Seared Tuna (and how to brown it faster)

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:

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[Heyiammaxi]

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 :)

[genanadeau]

I just had a huge “duh” moment when you said no need to let the tuna rest. Old habits die hard! Thank you❤

[JoseWolff]

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

[xxxXXX]

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

[Foodgeek]

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 :)

[songbird]

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!

[Rdasboss]

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

[YourWealthCome]

I love Market Basket! I have one 5 min walking. It was devastating when they went on strike! Great video.

[jameskelly]

Helen, thank you for the video, and for sharing that little story.

[akicarus]

Thank you for the content, you have changed(upgraded) many aspects of my cooking game.

[Bynming]

Wow, guess I know what I'm doing this weekend. Amazing.

[jessezymet]

Spontaneously made this (complete with the salmorejo) tonight — so delicious. Thank you.

[hyperbaroque]

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.

[maluskakrecik]

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.

[ace]

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.

[bostonbesteats]

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.

[oscardaimlourd]

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 ?

[FutureCommentary]

Helen, I've probably tried more of your recipes than those of any other food YouTubers bar Chef John. I mean he is the OG.
Can you please share other tuna or in general fish recipes?

[BatmanBurns]

Market Basket has a great fish department in Chelsea, I'll have to visit Waltham!

[oscarcarvalho]

Focaccia Masterclass (In-Depth Yeast Bread Tutorial)
Very good video, one question, Why do some recipes add potatoes?