I really like tuna loin. It’s easy to cook, luxurious and special. Tuna is not only Sushi! You can handle and season it like a tenderloin. The tuna loin offers a clean flavor that isn’t at all “fishy”, Tuna is quite like meat. If you do not want to serve meat to your guests, but nevertheless something special and high-quality, Tuna is the perfect alternative. Tuna seems to be the perfect match for your vegetarian friends!
It sounds wired, but try to season it with oil, mustard, rosemary, and thyme – you will love it. However, for Tuna, and especially for Tuna loin, the most important is to cook the fish only “rare“! Look up the internal temperature carefully, if the steak comes out medium, or only medium-rare, the result is only half as good.
Today, I will present a very easy, fast, and delicious version for everyday cooking – only 5 minutes of cooking time! To be honest, this recipe is very simple. But you must buy good quality Tuna and be careful with the cooking temperature!
Ingredients:
- Fresh Tuna loin (minimum 3-5 centimeters)
- 1 Tsp. Soy sauce
- 1 Tsp. Sesame seeds
- 1 Tsp. Salt
- 1 Tsp. Pepper
- Optional: fresh coriander
Directions：
Step 1
Season the tuna loin with the ingredients except for the pepper and let the marinade soak in for at least two hours. The sesame seeds need to be really wet so that nothing burns on while grilling. And the pepper always comes at the end! https://www.chefstemp.com/wp-content/uploads/2021/10/Tuna-Steak-01.jpgStep 2
Prepare your grill for direct heat grilling (or preheat the skillet until smoking hot)Step 3
Place the tuna carefully on the grill. The tuna steak should be cooked for about 2 minutes on both sides (only turn the tuna once) to get a nice sear on the outside while keeping it rare on the inside. You can try to get the criss-cross grill marks – turn 45 degrees after 1 minute per side, but be extremely careful (with fish, I don’t do it!). https://www.chefstemp.com/wp-content/uploads/2021/10/Tuna-Steak-02.jpgStep 4
Target internal temperature: The target internal temperature is 40-42°C (104-108°F). I am using the ChefsTemp FinalTouch X10! This will ensure the inside is really rare, but pleasantly warm. https://www.chefstemp.com/wp-content/uploads/2021/10/Tuna-Steak-03.jpgStep 5
Rest the steaks for about 5 minutes and pepper it.Step 6
Slice up the tuna steaks and enjoy! The striking red color inside looks so tasty, you and your friends will love it. Optional you can sprinkle the slices with some extra soy sauce and a bit of sliced coriander or sesame seeds. Serve with salad, crunchy bread or fresh vegetables! The taste of fresh tuna steak is so extraordinary, that you don’t need any extra flavors. https://www.chefstemp.com/wp-content/uploads/2021/10/Tuna-Steak-04.jpgCrispy Salmon with Thyme-lemon Pasta
Meat, meat, meat – that is what we want to eat! Not today, Salmon is a good alternative, if you had too many steaks or if you want to serve something “more elegant or healthier” to your wife. For me, there are only two options to prepare a perfect Salmon: in the oven with a fine marinade or just as it is directly on the grill – with a crunchy crust and glassy inside. I prefer wild-caught salmon because it has more flavor, they tend is leaner and more fish-like in taste. Cooking time: approximately 20 minutes Ingredients:- Salmon: filet of salmon, king, chinook, coho, or sockeye
- 1-1/2 Tsp. oil
- 1 Tsp. Salt
- 1 Tsp. Pepper
- 2-3 tablespoons fresh thyme
- 1 Garlic
- 1 Lemon
- 1 Cup white wine
- 2 Tsp. Parmesan cheese
- 250ml Whipped cream
- 1 Tsp. Salt
- 1 Tsp. Pepper
- 500g Fresh pasta
