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>> Any suggestion for bluefin tuna? [topic: previous/next]
PostPosted: Fri Sep 02, 2011 3:31 pm
Mahigeer


Posts: 6367

Since I am in possession of some fillets, I would appreciate some ideas on how to prepare them.

Thanks.
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PostPosted: Sat Sep 03, 2011 1:58 pm
Jack Cactus


Posts: 5
Location: Southern California

Tuna stakes would be better across the grain cooking is good better. Tuna filets should be canned or boiled.
I would cut into strips and roll in pancko then fry for while until goldenbrown. Dip in cetchup. Or mustard. Mayo. Simples and delishis.
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PostPosted: Sat Sep 03, 2011 4:17 pm
kelpangler


Posts: 1195
Location: Pasadena, CA

bluefin tuna recipes

Seared tuna sounds good right about now!
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PostPosted: Sat Sep 03, 2011 10:29 pm
Mahigeer


Posts: 6367

Thanks guys, I will look in to them.
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PostPosted: Sun Sep 04, 2011 9:28 pm
polishfromthedeep


Posts: 991
Location: Central Coast

Season with salt, pepper, and sesame seeds and sear it on a pan quickly on both sides leaving the middle completely raw. MMMMMM, tuna.
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PostPosted: Sun Sep 04, 2011 9:34 pm
seabass_seeker


Posts: 1839
Location: Clovis

+1 for seared tuna. Tuna is like beef, better when it's still red in the middle.
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PostPosted: Sun Sep 04, 2011 10:59 pm
Mahigeer


Posts: 6367

Thanks for the replys.

Can it be done if it already is frozen?
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PostPosted: Mon Sep 05, 2011 7:06 am
illcatchanything2


Posts: 4519

Mahigeer wrote:
Thanks for the replys.

Can it be done if it already is frozen?


Should be fine. If you were to buy a tuna steak from Von's (are whatever Grocery store you go to), chances are it would have been frozen & thawed before it was put out.

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PostPosted: Mon Sep 05, 2011 9:00 am
kelpangler


Posts: 1195
Location: Pasadena, CA

Frozen is no prob--just thaw properly. Here's a pretty easy recipe (I don't have exact measurements):

1) mix up soy sauce, honey, black pepper, red pepper, rice wine, and a little seasame seed oil in a small bowl (adjust ingredients and measurements for taste, I like mine sweet and spicy)

2) dip tuna generously into sauce, then roll onto a plate of sesame seeds

3) place a little oil on the frying pan and get it hot hot hot, then sear each side for about 30-45 seconds (watch for the color change); cut tuna slices gently so you don't tear the meat up

4) if you like, add some vinegar to your sauce and serve with wasabi
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PostPosted: Mon Sep 05, 2011 9:17 am
Mahigeer


Posts: 6367

Great help guys, thanks.
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PostPosted: Mon Sep 05, 2011 1:55 pm
Sofa King


Posts: 1712
Location: Danville Ca.

kelpangler wrote:
Frozen is no prob--just thaw properly. Here's a pretty easy recipe (I don't have exact measurements):

1) mix up soy sauce, honey, black pepper, red pepper, rice wine, and a little seasame seed oil in a small bowl (adjust ingredients and measurements for taste, I like mine sweet and spicy)

2) dip tuna generously into sauce, then roll onto a plate of sesame seeds

3) place a little oil on the frying pan and get it hot hot hot, then sear each side for about 30-45 seconds (watch for the color change); cut tuna slices gently so you don't tear the meat up

4) if you like, add some vinegar to your sauce and serve with wasabi


That sounds super tasty. I really want to try this one.

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PostPosted: Thu Sep 22, 2011 1:06 pm
Salvelinus


Posts: 166
Location: Arcata/Los Osos

soy sauce, chopped ginger, dijon mustard or grey poupon, little olive oil, some pepper and some lemon juice. marinade then grill
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PostPosted: Thu Sep 22, 2011 1:31 pm
thefrood


Posts: 1293
Location: Southern California (Riverside County)

Cube tuna to about 1/2" pieces

Sesame oil
thin white onion (or chopped green onion in a pinch)
chopped wakame
toasted sesame seeds

Put tuna in bowl, lightly coat with sesame oil.
Dust with the thin slivers of onion or green onion.
mix gently.
Add in chopped wakame.
mix gently.
Sprinkle with sesame seeds.
mix gently.

Let sit for 15 minutes in refrigerator.
Eat and enjoy.

** Pete can probably flesh out this recipe better!

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PostPosted: Fri Sep 30, 2011 8:19 am
muttfishr


Posts: 2095
Location: Tulare

All those recipes sound delectable for you fancy/dancy (hold yer lil'finger straight) kinda guys, A guy like me, (DBO) now a (CIO) "Ditch Bank Okie, now California Improved Okie" needs alittle more substance in his meal. Take all your larger flanks and slice them cross-grain one to one and a half inches thick vacuum pak and freeze, all the smaller/odd shaped pieces go into meal sized zip-lock bags, (you can always take out two bags as opposed to haveing one bag with too much!) "not a problem in this house tho" Anyway pull out a package of steaks and thaw in the fridge,get a nice piece of meat (Elk Backstrap?) ok then Beef, have the ol'lady make a potatoe salad, do a tinfoil thing with the veggies (asparagus, sliced onion, celery, garlic cloves, sliced squash, ect.) and FIRE UP THAT BBQ! Season the meat and throw it on the grill along with the veggies, turn the meat and veggies, when done take the seasoned tuna steaks to the grill and cook them about a minute on each side, hook it all up on yer plate and Ooh Man! thats livin!
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PostPosted: Sun Sep 02, 2012 3:20 pm
digsblues


Posts: 88

LOL, a whole year later, and I finally have some Bluefin steaks. (Tip - overnight trip on a cattleboat from San Diego.)

We grilled them today. I make different marinades, since they only take a minute. One has soy sauce, lemon or orange juice, rice vinegar, sesame oil, and garlic.

Another has italian salad dressing and red pepper flakes.

Then I do mine with garlic and butter.

Put in plastic bags and marinade for an hour, then throw on the grill. Don't overcook. Pink inside is good.
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