Seared Ahi Tuna




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!
► FULL RECIPE: https://www.atbbq.com/thesauce/everything-bagel-crusted-seared-ahi-tuna
RECIPE COOKED ON: https://www.atbbq.com/grills-and-smokers/gas/napoleon-grills/napoleon-phantom-prestige-p500rsib.html
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32 replies
  1. Илья Овчинников
    Илья Овчинников says:

    Thanks for the recipe, chef! A suggestion if you will – it is nearly impossible to find a whole brisket in the place where i live. The only option are 800g (1,7lb) pieces of brisket, which makes smoking them very challenging. I've tried to smoke, tried making pastrami, but the result is not good enought. So, maybe it will be interesting for you to show us some tips, how to deal with smaller pieces of meat. Thanks in advance!

    Reply
  2. Ptcclatl Ptcclatl
    Ptcclatl Ptcclatl says:

    Made this for the kids last week. Lite soy, grated ginger and grated garlic marinade for about an hour. Covered in the black sesame seeds and seared in a cast iron pan on the Weber for about two minutes total. Had the last 4 oz piece for breakfast the next day. YUM!! I’ll definitely be trying the bagel seasoning next time.

    What do you have for crawfish?

    Reply
  3. Stu Eddins
    Stu Eddins says:

    I made this for dinner last night and it was fantastic! Thanks for the nice twist on Ahi. Easy, quick, and great tasting. I made a little too much of the sauce, but it'll pair well with roast beef later this week.

    Reply
  4. Don H
    Don H says:

    I’d enjoy watching you cook your version of competition brisket and ribs. Maybe do a whole competition series with chicken, turkey and pork too. Just an idea.

    Reply
  5. emmgeevideo
    emmgeevideo says:

    Tom’s right — avocado oil is the way to go. I tried using olive oil to sear at 500-550 and it really burned. Avocado oil at that temp produced a great seer. So does ghee.

    Reply
  6. Jeffrey Sharp
    Jeffrey Sharp says:

    During a time where everyone wants recreate the latest recipe fad they've watched online, Chef Tom comes out with unique twists weekly on just about everything. Your recipes keep me looking forward to the weekend when I can taste them for myself. Keep up the great work!!!!

    Reply
  7. J T
    J T says:

    The thing I love about Tom and these videos is that you don't purely focus on southern bbq. You can clearly tell Tom knows how to cook a wide range of cuisines and uses bbq to highlight these dishes. Awesome stuff!!

    Reply
  8. wddwilliams
    wddwilliams says:

    Love the videos. Love the fish videos!!! I’m pretty good at replicating these dishes and have a ton of fun doing it. The skill set I don’t have is creating these recipes, the ATBBQ crew is very talented!

    Reply
  9. Anthony White
    Anthony White says:

    I just recently had a seared ahi tuna taco. It was the best taco I have ever eaten. That was in Denver. Now I'm back in the San Francisco bay area, no one makes them. Btw, the SF eating scene is way, way overrated. Way overrated. Except for some great bakeries, there's nothing really interesting to eat around here.

    Reply

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