Cooking Tuna

[UOPokerPlayer]

So I'm about to head off for a deep sea fishing trip with Dad and brother. Tons of sweaty, manly fun. Last year we came home with almost 100 pounds of tuna. After it's caught, we get a combination of canned tuna and zip wrapped steaks. Most of this gets pawned off to the college student, me(willingly).

Last year I made a bunch of tuna fish sandwiches and pan fried some of the steaks with some basic spices; I'm ready to expand my borders.
So how would you guys cook it?

Thanks a lot in advance, and if there is another place this is supposed to go, mods plz move.

note: We catch pretty much entirely Albacore.

[geormiet]

i would just eat as much of it as i could raw in the first few days!

[BCtheVC]

Super fresh sashimi ftw.

[absoludicrous]

Seared. Heat pan to medium-high, dip pieces of tuna in olive oil, cook on one side for about one minute. Finish.

[RunDownHouse]

Something I picked up from Alton is to use your charcoal chimney



as your actual heat source instead of dumping the coals. Light the chimney as normal, and when its hot, place your cast-iron skillet right on top. Let that heat, and then sear your tuna in it, ~30 sec per side.

[Blarg]

If you're just going to be putting it on a pan instead of grilling it, why bother with charcoal?

[dylan's alias]

Alton didn't use a skillet, he took a small grate and put it directly over the chimney.

One of my favorite things to do with fresh tuna is to sear it with a dusting of wasabi powder and salt. Then slice it thinly and serve over a sesame noodle stir-fry.

[RunDownHouse]

[ QUOTE ]
If you're just going to be putting it on a pan instead of grilling it, why bother with charcoal?

[/ QUOTE ]
I guess I had the details wrong, but can a household stove get even close to that hot?

[Papa Perry]

No it can't.

I would say a standard home stove may get up to 400 degrees if you are lucky.

Regular briquettes in a chimney like shown probably get to 600 degrees.

Hard wood lump charcoal like Mesquite can get as high as 1400 degrees

As for cooking, I try to sear as much as I can. If I have over 50 lb's of Tuna, I will smoke it at 225 or so for 4 hours or so using mild smoking wood such as pecan or almond. If I can get fruit wood even better.

Then I vacuum seal them. They last quite a while. Makes the best Tuna sandwiches ever.

Unfortunately we haven't had a good year recently.

[BigPoppa]

[ QUOTE ]
i would just eat as much of it as i could raw in the first few days!

[/ QUOTE ]

This is correct.
My first reaction when I saw the title of the thread was "No"