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Another experiment...and the tuna on the left was over cooked. I tried a sear for about 3-1/2 minutes a side, but I have a POS for a stove, and it needs to be replaced.
The one on the left was seasoned lightly with salt and pepper, while the one on the right had salt and my "kitchen pepper" (Black and cayenne in even quantities).
Both topped with a ginger orange glaze consisting of:
1/2 cup water
2 Tbsp Rice Wine Vinegar
3 Tbsp Soy Sauce
1 Tsp Minced garlic
1 Tsp grated ginger
2-1/2 Tbsp brown sugar, and
2 Tbsp Orange Juice.
Mix all in a sauce pan, bring to a boil for about 20 minutes, then reduce to a simmer until it'll coat a spoon.
The one on the left was seasoned lightly with salt and pepper, while the one on the right had salt and my "kitchen pepper" (Black and cayenne in even quantities).
Both topped with a ginger orange glaze consisting of:
1/2 cup water
2 Tbsp Rice Wine Vinegar
3 Tbsp Soy Sauce
1 Tsp Minced garlic
1 Tsp grated ginger
2-1/2 Tbsp brown sugar, and
2 Tbsp Orange Juice.
Mix all in a sauce pan, bring to a boil for about 20 minutes, then reduce to a simmer until it'll coat a spoon.
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Seared tuna is delicious! Wuff tends to go much lighter sear on his. *Smiles* Just barely away from raw. Like this: http://www.furaffinity.net/full/25877728/
That orange glaze sounds wonderful!! Vrghr definitely going to try that one out! Bet it would go a treat on other proteins too, like chicken or pork.
Vrghr going to give "Tuna Confit" via Sous Vide a try soon too! Wuff's thinking that offering your orange glaze on the side would be the perfect finish for that.
That orange glaze sounds wonderful!! Vrghr definitely going to try that one out! Bet it would go a treat on other proteins too, like chicken or pork.
Vrghr going to give "Tuna Confit" via Sous Vide a try soon too! Wuff's thinking that offering your orange glaze on the side would be the perfect finish for that.
Not a seafood fan, but dude, it's steak!
My first experience with real tuna was at a friend's house in high school. When they told me what was for dinner, my reaction was, "yeah, tuna, so what." I didn't realize that the chunk of red meat Dr. Lin put on the grill was -- well, the story kinda tells itself at that point...
My first experience with real tuna was at a friend's house in high school. When they told me what was for dinner, my reaction was, "yeah, tuna, so what." I didn't realize that the chunk of red meat Dr. Lin put on the grill was -- well, the story kinda tells itself at that point...
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