Chef Tom fires up the Napoleon Phantom 500 gas grill for a quick, easy, bright and fresh meal. This is Everything Bagel Crusted Seared Ahi Tuna!
WHAT YOU'LL LOVE
- Coating the tuna in Dijon before the seasoning gives the Everything Bagel blend something tacky to grip, so it builds a thick, even crust instead of falling off in patches
- Preheating the griddle with the lid closed traps heat so the surface is fully ready by the time the tuna goes on, rather than searing on a griddle that's still climbing to temperature
- Standing the steaks upright to sear the sides means every surface of the tuna gets crusted, not just the two flat faces
- Making a quick refrigerator pickle for the asparagus ahead of time means it's ready to eat within days, and it keeps up to a month for future use beyond this one meal
Everything Bagel Crusted Seared Ahi Tuna
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
6
Prep Time
20 minutes
Cook Time
5 minutes
Calories
651
Chef Tom's Everything Bagel Crusted Seared Ahi Tuna is here to redefine quick and easy meals. Enjoy the bright, fresh flavor of a delicious dinner, grilled to perfection!
Ingredients
- 2 lb Ahi tuna steaks
-
2-3 tbsp Kozlik’s Dijon Classique
-
1/2 cup Cattleman’s Grill Everything Bagel Seasoning
- Avocado oil, as needed for cooking
- 5 oz arugula
-
3 tbsp Extra Virgin Olive Oil
- 1 tbsp Champagne vinegar
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1 tsp Kozlik’s Dijon Classique
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1 tsp Reida Farm Wildflower Honey
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Jacobsen Salt Co. Black Garlic Infused Sea Salt, to taste
-
Jacobsen Salt Co. Tellicherry Black Peppercorns, fresh ground, to taste
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tsp extra hot prepared horseradish
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Jacobsen Salt Co. Tellicherry Black Peppercorns, fresh ground, to taste
- 5 oz asparagus, cut to fit pint jar
- 1 cup white vinegar
- 1/2 cup water
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1 tbsp pickling spice (recipe here)
- 1 tbsp sugar
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1 tsp habanero salt
- 1 clove garlic, sliced thin
Vinaigrette:
Horseradish Cream:
Pickled Asparagus:
Directions
- To make the pickled asparagus, place the asparagus in a pint sized canning jar. Combine the remaining ingredients in a pan. Bring to a simmer. Let simmer for about 2 minutes. Remove from the heat. Using a funnel, pour the hot mixture over the asparagus in the jar. Place a lid on the jar and store in the fridge for up to 1 month. The flavor is best after 2 days of soaking.
- Place a Napoleon Reversible Cast Iron Griddle in your Napoleon Phantom 500. Ignite the burners under the griddle and preheat over high heat with the lid closed.
- Coat each Ahi tuna steak in a thin layer of Kozlik’s Dijon Classique mustard. Pour the Cattleman’s Grill Everything Bagel Seasoning on a small plate. Coat all surfaces of the tuna with the Cattleman’s Grill Everything Bagel Seasoning, turning the steaks on the plate until covered.
- Place avocado oil on the surface of the griddle and spread across the surface with a spatula. Place the Everything Bagel crusted ahi tuna steaks on the griddle and cook just until the surface is seared, about 2 minutes. Flip and sear opposite side, another 1-2 minutes. Stand the steaks up and sear the sides. Remove from the grill while the center is still cold.
- To make the horseradish cream, combine the ingredients and whisk well to mix.
- Combine the ingredients for the vinaigrette and whisk well. Add the arugula to the bowl and toss to coat.
- Slice the Everything Bagel Crusted Seared Ahi Tuna and serve over the dressed arugula, topped with a drizzle of horseradish cream.
Recipe Note
Recipe FAQ
Why coat the tuna in Dijon mustard before adding the Everything Bagel seasoning?
The mustard gives the seasoning something tacky to grip, helping it build a thick, even crust across the whole steak rather than sliding off in patches once it hits the hot griddle.
Why preheat the griddle with the lid closed instead of open?
Closing the lid traps heat so the entire griddle surface reaches full temperature by the time the tuna goes on, rather than searing on a surface that's still climbing toward high heat.
Why stand the tuna steaks up on their sides during the sear?
Searing the two flat faces alone leaves the sides bare. Standing the steaks up and searing those edges too means the Everything Bagel crust wraps completely around each piece.
Why make the pickled asparagus as a refrigerator pickle instead of a shelf-stable canned version?
Pouring the hot brine over the asparagus and refrigerating it is much faster than a full canning process, and the flavor is actually best after just 2 days of soaking no weeks-long cure required.
What internal temperature should the tuna actually reach?
This recipe sears it for just 1-2 minutes per side and pulls it "while the center is still cold," which is the intended style for ahi tuna served rare in the middle. There's no minimum cook temperature the way there is for ground meat, as long as the tuna is fresh, sushi-grade, or otherwise intended for rare consumption.
How indoor-friendly is this recipe?
5 out of 5 a hot cast iron skillet on the stovetop can replicate this exact sear; nothing about the technique requires an outdoor grill.
Recipe Highlights
Mustard base coat: Helps the Everything Bagel seasoning build a thick, even crust.
Closed-lid preheating: Ensures the griddle is fully hot before the tuna goes on.
Sides seared upright: Crusts the entire steak, not just the two flat faces.
Quick refrigerator pickle: Ready to eat in days, with a month of shelf life beyond this meal.
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Nutrition
Nutrition
- Nutrition Serving Size
- 8.44 oz
- per serving
- Calories
- 651
- Carbs
- 10 grams
- Protein
- 116 grams
- Fat
- 14 grams
- Sodium
- 1192 milligrams
