My husband and father-in-law will be fishing for tuna in the next month or so. I would love to hear about any good recipes you have on hand.
I love a tuna steak cooked on the grill with Lawrys Seasoning salt and a little black pepper.
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I love them on the grill -little EVOO salt and pepper- or Sashimi either way it is good.
Do a search in Foodnetwork for Tuna Shashimi.
Thank you!
Seafood rub of your choice. On the grill until it is Med. Rare. If the Tuna is sushi grade only cook it until it is rare.
I caught my one & only tuna about 30 yrs ago in the fl keys I smoked part of it and then made a tuna salad out of it for samwiches . it gave a new meaning to tuna. This is my 1st Trad Gang post I hope it works.
Just let me know what night and I'll cook them on the grill for ya. :D just don't over cook on the grill :thumbsup:
Pan seared tuna with wasabi is excellent. Also found on foodtv.com.
But nothing really beats fresh grilled tuna steaks. Believe it or not my 3 kids will choose tuna steaks over prime rib and ribeye.And not one of them will touch canned tuna.( must have something to do with being raised in Florida!)
Pat Cooley's Albacore BBQ
Trim off all red fish parts and coat the fillets with:
Follow the exact order of application!
garlic powder
season salt
black pepper
Wrap each piece in thick smoked bacon and secure with a toothpick.
Brush with equal parts of lemon juice and soy sauce
Sprinkle with sweet basil and cook the fish on the BBQ until the bacon is done.
I like to coat the loin with an Asian sesame spice rub. Get a "Can Style" charcoal lighter and follow the intsructions. Although you just put a grill over the lighted charcoal and sear each side for about 45 seconds. It's like a big blowtorch searing the meat with smoked sesame in it. Nice and rare........
SWEET!!!!!
Take small pieces and saute in olive oil with salt and pepper. After light browning add fresh garlic to taste and saute another minute. Add the Tuna to your favorite pasta sauce and have with spaghetti.
Alton Brown (foodnetwork) cooked some that I believe he soaked in Teryaki then coated with sesame seeds and cooked on top of a chimmeny charcoal lighter so the fire was really hot. I havent tried it yet but it looked wonderful!
I have 2 for cooking Albacore
Use brown sugar and paprika for a dry rub for albacore going on the grill.Serve with tartar sauce
Make sure your fillets(more like medallions) are the same thickness for grilling and only sear the outside for a 1/2 a minute a side
Baja Canned Tuna (spicy not hot)
When you can your albacore, put a couple pieces of Mexican pickles ( its the jar with carrots/cauliflowers/peppers in it) in the bottom of the canning jar before pressure cooking.
I have eaten a ton of tuna,these jars of albacore are gold on the boats I go on,hands down the best canned tuna there is.
Just get some blackening spices like they use for Redfish. Cut tuna into round bars and coat them with the spices. pan sear the bars it so it's only cooked about half way. slice it sashimi style and place it on a bed of shredded cabbage. Make a dip out of mayo, soy sauce, and wusabi. That's the best way to prepare fresh tuna.
That "poke" from Bowhuntah is the best style right there
Well, I posted this a while back on the mahi-mahi thread but it works great for tuna, swordfish, shark or any other firm ocean fish....
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Here's a way I make it that is really awsome.
Light your charcoal grill and toss on a couple smallish pieces of firewood like oak or locust too.
Rinse fish pieces thoroughly in cold water and then squeeze to remove excess water and pat dry with paper towels. (wet fish don't cook very good for some reason)
In a small to medium pan melt 1/2 stick of real butter along with about two tablespoons of olive oil and one or two cloves of garlic. Heat slowly so the garlic just warms up and browns gently. Once browned, smash it up real good in the pan and remove from heat. (If you leave it on after being smashed, it'll burn the garlic)
Add about two heaping spoons of peach jelly and the juice from one lime. Home made jelly is best of course. Stir it together and start it back on some low heat. Chop up about a tablespoon of fresh cilantro and stir that in too.
This will be both a baste and a sauce for after the fish is done.
Brush a little olive oil on the fish and sprinkle with a some seasoning like a good cajun spice but go lightly as the baste will be the main seasoning. Even just some light salt and the baste is good.
When your coals are ready add a couple chunks of smoking wood like hickory, peach, apple etc and put the fish directly on the grill over direct heat. Cook a couple minutes before flipping. When you flip it, baste the cooked side with the sauce and close the lid a few minutes then recheck. Flip twice more with not much time on any side and baste each time with the sauce. It only takes about ten minutes total to cook. Less if thin or the fire is really hot. Just eyeball it and when it looks done, it probably is.
*note* I realize that it is considered improper by some people to cook tuna all the way through but I also know that some folks are turned off by rare fish. Actual cooking time or doneness is the prerogative of the cook.
Serve with some seasoned wild rice or similar and a glass of white wine and MMMMMmmmmmmmmmm-MMM! Your wife or girlfriend will think you're a master chef.
I really like it grilled. What you serve with your main course can really make or break it.
Try a hand mixed salad with those little fresh mixed greens, a few candied pecans, and a small amount of finely broken up well done bacon, and some same small size pieces of goat cheese..tossed by hand in a bowl with lemon juice, olive oil, sea salt,and freshly ground mixed peppercorns.
No croutons..no tomatoes..trust me.
It makes a fantastic counterpoint to a fine tuna steak off the grill such as those recipes above. I like simple..simple is good..when everything is fresh.
I like a cool chardonnay from California to go with it.