Making a Seared Ahi Tuna Fish Recipe Part 2

Video Transcript

Hi! I’m Louis Ortiz on behalf of Expert Village, and we’re back to show you the cooking procedure for a yellow fin tuna, seared yellow fin tuna actually, which is also referred to ahi, because ahi is the Hawaiian word for yellow fin tuna. I've got a non-stick Teflon sauté pan, and I’ve actually put a small amount of clarified butter in it and I’m heating that up to temperature as we speak. I’ve got some nice little bubbles coming off of it. Now, as I’ve told you previously, I like searing in a balsamic vinegar. By using the clarified butter, we get a longer cook time. It’s not necessarily that we’re trying to get a more done that’s on the inside, but I kind of like the gooeyness of the balsamic along with the clarified butter on the outside of the tuna as you sear it. Now, there’s a million different techniques. I’m just showing you a simple one that tends to be a crowd pleaser. I’m going to put some drops of balsamic into my pan here, so essentially we’re kind of infusing the warm clarified butter with this balsamic vinegar. We’re getting that nice and warm. We want to make sure it’s warm before the fish goes in because that’s going to actually create the sear. I’ve got my yellow fin tuna steak. In a previous video we’ve shown you, we just kind of dusted it with some sea salt and some fresh cracked black pepper. We’re going to go ahead and set him in there, and I’m going to go ahead turn this heat up. We’ve already got a sizzle, but it’s not a real severe sizzle. Now, if it’s a severe sizzle, that’s okay too. It’s just going to mean a shorter cooking time. As I told you, I kind of like for the clarified butter to be nice and warm and the balsamic vinegar to kind of infuse with that together so that you get this kind of gummy gooey texture on the outside of the tuna, and it turns out real nice. Again, this won’t take long. I like using a non-stick Teflon pan simply because it allows the ingredients both liquid and solid, the tuna and the butter in the balsamic, to just kind of slide around and give a nice even texture. As you can see, we’re already getting some color from the other side of the fish. Because I want to do that rare to medium rare in the middle, I went on ahead and flipped this over so we can go ahead and crank that heat up a little and we can get a little color out of the other side. This won’t take long at all. If you notice, I’m using a fish spatula; this makes it much much easier to get up underneath the product. It’s not a natural curvature, it’s fluted, so it’s just a real easy flip without damaging the fish or tearing it up. I’m just kind of dancing this around just a little bit over the heat so that I can get a little bit on the edges as well. This is all pretty much about the presentation and really preserving the whole natural goodness of the fish. That’s pretty much a done deal. I’m going to go ahead and turn the fire off because there’s residual heat within this aluminum pan. As you can hear, it’s still sizzling. We’ll come right back and play it for you and show you just a nice little presentation to use with it.

Watch these related videos

• 
  Making a Seared Ahi Tuna Fish Recipe Part 2

  playlist Views: 4,906

• 
  Making a Seared Ahi Tuna Fish Recipe Part 1

  playlist Views: 4,823

• 
  How to Cook Crab Cakes

  playlist Views: 3,255

• 
  Making a Seared Ahi Tuna Fish Recipe Part 3

  playlist Views: 3,063

• 
  How to Pan Fry a Fish Fillet

  playlist Views: 1,612

• 
  Preparation for Cooking Seared Salmon Step 2

  playlist Views: 2,834

Community Members who...

• Favorited this Video
• Rated This Video

Thumbs up or Thumbs down? Be the first to rate this video!

Top Tags