**The Art of Cooking Tuna Steak**

As we begin our culinary journey today, I want to emphasize the importance of using high-quality ingredients. In this case, we're working with fresh tuna, and I'm excited to share my technique for cooking it to perfection. But before we start, let's talk about why cast-iron cookware is essential for achieving a good sear on our tuna steak.

Cast-iron cookware is probably more important than the type of fish we choose. It allows us to get a nice crust on the outside and finish off with something special. In this case, I'm using my trusty Wagner skillet, which has been seasoned to perfection over time. The coarse ground pepper and sea salt I've sprinkled on top will help bring out the natural flavors of the tuna.

As we heat up the skillet, I want you to notice how it starts to smoke slightly. This is a sign that our pan is heating up nicely. Now, let's add in two tablespoons of unsalted butter and rub it around the skillet to make sure it's evenly distributed. The butter will help create a nice crust on our tuna steak.

Now, here comes the fun part – searing our tuna. We're going to add the little fish steaks to the skillet and let them cook for about two minutes on each side. This is where the magic happens, folks. As we sear the tuna, it will develop a nice crust on the outside while staying juicy on the inside.

But what really sets our dish apart is the sauce we'll be serving it with. I've created a special sauce using blackberry jam, pickled jalapenos, and a splash of Dijon mustard. This combination may seem unusual, but trust me, it's a game-changer. The sweetness of the blackberry jam pairs perfectly with the spiciness of the jalapeno, while the Dijon mustard adds a tangy element that complements the fish beautifully.

As we plate our tuna steak, I want you to take a close look at the presentation. Notice how the crust is nice and crunchy? That's all thanks to our cast-iron skillet and the hot butter we added earlier. Now, let's drizzle our special sauce over the top and watch as it brings everything together.

**The Science Behind Searing**

So why does searing work so well for cooking tuna steak? It all comes down to creating a crust on the outside of the fish while keeping it juicy on the inside. When we add fat, like butter or oil, to our pan, it creates a barrier between the food and the heat. This allows us to get a nice sear on the outside without cooking the inside too much.

As we cook our tuna steak, the crust that forms on the outside will be golden brown and crispy. This is where all the flavor happens, folks! The Maillard reaction, a chemical reaction between amino acids and reducing sugars, occurs when we heat food to high temperatures. It's responsible for creating those beautiful browns and aromas that make our dish so delicious.

**A Cowboy's Take on Tuna Steak**

Now, I know what you're thinking – tuna steak is not typically associated with cowboy cuisine. But let me tell you, folks, I've been cooking for years, and this type of fish is one of my favorites. There's something about the freshness and flavor that just makes it perfect for our Western-style dish.

Of course, I'm not just a beef guy – I love experimenting with new ingredients and techniques. And let me tell you, this tuna steak sauce is a game-changer. It's sweet, spicy, and tangy all at once – just what we need to balance out the richness of the fish.

**The Final Product**

And there you have it, folks – our finished dish. A perfectly cooked tuna steak with a crispy crust and juicy interior, served with a side of our special sauce. I hope you'll give this recipe a try and see for yourself just how delicious it can be.

As we enjoy our meal, remember that the key to success lies in using high-quality ingredients and taking the time to get things right. With practice and patience, you too can become a master chef like myself – or at least, I hope so!

"WEBVTTKind: captionsLanguage: enOh howdy folks got a little time in between meals I'm trying to catch me some something fresh to eat Oh hold on got a bad facelift what is it Turner I like fresh tuna sorry Charlie stick around I got a better recipe in this folks and it didn't come from a king y'all see me pull it right out of the water it was a candidate tuna right well hey I ain't into that no more I'm all about fresh y'all interrupted my fishing so I guess the least I could do now is show you how to cook a real piece of tuna Shannon turn mailed to tuna some years ago I thought the only way you could eat it come out of a can I tried to grill some of that one time when you dumped it out there it just falls plumb down on em cold it ain't a good deal but she told me they made a tuna steak now didn't know fish had steak on him I thought that was just beef I really did so look for you good piece of tuna steak didn't over with the beef it's in this freezer section all by itself now if you live somewhere to where you can go really one of them fresh right in the boat hey you're a step ahead of me but you can buy them little steaks and these little vacuum pack freezer deals they pretty good eating I promise now you want one that's thirdly thick sort of like this and it's a good red color and bright I really like that about it but the best thing you can do to that piece of tuna if you ain't grilling me cast-iron searing really well got some butter in there want to give him that little bit of crust on the outside and finish him off with something that's very special now folks I'm here to tell you we got the fresh tuna and that's really important but cast-iron is probably more important back and we're trying to get a good sear on it so I got my Wagner we're over here says good help right here that's what I'm tend to have because tuna good for you so we're going to put it on high heat we're going to let it sit for about two-and-a-half minutes too can get this thing to really begin to heat up you'll notice it just a little it'll start just to barely have a little smoke well it's doing that we're going to season that tuning all we got is some coarse ground pepper and a little sea salt sure you get it well everywhere rub it in pretty good make sure you get them edges we've got our seasoned up the clock says it's been about two minutes I can see just a tad of smoke coming out of there we don't put those two tablespoons of unsalted butter in there I want you to rub it around in that skillet so you make sure it's everywhere and you can see it's getting hot now we're going to burn that butter we're going to put these little fishes in there and we're gonna call it a done deal both of these steaks let's reset this little timer start by heat because we want to get that sear so we've been about 45 seconds right now I'd like to take a peek with you know but we can't it's called cheating we're gonna let that tuna do it spying right there where it's at for long you know it flank the bird dogs will turn into a fish dogs and he'll come in here and point right Frankie no guess not minute eight we're getting close the Shan will come in here close you can see these edges are starting to pull up just a little get little change in color so we're getting close my friends we are for about a minute and a half right we're going to let that go about a minute and a half on that side then we'll turn that burner out sear them ages just a tad then we'll be ready to go folks we've been about a minute and a half on this side now we're going to turn her out why we'll just consider these edges now stand up there little fella that's hot and folks the reason I like to use that butter is it sure does help them things brown up just like a regular steak we're going to let them set just a little bit then I'm going to show you what we're going to put on them as a sauce cool it'll be good you cowboy folks out there that know me think that I'm just a beef guy got something to tell you sue she's probably one of my most favorite meals in the world but the thing that makes sushi the best to me is the sauce that goes on top of it we have created us some sauce right here blackberry jam some pickled jalapenos and a little Dijon mustard just a splash of lime juice so let's cut one of these Rascals key there as they say in my part of the world that dog will hunt right there you know tunas got to be cooked rare to medium-rare oh and look the rabbit dog is turned into a fish dog now back off brother this ain't for sharing here we go this is what I like a little here layer yonder this stuff right here is what's action reason that I love to Serie piece of tuna is eat this crust that we've got right here with this good sear we've got that cast iron what helps that hot cast iron butter it's going to help you give this little crunchy to the outside don't overcook you got a minute and a half on each side turn that burner out sear them ages getting out there let him set just a minute you'll be good to go then we're going to top him with that sauce because I guarantee you when it hits some taste buds the sweet plus the jalapeno a little bit of that Dijon right there to end yeah it'll make you bust a move like James Brown you'll be feeling good this sauce goes really well channel have it in the little link below to where you can get the recipe I want to thank you for stopping by and watching today so all you Cowboys folks at our Nova all my life don't be getting down on me for this ain't beef but I guarantee you if y'all will try it you'll like it sorry Charlie it didn't come out of the can this is a lot fresher and that it's called a tuna steak so Mary Mary and I piece lesson Donny Osmond they'll be goodOh howdy folks got a little time in between meals I'm trying to catch me some something fresh to eat Oh hold on got a bad facelift what is it Turner I like fresh tuna sorry Charlie stick around I got a better recipe in this folks and it didn't come from a king y'all see me pull it right out of the water it was a candidate tuna right well hey I ain't into that no more I'm all about fresh y'all interrupted my fishing so I guess the least I could do now is show you how to cook a real piece of tuna Shannon turn mailed to tuna some years ago I thought the only way you could eat it come out of a can I tried to grill some of that one time when you dumped it out there it just falls plumb down on em cold it ain't a good deal but she told me they made a tuna steak now didn't know fish had steak on him I thought that was just beef I really did so look for you good piece of tuna steak didn't over with the beef it's in this freezer section all by itself now if you live somewhere to where you can go really one of them fresh right in the boat hey you're a step ahead of me but you can buy them little steaks and these little vacuum pack freezer deals they pretty good eating I promise now you want one that's thirdly thick sort of like this and it's a good red color and bright I really like that about it but the best thing you can do to that piece of tuna if you ain't grilling me cast-iron searing really well got some butter in there want to give him that little bit of crust on the outside and finish him off with something that's very special now folks I'm here to tell you we got the fresh tuna and that's really important but cast-iron is probably more important back and we're trying to get a good sear on it so I got my Wagner we're over here says good help right here that's what I'm tend to have because tuna good for you so we're going to put it on high heat we're going to let it sit for about two-and-a-half minutes too can get this thing to really begin to heat up you'll notice it just a little it'll start just to barely have a little smoke well it's doing that we're going to season that tuning all we got is some coarse ground pepper and a little sea salt sure you get it well everywhere rub it in pretty good make sure you get them edges we've got our seasoned up the clock says it's been about two minutes I can see just a tad of smoke coming out of there we don't put those two tablespoons of unsalted butter in there I want you to rub it around in that skillet so you make sure it's everywhere and you can see it's getting hot now we're going to burn that butter we're going to put these little fishes in there and we're gonna call it a done deal both of these steaks let's reset this little timer start by heat because we want to get that sear so we've been about 45 seconds right now I'd like to take a peek with you know but we can't it's called cheating we're gonna let that tuna do it spying right there where it's at for long you know it flank the bird dogs will turn into a fish dogs and he'll come in here and point right Frankie no guess not minute eight we're getting close the Shan will come in here close you can see these edges are starting to pull up just a little get little change in color so we're getting close my friends we are for about a minute and a half right we're going to let that go about a minute and a half on that side then we'll turn that burner out sear them ages just a tad then we'll be ready to go folks we've been about a minute and a half on this side now we're going to turn her out why we'll just consider these edges now stand up there little fella that's hot and folks the reason I like to use that butter is it sure does help them things brown up just like a regular steak we're going to let them set just a little bit then I'm going to show you what we're going to put on them as a sauce cool it'll be good you cowboy folks out there that know me think that I'm just a beef guy got something to tell you sue she's probably one of my most favorite meals in the world but the thing that makes sushi the best to me is the sauce that goes on top of it we have created us some sauce right here blackberry jam some pickled jalapenos and a little Dijon mustard just a splash of lime juice so let's cut one of these Rascals key there as they say in my part of the world that dog will hunt right there you know tunas got to be cooked rare to medium-rare oh and look the rabbit dog is turned into a fish dog now back off brother this ain't for sharing here we go this is what I like a little here layer yonder this stuff right here is what's action reason that I love to Serie piece of tuna is eat this crust that we've got right here with this good sear we've got that cast iron what helps that hot cast iron butter it's going to help you give this little crunchy to the outside don't overcook you got a minute and a half on each side turn that burner out sear them ages getting out there let him set just a minute you'll be good to go then we're going to top him with that sauce because I guarantee you when it hits some taste buds the sweet plus the jalapeno a little bit of that Dijon right there to end yeah it'll make you bust a move like James Brown you'll be feeling good this sauce goes really well channel have it in the little link below to where you can get the recipe I want to thank you for stopping by and watching today so all you Cowboys folks at our Nova all my life don't be getting down on me for this ain't beef but I guarantee you if y'all will try it you'll like it sorry Charlie it didn't come out of the can this is a lot fresher and that it's called a tuna steak so Mary Mary and I piece lesson Donny Osmond they'll be good\n"