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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-03-2012, 07:27 PM | #1 |
On the road to being a farker
Join Date: 03-26-11
Location: Portland Maine
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Accepting tuna recipes
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!
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12-03-2012, 07:31 PM | #2 |
is One Chatty Farker
Join Date: 05-24-10
Location: Lincoln, NE
Name/Nickname : hamiltont
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mmmm sushi!!! Good friend. Treat him well... Cheers!!!
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12-03-2012, 07:35 PM | #3 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Wrap in rice and seaweed.
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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12-03-2012, 07:52 PM | #4 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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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.
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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12-03-2012, 08:18 PM | #5 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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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.
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12-03-2012, 08:28 PM | #6 |
Full Fledged Farker
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
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something like this work?
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12-03-2012, 08:41 PM | #7 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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The best recipe is no recipe. I like to eat as I'm trimming if its sushi grade.
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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12-03-2012, 08:52 PM | #8 |
Full Fledged Farker
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
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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) |
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12-03-2012, 08:57 PM | #9 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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What a great score on the tuna. Wow, wish I could have some of that.......
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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12-04-2012, 01:49 PM | #10 |
Full Fledged Farker
Join Date: 02-02-09
Location: Cocoa Beach, FL
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We do a lot of tuna here too (out of Port Canaveral).
Looks like you did it right! RMR |
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12-04-2012, 01:52 PM | #11 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I love smoking tuna steaks to shread for smoked tuna salad.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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12-04-2012, 01:54 PM | #12 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Wow, Great score on the tuna!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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12-04-2012, 01:58 PM | #13 |
is One Chatty Farker
Join Date: 11-26-08
Location: Elmhurst, Illinois
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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.
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Steve [B]"Le Grille? What the hell is that?"[/B] Klose 20x48 Deluxe Offset Pipe Smoker Weber 22.5, Weber 22.5 w/Rotisserie Weber Performer, Weber Ranch Kettle, 18" WSM Weber Smokey Joe, Weber Homer Simpson Smokey Joe Bayou Classic Turkey Fryer, Blackstone 28" Griddle Brinkmann Smoke'n Grill, UDS, Weber 26" H-D FLHR |
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12-04-2012, 02:01 PM | #14 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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I second the sushi.
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12-04-2012, 02:47 PM | #15 |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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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.
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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