Chef David, Delectable! I purchased ahi tuna steaks from Costco, prepared and cooked them medium rare per the instructions, and they came out oh so good. My wife said the tuna steaks were the best she had ever tasted. Thank you for sharing your recipe. Dr. D
Good morning, Chef. Last night I made ahi tuna per your instructions and it came out great. I served it (to myself) with rice flavored with ginger, rice vinegar and soy sauce. Thanks again!
We seared ahi just a few days ago. Encrusted with b&w sesame seeds, sea salt, & black pepper. Served with wild & brown rice, topped with plum sauce. We pretty use ONLY cast iron for pretty much anything and used sunflower oil because it has a high smoke temp. It was insanely delicious!!! Was using our regular recipe, but glad to have seen your video! Ours was $10 for 2-1/2 meals.
Chef Alvarez - I've always wondered how the restaurants get the inside of the tuna to be hot. How do you heat the inside when you're searing the fish for only 60 - 90 seconds per side?
COOKING IT UP Because you don’t want it to overcook, you need your tuna steak to have some significant thermal mass, and that means buying steaks that are at least an inch thick. As noted above, keeping your fish chilled until the last moment is an important safety step, but beyond that, it’s also thermally advantageous. Cold tuna presents a greater barrier to heat transfer than does warm tuna, making overcooking less likely. To get a quality sear, you need high heat. A cast-iron or other heavy-bottomed pan will provide enough heat capacity to sear a tuna steak, and a light skiff of high smoke-point oil on the surface will enhance heat transfer from the pan to the fish while also preventing sticking. The pan is heated over high heat and the fish is only added once the surface is hot: 425-450°F (218-232°C). There will be carry over heat and let it rest for a minute.
Thank you for this Chef David, I have always enjoyed this out at a restaurant but never felt comfortable enough making it at home. I made it for friends last night and it was off the charts fantastic. Your presentation and teaching was spot on. Thank you very much. I have subscribe to her channel and hope to see more.
Quoting you starting 1:45: "ho and one other thing before I put it in the pan, I put it on a plastic and not my cutting board. This will save for clean up time, ok, and it's sanitary, so, when I'm done with this fish, I'm just gonna throw away the plastic". Of course your cutting board is clean, you're not using it for what's it's for. You're using plastic that will go to the rubbish bin. That's what YOU say 🤪😂😂. No PRO chef works like that. PRO chefs do away with the plastic and chose to clean their cutting board. Even if it takes a few seconds to do so. You're setting a terrible example
@@jrkob1156 That was for seasoning the raw fish only. I am showing people actually how to be sanitary by doing this instead of putting raw fish on the board. It’s all good, I do recycle by the way.
@@jrkob1156 I hear ya, I don’t script my videos. I work 100 hours a week and I just try to teach people where I can. Thanks for the advice and watching! I appreciate it.
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Chef David,
Delectable! I purchased ahi tuna steaks from Costco, prepared and cooked them medium rare per the instructions, and they came out oh so good. My wife said the tuna steaks were the best she had ever tasted. Thank you for sharing your recipe. Dr. D
Thank you! I am glad you enjoyed it and got to cook it perfect
loved your video! great job!
Thank you very much!!
Good morning, Chef. Last night I made ahi tuna per your instructions and it came out great. I served it (to myself) with rice flavored with ginger, rice vinegar and soy sauce. Thanks again!
🙏🏻 way to treat yourself! I am thankful for you watching my videos and great job!
finally! a very good lesson short sweet and full of helpful tips:) niice video ty
@@jensheahan7522 thank you!! Thanks for watching!
Very impressive - thanks
We seared ahi just a few days ago. Encrusted with b&w sesame seeds, sea salt, & black pepper. Served with wild & brown rice, topped with plum sauce. We pretty use ONLY cast iron for pretty much anything and used sunflower oil because it has a high smoke temp. It was insanely delicious!!! Was using our regular recipe, but glad to have seen your video! Ours was $10 for 2-1/2 meals.
Love this 😋! And the chef coat with shorts and slides he’s cool as hell... big ups to da chef dem
I try LOL thanks
Great video, thanks
Thanks!!!
Looks beautiful. Trying this tomorrow.
CLAY R great!!
I would rather take a picture and send it to my friends than invite them over to eat this master piece five-star dish.
Thanks!!
Hi Chef. What type of knife did you recommend?
Takayuki
Thank you Chef!
Thank you for watching!!
Chef Alvarez - I've always wondered how the restaurants get the inside of the tuna to be hot. How do you heat the inside when you're searing the fish for only 60 - 90 seconds per side?
COOKING IT UP
Because you don’t want it to overcook, you need your tuna steak to have some significant thermal mass, and that means buying steaks that are at least an inch thick. As noted above, keeping your fish chilled until the last moment is an important safety step, but beyond that, it’s also thermally advantageous. Cold tuna presents a greater barrier to heat transfer than does warm tuna, making overcooking less likely.
To get a quality sear, you need high heat. A cast-iron or other heavy-bottomed pan will provide enough heat capacity to sear a tuna steak, and a light skiff of high smoke-point oil on the surface will enhance heat transfer from the pan to the fish while also preventing sticking. The pan is heated over high heat and the fish is only added once the surface is hot: 425-450°F (218-232°C). There will be carry over heat and let it rest for a minute.
When you said nugget market I knew you knew business
Thank you
Thank you 💙
thanks!
Thank you!
got a like from me... good stuff 👍
Thank you very much
I made this tonight and it was bomb.
Viking Swagger great!
Did you toast the sesame seeds or did you purchase them toasted?
Sheri Cooper I toasted them
No booze for me! But I’m cooking up some $12 tuna at home! Haha thanks for the vid!
Sounds like he works at Applebees
Chef, what type of oil did you use?
Sheri Cooper Extra Virgin
I’ll make it tomorrow for friends and will let you know.
Sheri Cooper ok, please do!
Thank you for this Chef David, I have always enjoyed this out at a restaurant but never felt comfortable enough making it at home. I made it for friends last night and it was off the charts fantastic. Your presentation and teaching was spot on. Thank you very much. I have subscribe to her channel and hope to see more.
Sheri Cooper Great!! Everyone has it in them! I am glad you impressed your guests!
"Sea Salt"...bwahahahaha
EVOO on high heat? Are you nuts?
Yes, yes I am
Hey bud- say OK a few more times. Ok?
Ok. 😂😂😂😂😂 lighten up ok?
SAMS club. 5 tuna steaks just like your for $20
Dude let it rest first...
Fish? Rest?
Clean your cutting board and stop throwing these large pieces of plastic bro... no PRO chef works like that any more... pffff
It’s is clean what are you talking about? Are you watching the same video? 🤪😂😂
Quoting you starting 1:45: "ho and one other thing before I put it in the pan, I put it on a plastic and not my cutting board. This will save for clean up time, ok, and it's sanitary, so, when I'm done with this fish, I'm just gonna throw away the plastic".
Of course your cutting board is clean, you're not using it for what's it's for. You're using plastic that will go to the rubbish bin. That's what YOU say 🤪😂😂.
No PRO chef works like that. PRO chefs do away with the plastic and chose to clean their cutting board. Even if it takes a few seconds to do so. You're setting a terrible example
@@jrkob1156 That was for seasoning the raw fish only. I am showing people actually how to be sanitary by doing this instead of putting raw fish on the board. It’s all good, I do recycle by the way.
@@DAVIDJALVAREZ Erm ok. If you recycle, then say so, don't say you "throw it away"... which is just its contrary.
Fish looks good, by the way.
@@jrkob1156 I hear ya, I don’t script my videos. I work 100 hours a week and I just try to teach people where I can. Thanks for the advice and watching! I appreciate it.
Why dont you and other chefs ever use onion powder and garlic powder..?
@@idecidenotyou not for tuna, it ruins the fish that’s why.
@@DAVIDJALVAREZ thank you I'm about to donthe way you showed, just curious why. Thank you so much for responding.
@@idecidenotyou You got it! Let me know how it goes! Enjoy and that’s for watching.