams)! So about $4.30/serving at your pricing. I always serve with a bunch of salad (mescalun/mixed greens) and some delicous bread toasted....It should be the centerpiece of a LIGHT meal.
All tuna are frozen at some point unless you buy it directly from a fishing port early in the morning like most michelin star sushi restaurants do.
You might be right. But this stuff was beautiful and delicious. 🐟
The Americans are going to invade that plate for the oil!!
haha...good one.... yep that was a boo boo......watch the later revised version where i fixed a couple of the glaring mistakes.
"Criticism by Kara" hahahaha LMAO!
There's no such thing as "fresh and never frozen" tuna in north america. The only place where you can find non-frozen tuna is typically in Japan. All tuna is usually frozen on the boat, right when it gets caught.
BREAKING NEWS!!!! I catch and freeze tuna regularly after properly processing the fish and vaccum packaging what we cannot consume promptly. I have found that it cooks best when placed in the pan FROZEN SOLID. It does not cease up. If it has been frozen it is best to cook it when it is rock solid. I was skeptical when a Japanese chef told me this. He was absolutely right. .
its hard to encrust in sesame seeds this way though
So I just made this and just finished eating, I got to say it was easy and delicious.
Why didn’t u give me some☹️
put pepper on at the end, pepper has a tendency to burn when fried. plus much better flavor =)
Pepper before, you want it to cook into your tuna. Try matinating it first.
the pan probably could have been a little hotter, especially if you're searing. you would get better color for sure.
+paranoidandriod You are right! The hotter the better for real searing...did you see my version 2 of this video? i tried to fix some of the minor errors in it.
Great job Ed but....................try using either more evo oil in your pan or even better try coconut oil. Tastes better and much healthier.
how can you tell if its sushi grade at the grocery store like whole foods for example
I’m cooking as I watch you...so far so good
thanks for watching! i made several mistakes in this early video of mine....there is an update v2.0 on the channel.... live and learn!
You almost fried it,,,so much oil
+Dudin Sali Someone always has to be a bitch about stuff.
+salozmen29 It's called criticism.
I agree pan no where near hit enough
That is not seared because of too much oil. Looks like a fried pork chop
+williamseale lol
Very helpful video, especially getting the tuna to room temp. I liked the credits. :)
Emily Allen Hey thanks! Anything special you would like to see?Suggestions gladly accepted....
Thank you for this Pros make it look Easy!
Great idea, thank you!👍✌️
How long did you let it cook on each side?
Just a observation but you have hot spots on your pan. You may want to try rotating the cut of fish more before flipping. I'm not trying to give you a hard time, just a observation. Looks very tasty though.
+schlaznger Yep. Due to variations in pans and burners hotspots can be an issue. Normally I move the pan around a couple of times instead of moving the food in the pan. Good catch!
+schlaznger Just a tip if anybody see's this, I usually sear with a cast iron pan, you can preheat the cast iron in the oven, then place it on the stove... Usually the pan stays a consistent heat for quite a while with this method.
Shane Kirkley Great idea Shane! I will defiantly try it. Thanks for the advise.
Simplistic. Thank you.
You bet! That's what i was going for! :-)
Sushi is not raw fish, Sashimi is!. Nothing wrong with good quality frozen tuna when thawed correctly. One does not need as much oil, This is possibly why there are a few dislikes!
Thanks for the feedback. I was a little heavy handed with the oil, you could certainly use less! (maybe 2 T).
Oil gives it a crispy finish (which is a matter of taste). I rub my fish with a dash of extra virgin olive oil and have a very hot pan ready. I then drizzle it with extra virgin olive oil when I pull it out and let it sit, seems to maintain its moisture and gives it a fresh taste.... There are many ways.
Both sushi and sashimi are raw. Sushi means slices of raw fish, mixed with, laid over or wrapped in or around special sushi rice (rice with vinegar). Sashimi means raw fish. Many fish steaks (like Tuna) are cooked in a sashimi style which simply means seared on both sides and very raw in the middle. Many menu's refer to the pan sear in this fashion.
Thanks Scott. But I understand Sushi is a Japanese dish consisting of small balls or rolls of vinegar-flavoured cold rice served with a garnish of vegetables, egg, or raw seafood. Sashimi is a Japanese dish of bite-sized pieces of raw fish eaten with soy sauce and wasabi paste.. Please look these terms up in a dictionary or Google them. I make a lot of sushi. Otherwise you can ask a sushi chef at your nearest sushi bar. Check out some images of sushi on google. Take care.
www.google.com.au/search?q=what+is+a+Sushi&biw=1163&bih=596&source=lnms&tbm=isch&sa=X&ei=IPXAVKmLMoe7mQWEmoKICA&ved=0CAYQ_AUoAQ
quick question I know tuna and other fishes have parasites and are dangerous to eat raw how do you prep the tuna steak so that it is edible and safe to eat?