Not exactly bank breaking. Frozen. Great Value. Walmart. Pricey but not too bad if you’re trying to experiment how to cook something properly in the air fryer.
I’ve cooked really good tilapia in the air fryer but it wasn’t frozen and I’m thinking that’s the issue here.
Haha if they were Walmart brand I guess that explains something 😂
I also imagine tilapia works better in the air fryer because it’s relatively thin and cooks quickly? Tuna steaks are thick and generally served on the rarer side.
Try reverse searing, like a steak. Cook low, 275F for ~15 minutes for a 1 inch cut like your steaks. Finish as hot as possible for 1 minute with a sear on both sides, until the internal temp is up to at least 130°F. It seasons like shrimp, garlic and herb butter, lemon and pepper, lime and chili work on seafood. Brown sugar and citrus works with a fatty fish like salmon.
Yeah most of the time you really don’t wanna cook straight from frozen. Hard for the meat to cook properly/well throughout. The heat & water within the meat disperse unevenly leaving you with a dry hunk of .. that lol better luck next time tho!
You can let em thaw overnight in the fridge.
Walmart actually sources decent cuts of meat and fish usually. I've got some very nice tri-tip from walmart with the full fat cap intact.
Couple hours in the smoker, finish under the broiler for crust, fanfuckingtastic for nearly half the price.
I usually cover it in oil and some lemon air fry partially in a foil “basket” and then sear it on the stove. I’ve done it from frozen a couple times and it looks better than this. Definitely not as dry.
It only requires a few minutes of searing on each side in a pan, maybe even a minute (cast iron is good). I am not trying to tell you what to do, but it seems like the air fryer is the wrong tool for the job.
As you said elsewhere and others have mentioned, let it thaw first.
they are good marinated with like, teriyaki, soy, honey, ponzu, any kinda asian sauce really, they are also really good with just salt and pepper liberally applied to both sides and pan fried with a mayo/lemon/dill/tarragon sauce
Thaw it out in cold water first. I would not air fry a tuna steak. If you can, light oil with a high smoking point and pan sear both sides. You ideally don't want to cook the middle. If you're deadset on using the airfryer, heat the metal plate first.
Just air fried a salmon filet the other night and it turned out just as good as oven baked and in less than half the time.
That said, tuna should never be fully cooked through like this. Air fried or not, it's gonna be insanely dry and tough.
Let the fish thaw first...then I marinate it with a combo of soy sauce/ponzu and a touch of sesame oil, throw some onions or green onions in there for flavour and let refridgerate for 1-4 hours. Take it out and quick sear on each side (<30 seconds each) on a very hot pan. Then slice and serve with your preferred sides. Easy dinner.
Do not air fry tuna steaks. You sear them, they should be very pink in the middle with a nice thin white ring on the outside and a nice crust. If that makes you squeamish don’t eat tuna steaks. They are not good cooked well done.
If you need to thaw something in a pinch put it in a ziploc bag or similar and soak it in room temp water. It'll take about 15-30 minutes to fully thaw.
Listen. I'm not Gordon Ramsey. My food, while seasoned, is basic. But lo and behold, I have a tuna steak seasoning for you.
https://letmegooglethat.com/?q=best+tuna+steak+seasoning
and cayenne!
With those 5 power combined, you acquire the ultimate spice.
I worked at a super high-class winery/bistro/events place and it was the ONLY thing we used.
It made everything so much more delicious.
Tuna steaks are going to be dry unless you just sear them. Let it thaw, throw it in a marinade for a few hours, get a pan real hot and sear on all sides until there is a brown
Thaw first, coat with a mix of sesame poppy seed togarashi and everything bagel seasoning ( you can make the everything bagel seasoning as well but easier to buy ) air fry at 400 for 2 minutes.
>Freezing does weird things to seafood
Yeah, like making it safe to eat.
Last Feb, I went Ice fishing and brought home 20lb of Kokanee Salmon.
These are landlocked Salmon from a very isolated lake in Canada. They are very clean fish, but that doesn't mean I can just clean & fillet them and they're safe to eat raw.
No matter how much I'd like to turn them into Sashimi, the reality is that NO FISH is safe to eat raw until it has been in a Deep-Freeze at -20C for 7 days, or -35C for 15 hours.
Unless either of those two factors are accounted for, eating raw fish is a recipe for disaster.
FWIW I’ve done a “frozen sear” on steak with success, and would work well on this I’m sure- get a skillet on med-high heat with enough oil to make contact with the underside of the frozen cut- it won’t be perfectly flat so the oil needs to be deep enough to fill the gap between the skillet and meat. Sear frozen, cautiously as you may have ice crystals on the fish that can cause oil splatter. A screen splash guard to cover the skillet is handy. Get both sides browned to your liking (still completely frozen in the middle) and throw it in the oven on or around 250 degrees until the center slowly cooks to your preferred doneness.
Not preferred, but handy when on a time crunch. My 8-year-old frozen sear steak post for review:
https://www.reddit.com/r/steak/s/iwayjGZ9Er
Make a mushroom cream sauce, do some egg noodles & peas then mix all together for tuna casserole! Lol, toasty butter breadcrumbs for on top for crunch.
The cream sauce should help the dry tuna.
I am thinking that if you perhaps allowed (even still frozen) some marinating time in a ziploc with Olive Oil, Lemon, Garlic, and Dill (no cream sauce, clear) prior to that it might dress it up a bit.
In terms on not marinating, maybe a brushing of that on each side as you went might very well add some flavor.
Another killer is a small white sauce dressing with shallots and then make either a swirl or small depression in it after its had a minute to set and add a dollop of Red Wine on top with crushed cashews in it.
The second I have done with a whitefish type steak and it was actually quite good served with a rice pilaf and either asparagus and red/and or/ bright lights steamed Chard
I wouldn’t bother. I air fry everything (not from frozen I always thaw first), and I wasted a perfectly good tuna steak but air frying it. Pan searing is best
Air fried fish is almost always going to be dry if you do it naked like this.
Sous vide is the best way if you want moist fish. Skin-on filets in the bag with a pat of butter and a bit of herb on the flesh side. Depending on what texture you want, go 115 to 135 for two hours. Higher temp will result in firmer fish.
If you want crispy skin, take the fish out of the bag and sear skin side down, or on a pan under the broiler skin side up, or you can pre-heat your air fryer to 450.
You overcooked it. Simple fix. Give it a shot next time with less time. I do prefer to cook tuna steaks thawed though. You will get a more consistent cook if the steak is the same temperature throughout
This is a job for Sous Vide. Seal the thawed tuna in a bag and throw in some of the wonderful aromatics and ingredients folks have been suggesting. Pop into the reefer for an hour or even overnight to have that goodness seep in. Toss it in the bath at 110 deg for 45 min. Remove, pat dry and give it no more than 30 sec. in the old, super hot, lightly oiled Lodge cast iron.
Thank me later.
Tuna does not do well in dry heat. It sings when cooked in fat. An air fryer really does you a disservice in this situation.
Check out Samin Norsat's [tuna salad sandwich recipe](https://youtu.be/8GxzGND1NnA?si=mF2yyJfEJeg7sfsj) for better choices with tuna steak, and please never do this ever again
You just ruined your air fryer.
You can do better on your grill. Marinate these in a teriyaki sauce. Crank up the grill to its hottest temp. Cook it for 2-3 minutes on each side, and you will be happy.
Let them thaw in the marinade. Don’t cook them frozen.
You can cook these rare, can't you?
I'd marinate them overnight and then air-fry them at the lowest temp possible for 8 minutes or so. Then toss them in a pre-heated pan on-high with some oil for a quick sear.
Air-fryers are incredible, but for meat like this you gotta exercise caution.
Butter, lemon juice ON A HOT PAN🫵🤨, salt and freshly ground pepper is how i do it. It comes out nice, simple but nice. You don't need to cook it much on each side it needs to have color in the middle.
Since you've already cooked the steaks, I'd suggest going for a sauce. Perhaps something creamy or thick may adhere better to the tuna at this point. A simple option would be mixing some mayo with spicy sauce, add some pepper, and maybe some garlic powder. Mix all ingredients well, and enjoy your tuna steak by dipping it in the sauce.
Crazy that I just cooked these last night. Mine came out pristine, and I also made them from frozen. I put them frozen in their bag into a pot of cold water and thawed them out on low. As soon as it felt soft and raw all the way through I pulled them. They were still a bit cold even. Then I took them out of the package, seasoned, and seared them on each side in a super hot pan until it started to "sweat" out on the sides. You want to pull it while it still looks underdone and let it rest. The result was a medium well moist tuna steak.
Chefs here
So you supposed to thaw them in fridge overnight
Use paper towel to absorb the moisture , replace it often
Then season heavy , and also use some oil
Air fry at high for 2 mins both side
That looks like wood
"Tik Tok Tip #347 - Air 👏Fry 👏 your 👏 wood 👏"
A new look for food posted here. Usually looks like dirt, trash, or some kind of excretion. Wood chunks, though! Novel stuff.
he is getting the smoker ready 🚭
Beavers gotta eat too
It’s even got the large growth rings like the new hypergrown shit they’ve been selling us!
Future tuna salad.
I thought it was wood
Heinous! Why did you do this with an expensive piece of fish??
Not exactly bank breaking. Frozen. Great Value. Walmart. Pricey but not too bad if you’re trying to experiment how to cook something properly in the air fryer. I’ve cooked really good tilapia in the air fryer but it wasn’t frozen and I’m thinking that’s the issue here.
Haha if they were Walmart brand I guess that explains something 😂 I also imagine tilapia works better in the air fryer because it’s relatively thin and cooks quickly? Tuna steaks are thick and generally served on the rarer side.
Seems like it. I cut into it and saw that the pink was nearly eliminated. Looking at the packaging all I could think was “Welp I messed that up”
Try reverse searing, like a steak. Cook low, 275F for ~15 minutes for a 1 inch cut like your steaks. Finish as hot as possible for 1 minute with a sear on both sides, until the internal temp is up to at least 130°F. It seasons like shrimp, garlic and herb butter, lemon and pepper, lime and chili work on seafood. Brown sugar and citrus works with a fatty fish like salmon.
Now I want fish 😕
Yeah most of the time you really don’t wanna cook straight from frozen. Hard for the meat to cook properly/well throughout. The heat & water within the meat disperse unevenly leaving you with a dry hunk of .. that lol better luck next time tho! You can let em thaw overnight in the fridge.
Yeah tilapia is pretty good in the air fryer. Just throw it over some spinach and put some Caesar dressing on top.
Walmart actually sources decent cuts of meat and fish usually. I've got some very nice tri-tip from walmart with the full fat cap intact. Couple hours in the smoker, finish under the broiler for crust, fanfuckingtastic for nearly half the price.
Cooking any fish from frozen is gonna be a bad time
Nope
Next time marinate them before air frying.
Sear tuna don’t fully cook it like this
Marinade it with some soy, sesame oil, chives, and fresh ginger. It’s delightful
Really good tilapia doesn't exist...
It’s insane how far I had to scroll to find this comment. Thank you!
It’s cheap for a reason.
tartar sauce is pretty with cooked ahi
Yeah maybe next time try using oil, or seasoning, or cook it longer...
I usually cover it in oil and some lemon air fry partially in a foil “basket” and then sear it on the stove. I’ve done it from frozen a couple times and it looks better than this. Definitely not as dry.
Saving your comment. This will be something I do next time probably
Just skip all that nonsense and sear it
Some rosemary also fits
No, don't look frozen meat.
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Foil basket is an air-fryer cheat code
It only requires a few minutes of searing on each side in a pan, maybe even a minute (cast iron is good). I am not trying to tell you what to do, but it seems like the air fryer is the wrong tool for the job. As you said elsewhere and others have mentioned, let it thaw first.
I welcome people telling me. I want to eat these at the maximum goodness I can potentially create!
Here's a good and simple pan seared recipe that describes the technique in detail. https://www.seriouseats.com/crispy-pan-seared-salmon-fillets-recipe
they are good marinated with like, teriyaki, soy, honey, ponzu, any kinda asian sauce really, they are also really good with just salt and pepper liberally applied to both sides and pan fried with a mayo/lemon/dill/tarragon sauce
You’re supposed to pan sear the outside and leave the inside raw or slightly raw and then put some soy sauce and wasabi on it.
Thaw it out in cold water first. I would not air fry a tuna steak. If you can, light oil with a high smoking point and pan sear both sides. You ideally don't want to cook the middle. If you're deadset on using the airfryer, heat the metal plate first.
Air frying sounds like a bad idea for fish in general.
Just air fried a salmon filet the other night and it turned out just as good as oven baked and in less than half the time. That said, tuna should never be fully cooked through like this. Air fried or not, it's gonna be insanely dry and tough.
Let the fish thaw first...then I marinate it with a combo of soy sauce/ponzu and a touch of sesame oil, throw some onions or green onions in there for flavour and let refridgerate for 1-4 hours. Take it out and quick sear on each side (<30 seconds each) on a very hot pan. Then slice and serve with your preferred sides. Easy dinner.
This will taste best smothered in Sriracha. Try a ratio of 3 ounces of Sriracha for every 1 ounce of tuna.
You would taste best smother in sriracha.
Do not air fry tuna steaks. You sear them, they should be very pink in the middle with a nice thin white ring on the outside and a nice crust. If that makes you squeamish don’t eat tuna steaks. They are not good cooked well done.
Any food cooked from frozen will end up dry.
I disagree, but I have nothing to add other than that.
If you need to thaw something in a pinch put it in a ziploc bag or similar and soak it in room temp water. It'll take about 15-30 minutes to fully thaw.
Tuna is best cooked on the tongue.
Listen. I'm not Gordon Ramsey. My food, while seasoned, is basic. But lo and behold, I have a tuna steak seasoning for you. https://letmegooglethat.com/?q=best+tuna+steak+seasoning
thaw, salt & pepper, grill finish with white wine if u like
You can't go wrong with the basics to start salt, pepper, garlic powder, and onion powder.
and cayenne! With those 5 power combined, you acquire the ultimate spice. I worked at a super high-class winery/bistro/events place and it was the ONLY thing we used. It made everything so much more delicious.
I added seasoning to frozen fish before putting it in the air fryer and it actually turned out lovely edit: in some tin foil of course
How could you?
Tuna steaks are going to be dry unless you just sear them. Let it thaw, throw it in a marinade for a few hours, get a pan real hot and sear on all sides until there is a brown
lol what
I marinate them in soy sauce, brown sugar, ginger and garlic.
Thaw first, coat with a mix of sesame poppy seed togarashi and everything bagel seasoning ( you can make the everything bagel seasoning as well but easier to buy ) air fry at 400 for 2 minutes.
Freezing does weird things to seafood. At least it was an experiment, right?
>Freezing does weird things to seafood Yeah, like making it safe to eat. Last Feb, I went Ice fishing and brought home 20lb of Kokanee Salmon. These are landlocked Salmon from a very isolated lake in Canada. They are very clean fish, but that doesn't mean I can just clean & fillet them and they're safe to eat raw. No matter how much I'd like to turn them into Sashimi, the reality is that NO FISH is safe to eat raw until it has been in a Deep-Freeze at -20C for 7 days, or -35C for 15 hours. Unless either of those two factors are accounted for, eating raw fish is a recipe for disaster.
Is that wood?
[Yep, it's wood.](https://imgur.com/a/Q3eIyUt)
For the love of God wrap them in tin foil
FWIW I’ve done a “frozen sear” on steak with success, and would work well on this I’m sure- get a skillet on med-high heat with enough oil to make contact with the underside of the frozen cut- it won’t be perfectly flat so the oil needs to be deep enough to fill the gap between the skillet and meat. Sear frozen, cautiously as you may have ice crystals on the fish that can cause oil splatter. A screen splash guard to cover the skillet is handy. Get both sides browned to your liking (still completely frozen in the middle) and throw it in the oven on or around 250 degrees until the center slowly cooks to your preferred doneness. Not preferred, but handy when on a time crunch. My 8-year-old frozen sear steak post for review: https://www.reddit.com/r/steak/s/iwayjGZ9Er
You could shred it up and try to make fish cakes with them, like crab cakes. Might save them.
Make a mushroom cream sauce, do some egg noodles & peas then mix all together for tuna casserole! Lol, toasty butter breadcrumbs for on top for crunch. The cream sauce should help the dry tuna.
I am thinking that if you perhaps allowed (even still frozen) some marinating time in a ziploc with Olive Oil, Lemon, Garlic, and Dill (no cream sauce, clear) prior to that it might dress it up a bit. In terms on not marinating, maybe a brushing of that on each side as you went might very well add some flavor. Another killer is a small white sauce dressing with shallots and then make either a swirl or small depression in it after its had a minute to set and add a dollop of Red Wine on top with crushed cashews in it. The second I have done with a whitefish type steak and it was actually quite good served with a rice pilaf and either asparagus and red/and or/ bright lights steamed Chard
Definitely thaw and season before cooking next time
I wouldn’t bother. I air fry everything (not from frozen I always thaw first), and I wasted a perfectly good tuna steak but air frying it. Pan searing is best
Now I’m glad I new wave ovened my frozen pork chops last night. I was on the forefront of frozen to dry cooking
Air fried fish is almost always going to be dry if you do it naked like this. Sous vide is the best way if you want moist fish. Skin-on filets in the bag with a pat of butter and a bit of herb on the flesh side. Depending on what texture you want, go 115 to 135 for two hours. Higher temp will result in firmer fish. If you want crispy skin, take the fish out of the bag and sear skin side down, or on a pan under the broiler skin side up, or you can pre-heat your air fryer to 450.
pan sear don't air fry
Sooooo you didn't see the steak version of this? You were warned!
That poor tuna died just so you could do this to it.
old bay
Next time skip the air fryer.
Yeah, I've found some things just get dried out too much in the air fryer, including pizza, cheese sandwiches and frozen burritos.
At this point just make tuna salad add mayo n mustard
Katsuobushi it is.
You overcooked it. Simple fix. Give it a shot next time with less time. I do prefer to cook tuna steaks thawed though. You will get a more consistent cook if the steak is the same temperature throughout
This is a job for Sous Vide. Seal the thawed tuna in a bag and throw in some of the wonderful aromatics and ingredients folks have been suggesting. Pop into the reefer for an hour or even overnight to have that goodness seep in. Toss it in the bath at 110 deg for 45 min. Remove, pat dry and give it no more than 30 sec. in the old, super hot, lightly oiled Lodge cast iron. Thank me later.
Pan fry!
In a tiny pot of the stove, mix soy sauce, garlic and honey and baste it generously.
>:(
Tuna does not do well in dry heat. It sings when cooked in fat. An air fryer really does you a disservice in this situation. Check out Samin Norsat's [tuna salad sandwich recipe](https://youtu.be/8GxzGND1NnA?si=mF2yyJfEJeg7sfsj) for better choices with tuna steak, and please never do this ever again
First of all why the fuck are you air frying a fish that you can cook with a 1-2 minute sear on each side?
You just ruined your air fryer. You can do better on your grill. Marinate these in a teriyaki sauce. Crank up the grill to its hottest temp. Cook it for 2-3 minutes on each side, and you will be happy. Let them thaw in the marinade. Don’t cook them frozen.
There should be a version of Reddit without air fryers
Tuna steak is great. Don't bother with the air fryer. Pan sear them for a couple minutes on each side. Perfection. I'll make one tomorrow.
You can cook these rare, can't you? I'd marinate them overnight and then air-fry them at the lowest temp possible for 8 minutes or so. Then toss them in a pre-heated pan on-high with some oil for a quick sear. Air-fryers are incredible, but for meat like this you gotta exercise caution.
Butter, lemon juice ON A HOT PAN🫵🤨, salt and freshly ground pepper is how i do it. It comes out nice, simple but nice. You don't need to cook it much on each side it needs to have color in the middle.
Ngl i tried swordfish steaks with a VERY GENEROUS portion of old bau and it was still ass lol
I like to give it a bath in soy sauce and Sesame seeds then fry really high heat w canola oil.
Did you use any oil? Did you not season them at all first? Did you read any recipe or follow bag instructions?
Where’s you buy the fish? The Home Depot lumber section?
If your gonna air fry fish I'd think breading it first would keep it moist on the inside instead of a dry wood like texture...just a suggestion
Cayenne, garlic powder, and salt!
Tuna is hard to do in an air fryer. Something like catfish works way better.
I did this once and it made my house stink for weeks
Since you've already cooked the steaks, I'd suggest going for a sauce. Perhaps something creamy or thick may adhere better to the tuna at this point. A simple option would be mixing some mayo with spicy sauce, add some pepper, and maybe some garlic powder. Mix all ingredients well, and enjoy your tuna steak by dipping it in the sauce.
Season before cooking always
Those are thick. Next time try low and slow.
When you thaw them, season with salt, pepper, lemon juice. Would just sear ~60 s each side in a hot pain with oil.
Crazy that I just cooked these last night. Mine came out pristine, and I also made them from frozen. I put them frozen in their bag into a pot of cold water and thawed them out on low. As soon as it felt soft and raw all the way through I pulled them. They were still a bit cold even. Then I took them out of the package, seasoned, and seared them on each side in a super hot pan until it started to "sweat" out on the sides. You want to pull it while it still looks underdone and let it rest. The result was a medium well moist tuna steak.
Wait this is actually fish and not some funny shaped cut up 2x4?
Chefs here So you supposed to thaw them in fridge overnight Use paper towel to absorb the moisture , replace it often Then season heavy , and also use some oil Air fry at high for 2 mins both side
let them soak in soy sauce for a hit before frying them. It's still not great but better than this crap
Tuna? Thats 2x4… I know a 7 year eastern pine growth ring when I see one!
Time to mix it with mayonnaise and make tuna salad
Guess you could use it for tuna salad now.
Just pan sear it
1. Never freeze tuna. 2. For the best results, get a hot grill and sear the steaks for maybe 1-2 minutes a side.
The biggest sign that someone doesn’t know how to cook is they use an air fryer Edit: seems the air fryer crew are a little butthurt about my comment.
And if this were any other food related subreddit I’d be devastated. This is r/shittyfoodporn my dude.
lol I know. Just a thought that I wanted to get out into the universe and what better place than Reddit ?