088/18 – Thuros Tuna Steaks:
In the last blog post (087/18: Tuna Burgers in a Rice Bun) I mentioned the amazing quality, Sashimi grade Tuna we got from our local fishmonger. It looked so good that I wanted to buy some to cook as Tuna Steaks, the weather was so good that an extra cook at lunchtime wouldn’t hurt – Thuros Tuna Steaks.
2x 250g Tuna Steaks from our local fishmonger. £25 per kg so £12.50 for these:
The steaks weren’t large and wouldn’t need much cooking. Sounded like an ideal opportunity to fire up the Thuros T1 again. Two fistfuls of Oxford Charcoal Ash Lumpwood were placed in the charcoal tray above two lit flamers.
Whilst waiting for the charcoal to get up to temperature I added some of the Angus & Oink Japanese Yakiniku Togorashi rub to both sides of the Tuna.
There was a bit loose on the board so I rolled the edges of the Tuna on it also.
It took less than 10 minutes for the Thuros to get up to temperature then I placed the steaks on top.
Although Tuna is best seared and lightly cooked my wife had asked for hers to be a bit more well done.
View from above. Plenty of grill space on the T1.
Quick sear then flipped over.
After a couple of minutes on each side it was time to come off.
The tuna was great quality, really tasty and worked well with the Angus & Oink Japanese Yakiniku Togorashi rub which gave a nice crust on the outside along with a great flavour profile. The whole cooking process on the Thuros T1 was very simple, easy to light, quick to get to temperature and a very relaxed cooking process. I did overcook the tuna slightly but that was down to me leaving it on for too long. Next time I would cook mine a lot less so the outside was seared whilst the inside stayed nice and pink. Will certainly cook this more often when the fishmonger has great Tuna in.
|Cook Duration:||Short: 2/5|
|Cook Equipment:||Thuros T1|
|Charcoal:||Oxford Charcoal Ash|
|Cook time:||5/6 Minutes|
|Internal temperature:||Too high!|
|Notes:||1: Cook mine far less next time.|