Accepting tuna recipes

[Fever]

A friend of mine is a commercial fisherman, he gave me a few blue fin tuna steaks. Just got done packaging them, preparing one for dinner for tomorrow and a little plate for the cats! There have been worse problems to have!

[hamiltont]

mmmm sushi!!! Good friend. Treat him well... Cheers!!!

[chicagokp]

Wrap in rice and seaweed.

[CarolinaQue]

Bring them to my house for proper disposal!!!

Seriously though, I would do a quick pan sear of about 30 seconds a side and slice thing for some great sashimi tuna!!! Or, just eat it raw witha little asian style sauce for dipping.

[deepsouth]

i'd smoke a piece to just well done and let it cool and make some homemade mayo and cut up some green onion, a little paprika, old bay seasoning, cracked black pepper, shread the tuna and mix everything together. not sure how much mayo, but i add about four or five tablespoons and mix it up and add a little at a time until it's still thick but spreadable.

and then of course, i'd eat a bunch raw.

[centexsmoker]

something like this work?

[Garrett]

The best recipe is no recipe. I like to eat as I'm trimming if its sushi grade.

[centexsmoker]

Originally Posted by centexsmoker

something like this work?

Here is the recipe. Totally ripped it from "Hunt, Fish, Cook" TV chef Scott Leysath. I used to work for a company that sponsored his show and he taught me this at a sales meeting several years ago. It's simple and really good. It's on his website too: www.sportingchef.com. he's a really nice guy and there are tons of game and fish recipes on there for those wonderin' what to do with that elk leg you have in your freezer

Cut the tuna into 1-2 inch loins from your steaks (see my pics for average size)

Coat the Ahi in this mixture:

1 TBSP Sesame Oil
3 TBSP Dijon Mustard
2TBSP Soy Sauce
Then roll in or sprinkle with with Toasted Black Sesame Seeds

Sear the Ahi for 30 seconds per side. Don't get crazy here, the fish is the star- do it in a pan inside. you don't want any smoke on this one

We slice thin and serve with the left over mustard sauce (so good) and we also make a ponzu.

Ponzu:

1/4 cup soy sauce
TBSP minced ginger
3 TBSP seasoned Rice Wine Vinegar
2 cloves Minced Garlic
TBSP (or More) Wasabi paste
2 TBSP fresh lime juice
1/ TSP brown sugar
2 green onions chopped
We simmer for 5-6 minutes to thicken (He uses corn starch to thicken, we do not)

This is ready in under 10 minutes and is as good as any Sushi place you will ever eat (assuming you get great fish)

[martyleach]

What a great score on the tuna. Wow, wish I could have some of that.......

[rocketmanray]

We do a lot of tuna here too (out of Port Canaveral).

Looks like you did it right!

RMR

[deguerre]

I love smoking tuna steaks to shread for smoked tuna salad.

[cowgirl]

Wow, Great score on the tuna!!

[NeoTrout]

Ahi Tuna Napoleon. Awesome. Had this in Hawai'i a few years back. Make it at home now on occasion. Recipe is on my other computer. Try google'n it.

[Smoothsmoke]

I second the sushi.

[Gnaws on Pigs]

Never had bluefin, but I love ahi tuna. Simple is usually better with what tuna recipes I've tried. My favorite way to cook ahi is to rub it with some sesame oil, then salt and pepper, roll in a mixture of black and white sesame seeds and sear on each side to rare/medium rare. I usually make a sesame oil/soy/scallion/ginger/garlic dipping sauce.