Which do you think is better for Sushi Grade Expensive Tuna, tartare or grilled?

Question

Have some very lovely freshly flown in sushi grade tuna, and a client who loves tuna, fresh fish, yet is always hard to gauge just want they prefer on any given day (LOL). Usually prefers lightly salt and peppered then grilled with a nice sauce on the side, but a carpaccio style might be nice also. This is a special birthday meal, so needing some support, and always appreciate the answers given on the recipe section. Thanks in advance!

Answer 1

Tartare! Tartare is a beautiful way to showcase sushi/sashimi grade tuna! Mix in some small dices of tomato, cucumber and onion...a little ginger oil and some cilantro. Yum.

Answer 2

The question is how long have you had it and is it frozen?

If you want to make Tuna Tartare is should be made the same day you bought the fish as fresh. If it's been frozen the process of thawing it may make it unsafe to eat raw, but you can still sear it on the outside leaving the inside very rare.

Unless you know specifically if the client wants to eat raw Tuna, it's not a safe bet to go to all that trouble to make a carpaccio or Tartare when he or she may not eat it.

I would suggest brushing down the whole piece of tuna with olive oil, coating it in black and white sesame seeds and searing it in a hot pan on all sides, leaving the center nice and rare. This way you'll have a happy medium between cooked and raw.

Slice the tuna about 1/2" to 3/4" thick after searing, mix a little wasabi into some fermented soy sauce or tamari and serve sashimi style.

Answer 3

Wow! I'd offer both Tartare and Seared. I really wouldn't "cook" Grade 1 Tuna, I would try and keep it as natural as can be. Even though, and I don't your recipe for Tartare, there are alot of flavor ingredients in that style of prep that won't step on the natural flavor. Saucing a sear is nice if it's kept lite, you just want to enhance the creaminess of the Tuna

Answer 4

Try this, its a little twist to what you already do: SEARED PEPPER TUNA: Take the tuna and lightly salt and use a LOT of course ground pepper pepper all over the tuna. Maybe add a little lemon juice. Let sit to room temp. Then in skillet - get it piping hot and toss on the tuna - 1 minute per side. Take them off. Serve with wasabi and maybe some asian sauce (look in the salad dressing isle at your market - I know Emeril Lagasse made a nice asian sauce).

One of my favorites!

Answer 5

That's a tough call. Personally, I like mine raw or seared. Anything more than that is overcooked for me.