How To Cook Ahi Tuna (yellowfin tuna)

[Chez 0]

1) cast iron skillet2) fillet of ahi tuna3) Zanatara Blackening Powder4) extra virgin olive oilFor those worried about the MSG in the zanatara spices, swap with some other blackening spice. Just make sure most of the zanatara spices are in the swap.As with all cooking, the more expensive the ingrediants, the better result (more flavor, better texutre, etc.) and of course the freshness is essential in the tuna.Heat iron skillet to near bright red. Even if it's red, that's OK, just be prepared for a cool red center in your ahi. The idea is to sear the outside of the tuna and leave the inside red, but semi-warm. Some people who are associated with sushi may not mind a cool red center, but most people see the coolness as a sign of uncooked fish and won't like eating it. Either way, less time on hot skillet = more cooled center.In a plate or shallow bowl, add a few tablespoons of oil. 'Wipe' fillets thru oil on both sides. Splash an 1/8" of the blackening spices on one side and put that side face down on skillet. Wait about 10 seconds for a red-hot skillet or about 20-25 seconds for a 'damn-hot' skillet. You'll know the difference, trust me. Add another 1/8" blackening sauce to face-up side. At end of time count, flip fillet and wait the same amount of time. Warning, this creates a TON of smoke. Best to do outside or in a VERY WELL ventilated kitchen. And no, a box fan in the window and a tablefan on top of the stove doesn't work (it was winter, no grill, and i had a craving... give me a break). Take fillet off skillet and enjoy with soy-mustard sauce or under kalamata olive salsa. mmmmm, yummy

Edited April 19, 2006 by Chez (see edit history)