Seared Tuna (and how to brown it faster)
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- Опубліковано 5 чер 2024
- Seared Tuna (and how to brown it faster)
00:00 Intro
00:32 Grilling Glaze and Why it Works
01:11 Why Sear Tuna (why not eat it raw?)
01:37 Grilling Glaze Recipe
03:20 Salting and Searing the Tuna
06:21 Where I Buy My Tuna
07:20 Why It Took me 13 Years to Make a Tuna Video
For the Grilling Glaze:
1 garlic clove grated on a microplane zester
1 tsp Dijon mustard
1 tsp soy sauce
1 tsp pomegranate molasses (or 1/2 tsp balsamic vinegar + 1/2 tsp honey or maple syrup)
1.5 Tbsp oil (like canola)
1 tsp za’atar (optional)
In a small bowl mix the garlic, mustard, soy sauce, and molasses with a fork or a whisk. Slowly add the oil, whisking constantly. Add za’atar if using. Can be made ahead and refrigerated. Mix well before using.
For the Tuna:
Thick tuna steaks (1.25 - 2 inches thick)
Salt
Grilling glaze (you’ll only need a little)
Oil for the pan (like canola)
Option 1: Salt ahead (for more even seasoning): Sprinkle tuna with salt and refrigerate for 2-24 hours. Dry very thoroughly on paper towels and cover in a very thin coating of the grilling glaze.
Option 2: Salt right before sear (no need to plan ahead): Only start this process when your pan is heating up so that the salt doesn’t draw the moisture out of the fish. Dry the fish thoroughly on paper towels, sprinkle with salt and cover in a very thin coating of the grilling glaze.
Searing:
Preheat a non-stick, cast iron, or carbon steel pan over high heat. For a non-stick pan, add a drizzle of oil as soon as the pan is on the heat. For cast iron and carbon steel, wait for them to get hot before adding the oil. Sear the tuna for 1 minute per side. Turn off the heat and stand it up on the short sides for a few seconds (just until they turn gray). Remove to a plate. No need to rest it. Slice across the grain. Serve with salmorejo ( • Salmorejo, but better! ) or a sauce of your choice.
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Haha I was just thinking "What was this interesting cooking channel that I have watched months ago again?" and searched for your videos. And there you just published a new recipe 1 Minute ago :)
I just had a huge “duh” moment when you said no need to let the tuna rest. Old habits die hard! Thank you❤
Heading to boston in 2 weeks for my honeymoon sad i wont be able to take one of your classes but will try one of your restaurant recommendations. Thanks for your vids
Wow, guess I know what I'm doing this weekend. Amazing.
Helen, thank you for the video, and for sharing that little story.
Thank you for the content, you have changed(upgraded) many aspects of my cooking game.
loved this video, and the tuna/data story! - Wanted to share a tip that may help those of us who may sometimes only find not-as-thick pieces of tuna: I've seen videos of Japanese chefs who after searing the tuna they dip it in ice water to stop the cooking, then dry it w paper towel before slicing
I love Market Basket! I have one 5 min walking. It was devastating when they went on strike! Great video.
Her videos feel like a warm hug. :)
That tuna dish made me hungry :D
Great tips and that glaze looks like it could be good for many other things (which I am sure you use it for). I've dropped non-stick for cast iron. Yes, it's heavy as heck, but I can't complain about the results I am getting :)
Made this on a lark the other day while my wife was in town... Thanks for the tip about the Market Basket in Waltham! It turned out absolutely stellar!
Love you! You’re AMAZING!
You have the best voice. You should do ASMR. I would listen to you just speak for hours if you're just reading a random book
Spontaneously made this (complete with the salmorejo) tonight - so delicious. Thank you.
Thank you for giving this tuna a shot! I am glad it turned out well :)
Yeah, Market Basket in Waltham. Wegman's in Burlington is also good. H-Mart in Burlington. Red's Best in Boston Public Market too. Or, if you don't care about cost, Eataly.
Helen is awesome!
Thanks for the Market Basket tip :)
I find I have to put Helen's videos on in the background and rely on her very thorough and well delivered descriptions of food and processes. Because, if I watch her talking my brain only records her face and her movements and my eyes get covered up with little hearts and I endup having to rewind all of it.
AMEN!! I'm the same way. She is stunningly beautiful
I have been using the grilling glaze on many things; basically any and every preparation of protein except for...grilling! 😅 It's definitely worth making the full batch and using elsewhere.
0:27 before going any futher, I'm guessing pomegranate molasses.
EDIT: well I wasn't wrong...
Market Basket has a great fish department in Chelsea, I'll have to visit Waltham!
As an interesting fact: the nice color you're getting is mostly thanks to the sugars in the glaze that will caramelize while the reste of the savoury ingredients give it a nice flavor. The maillard reaction requires sugars(reducing sugars to be exact, so not table sugar) to give nice browning and flavor, which tuna meat happens to have very little of. So this is definitely the best way to get a nice browning! Another way to increase the maillard speed reaction is to change the ph to a more alkaline level. So if you were to remove the vinegar and add a very small amount of baking soda or lime, you'd see even faster glazing.
I wonder if you added an 1/8th-1/4 tsp of baking soda to the glaze if that would help browning even more?
I know that all the food science people love baking soda for help with browning, but I really dislike how it tastes. what I love about this glaze is that it's not just the look. It's the kind of flavor you get from a grilled steak or a roast chicken, but it happens instantly.
For that you'd also have to remove the mustard and the pomegranate molasses, which also increase the acidity - there's really no way for this sauce to use the maillard reaction, it inhibits it. But as you say, Tuna would struggle to maillard anyway!
Your husbands data must be true....i too loved this video. And made me subscribe to you.
This looks absolutely delicious.
Quick question though !
I usually make salmon this way (without the glaze, i didn't know about it and can't wait to try this).
One issue i run into frequently is that sometimes the center of my salmon is not quite as hot as i'd like when served.
Do you serve this dish cold or hot ? If hot, is the tuna warm enough with only 1 min on each side ?
This is not a hot dish. The center of the tuna is cold. The outer parts are room temp by the time you slice. The sauce is room temp too. Salmon would be quite different.
Focaccia Masterclass (In-Depth Yeast Bread Tutorial)
Very good video, one question, Why do some recipes add potatoes?
I don't know
Helen, I've probably tried more of your recipes than those of any other food UA-camrs bar Chef John. I mean he is the OG.
Can you please share other tuna or in general fish recipes?
Here is my fish and seafood playlist: ua-cam.com/play/PLaaYCMq3l7jusnxW9yJThfMKtKTWjZBKf.html If you get through all of these, let me know and I'll make a new one :)
@@helenrennie GREAT! Thanks.
*puts away blow torch* oh right, glaze, yeah that makes more sense.
❤🎉
Hi! Are you from Romania?
I love the story about your academic husband suggesting you focus on tuna based content. Like somehow you could be the home cooking content generator who dominates the sub-specialty not of quick weeknight, or keto, or restaurant copycat, but just: TUNA. Also, hyper focusing on just this would probably skew your diet into mercury poisoning territory, haha.
What is the “carrot trick”, please? I’ve watched at least 2-3 years of your videos and I don’t remember it. 😢
I've inserted a clip right into this video. Just fill the empty spots with carrot planks to prevent them from overheating.
@@helenrennie wow! Thank you!
Pacific Yellowfin Tuna must be better than Atlantic because it's pretty tasty and not bland at all! Thanks for the video!
I am not comparing pacific with atlantic here. I am comparing yellowfin with a fatty bluefin.
@@helenrennieI didn't think you were, but you said yellowfin was bland - that's not the case with what I've eaten from the Pacific.
I read that title wrong. I thought it said Scared Tuna.
When you're browning a glaze such as this, you're just caramelising the sugar, aren't you? This is not the same as getting a Maillard reaction from the flesh of the tuna, is it? The two aren't equivalent chemically or, presumably, in taste. (This question comes from ignorance.)
Actually, they are chemically very similar. I am not a chemist, so I am speaking from the point of view of how it tastes, but here is a video by ATK that explains the chem of browning in a bit more detail ua-cam.com/video/rzL07v6w8AA/v-deo.htmlsi=R-pfj5m_oldV25sF
@@helenrennie Thank you so much, Helen!
do not use canola oil. olive oil is the only oil to consume.
Can you compromise with, say, avocado, or some other food-safe oil?
Olive oil will smoke/burn when used for high temperature cooking. Any neutral high-temp oil should be fine.
yes, for brief high heat applications avocado oil would be preferred over canola. Another option is ghee@@Landis963
Helen, you have taken me from the idiocracy of dumb ass cooking to the competency of a culinary craftsman. How can I repay you? Please accept my thanks.
Ah -- what a heartwarming comment :)