How to Poach Tuna with Water

Published on Monday, June 2, 2008, by CHOW Video Team / Edit Post

How to Poach Tuna with Water

David Myers of Sona Restaurant shares his technique.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

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POST A COMMENT |10 Comments

COMMENT

  • it's written in the title:

    "An elegant, flame-free approach"

    I love the contrast in color but wonder how the texture is with the water cooked part. Anyone tried that should post a comment...

  • Why not just flame the outside with a torch instead?

  • ugh. no thanks. agree with morwen & ferno...looks wholly unappealing. surprising, coming from david myers.

  • About the only benefits I could think of to handling the tuna this way is that you don't have to have the odor and mess of searing a piece of tuna and that you can get the contrast in color for the cooked edge.

  • I would tend to think that the heat does nothing to aid the marinating process. There's just not that much heat generated and it would mostly dissipate by the time the tuna hit the marinade. Besides fish absorbs marinade flavors quickly and it's easy to over marinate it and overpower the taste of the meat. The dashi probably does add a nice flavor but it would anyway with a traditional sear.

  • I tend to agree with most views so far.

    However, do you think the heat aids the marinating process? The dashi looks like it could add a nice flavour to the tuna.

  • Creativity has to be matched by necessity.
    There is no need to change the color of the outside of the tuna if it not going to
    1) warm the tuna
    2) add flavor

  • Seems to accomplish nothing except give the tuna slices a beige border. I'd rather just eat the tuna fully raw and red.

  • I agree with you morwen... that looks disgusting.

  • Sear? Really? Looks like a quick par-boil to me. And totally unappetizing. Where are the grill marks, where is the flavor, the texture contrast that a true quick sear at high heat adds? Bleh, no thanks.