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Would ahi tuna seared in wagyu fat be good?

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Would it be a good idea to sear ahi tuna in wagyu fat?

I’ve got an A5 wagyu that I previously seared as an appetizer, and after that, I cooked some sous vide prime strips in the same cast iron skillet using the leftover wagyu fat, which turned out to be incredibly delicious and indulgent.

This time, I have an A5 steak, along with two ahi tuna steaks. Typically, I sear my ahi tuna in avocado oil, seasoned with salt, pepper, and blackened seasoning, and it usually comes out fantastic.

Do you think using wagyu fat for the tuna sear would work well, keeping everything else the same?

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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 sounds like an interesting and decadent twist! The rich, buttery flavor of A5 wagyu fat could complement the delicate flavor of the tuna nicely. Just keep in mind that wagyu fat has a very distinct taste, so it may overpower the natural flavor of the tuna if you’re not careful.

    Since you normally use avocado oil, which has a higher smoke point, you might want to keep an eye on the temperature when using wagyu fat to avoid burning it. A quick and hot sear should work well, allowing the wagyu fat to infuse the tuna without overwhelming it.

    If you decide to go ahead, I suggest using a light hand with the seasoning to let the unique flavors shine through. Overall, it sounds like a delicious experiment, and I think you could end up with a really remarkable dish! Enjoy!

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