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In this Instructable Carlito shows you to prepare another simple but delicious meal, Seared Tuna! If you love it, share it!

What you'll need:

Fish Filet (Tuna)

Olive Oil

Cooking Blow Torch

Ponzu Sauce

Curry Oil

Fish Roe (fish eggs)

Sesame Seeds

Green Onions

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Carlito's Cooking Adventures

Step 1: The FIlet

First you need a filet of Tuna, size is whatever your preference. *Remember to dry the filet with a paper towel to get any water and moisture off the surface.* (Keep in mind any filet can be used for this recipe but we use Tuna here.)

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Step 2: Coat in Olive Oil

Place your filet in a dish a begin coating it in olive oil. Squirt a little on and spread with a brush or your fingers. be sure to coat all sides.

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Step 3: Sear With Torch

Be very careful in this step. Sear the Tuna side for about 20-30 seconds let the plate cool. Flip the filet and repeat the searing process for 20-30 seconds.

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Step 4: Let the Plate Cool

*Important* The plate will be hot and at extreme temperatures it can crack. Let the plate cool for a 60-90 seconds before continuing to Step 5.

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Step 5: Sear for Flavor

Sear both sides of the Tuna for another 20-30 seconds (or until slight burning occurs). The burning gives the fish some smoky flavor. Amount of searing is whatever you like.

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Step 6: Let It Chill

The filet will be soft and difficult to cut into pieces after cooking it. Place the filet on a separate dish and put it in the refrigerator for about 20 minutes (to speed up the process put in freezer for 10 min).

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Step 7: Slice the Filet

Take the filet out of the refrigerator and place on cutting board. You'll notice the filet is much more firm and will be much easier to cleanly cut into. Slice into 6-8 pieces. Pieces can be as thick or thin as you like.

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Step 8: Place Pieces Onto a Dish

Place the pieces on a dish. Any dish will do as long as it can hold a small amount of sauce. No flat dishes.

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Step 9: Drizzle Ponzu Sauce and Curry Oil

Drizzle Ponzu sauce onto the dish. It should cover the bottom of the dish but you can put as much as you like. Drizzle a small amount of Curry sauce over the pieces. Again use as much as you'd like.

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Step 10: Placing the Garnish

Place as much fish roe in the center of the pieces. Sprinkle with sesame seeds and green onions for flavor and look.

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Step 11: Enjoy!

Great Job! Now enjoy that delicious masterpiece! Impress your friends, significant other, or just enjoy it all to yourself. Feel free to snap a picture and send it to us,we'd love to see what you create. If you loved it share with your friends!

For more recipes, tutorials, and adventures visit our YouTube channel!
Carlito's Cooking Adventures

Adios, amigos!

Great Instructable!! Look simple but elegant~ Really like your pics as well
<p>I agree.</p>
<p>Thanks! There is plenty more to come so stay tuned! Check out our YouTube channel if you want to see what else we have as that is our main operating platform :)</p>
<p>Oh man, this looks amazing. But I kinda can't get rid of the feeling that I'm eating something raw... </p>
<p>It's really good. It just might feel a little mushy in your mouth.</p>
<p>Nothing wrong with raw. Tuna and Salmon are the best for someone that's never tried sushi. Both are very soft like a top dollar steak cooked to perfection or a VERY fresh gummy bear. The flavor is very mild, no fishy taste whatsoever. Once you learn to like those you can try other cuts. My favorites include this, seared tuna, and all the other tuna cuts. Depending on where you go there's often several types of raw tuna offered. It goes from red or dark pink down to nearly white. While the pink is the common tuna cut and good, the whiter the meat the fatter it is and therefore softer. Great cuts of fatty tuna almost melts in your mouth like butter. Yellowtail aka Hamachi is a good example of a more fatty tuna and often available.</p>
<p>FYI Hamachi is not tuna. Maybe you are thinking of yellowfin?</p>
<p>Beautifully put @slo50h! Eating raw fish can be difficult for some people as they don't care for the texture or flavor. However, most are surprised by the flavor and how its not that fishy, especially Tuna or Salmon. If you're feeling adventurous give some Seared Tuna a try, is a perfect stepping stone from cooked to raw! We have other dishes that involve fully cooking the meat or fish and we have more coming!</p>
Sesame oil is usually added after food is cooked, as a finishing element, because it has a very low burn point. So I'm curious why you add it before searing. I would think it would get an off flavor.
<p>You couldn't be more right @bookmatch! Thanks for the catch! We are having long days of filming right now but I wanted to get something out for you guys so it was a little sped up. Thanks again!</p>
<p>Looks tasty! :)</p>
<p>I feel it's worth mentioning to anyone who wants to give it a go, be sure to use sushi-grade fish whenever making any sushi or sashimi dishes where the fish will be partially or completely uncooked. It's also important that you keep your hands, utensils/tools, and working area very clean when working with raw fish (though this probably goes without saying). That being said, this dish looks great and I'm sure it tastes just as good. Thanks for sharing.</p>
<p>Could not agree with this more. Thanks for posting this! And, no problem there is plenty more to come!</p>

About This Instructable

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Bio: Hi everyone, my name is Carlos Cham, and welcome to my cooking adventure. I will teach you about the arts of free-diving, spear fishing, and ... More »
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