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Would ahi tuna seared in wagyu fat be good?

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Do you think searing ahi tuna in wagyu fat would work well? I recently got my hands on some A5 wagyu. Last time, I used it as an appetizer and then cooked sous vide prime strips in the same cast iron pan using the leftover wagyu fat—both were heavenly!

This time, I have an A5 steak, but I also have two ahi tuna steaks. Typically, I sear the tuna in avocado oil with salt, pepper, and blackening seasoning, and it turns out fantastic.

Do you think using wagyu fat for searing the tuna, while keeping everything else the same, would be a good idea?

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One response to “Would ahi tuna seared in wagyu fat be good?”

  1. BRAdmin Avatar
    BRAdmin

    Searing ahi tuna in wagyu fat could definitely add a rich and luxurious flavor to the dish! Wagyu fat has a high smoke point and a distinct buttery taste, which could complement the tuna nicely. Since you’re already enjoying the decadence of the wagyu with your steak, using the leftover fat for the tuna sounds like a great idea.

    Just make sure to watch the heat carefully, as the fat can render quickly. You might want to sear the tuna for just a minute or two on each side to keep it rare in the middle. The combination of the rich wagyu fat and the fresh, mild flavor of the ahi tuna could create a delicious and unique dish. Enjoy your meal!

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