TUNA! Bomb!

[Freakwater]

This is, hands down, the best TUNA! recipe I've come across yet. I will share in my traditional ridiculously over-detailed pictorial format.

First... The jus
3 tablespoons unseasoned rice vinegar
2 tablespoons finely grated peeled fresh ginger
2 tablespoons peanut oil
2 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon chopped fresh cilantro
1 serrano chile, seeded, minced
Freshly ground white pepper

Preparation:

Whisk first 8 ingredients in medium bowl to blend; season to taste with ground
white pepper. Refrigerate at least 30 minutes and up to 45 minutes.

Now, the Bomb!

Take a TUNA! loin and trim off the tips, leaving a uniform loin. Then trim off the edges to make a reasonably round loin.
http://www.ifish.net/gallery/data/500/medium/round_loin.jpg


Tear off a piece of plastic wrap about 18" long and lay it out on the counter. Then lay out slices of serrano or prosciutto ham (the razor thin stuff), overlapping them at least 1/2". You need enough to completely wrap the TUNA! loin. Don't over do it. Complete coverage is ideal without too much overlap.
http://www.ifish.net/gallery/data/500/medium/prosciutto.jpg


Lay in the loin....
http://www.ifish.net/gallery/data/500/medium/loin_on_ham.jpg


At this point, you may have attracted an audience.
http://www.ifish.net/gallery/data/500/medium/audience.jpg


Now use the plastic wrap to roll up the loin. With practice you'll nail it.
http://www.ifish.net/gallery/data/500/medium/roll.jpg


Fold the ham toward the loin ends and twist the plastic wrap.
http://www.ifish.net/gallery/data/500/medium/twist.jpg


Tuck the twisted ends under the loin and let set up in the fridge for an hour or two.
http://www.ifish.net/gallery/data/500/medium/wraped.jpg


After the bomb has set up in the fridge, cut off the twisted ends then carefully remove the rest of the plastic wrap...
http://www.ifish.net/gallery/data/500/medium/ears2.jpg


Conditions are perfect. Now..... It's Business Time!
http://www.ifish.net/gallery/data/500/medium/fry2.jpg


Cook the Bomb on Med-Hi heat in light oil, rotating until cooked on all sides, including the ends.
http://www.ifish.net/gallery/data/500/medium/ends.jpg


The objective is to fully cook the ham, NOT the TUNA! Looks something like this... Aw yeah!
http://www.ifish.net/gallery/data/500/medium/fried.jpg


Now cut the bomb into 3/4" to 1" medallions...
http://www.ifish.net/gallery/data/500/medium/cut.jpg
http://www.ifish.net/gallery/data/500/medallions.jpg


Then drizzle with the jus...
http://www.ifish.net/gallery/data/500/medium/KAPOW.jpg

KAPOW!

Even if you don't follow this recipe to a "T", try the jus on any tuna you make as marinade or sauce. It's INSANE!

Enjoy,
Crazy Eddy

[Pilar]

I got to get me one of those. Sure looks good.

[BugSquasher]

Have you tried this with any other meat besides ham?

Got a person in the house who will eat fish and bird meat, no red animal meat or pig ... and was wondering if you pounded out some chicken breasts, flattened them, might this substitute for the ham work?

:what:

[Freakwater]

Only tried two types of ham. Try it with no wrap but first soak in the marinade. Save some of the marinade and use it as sauce when serving. Might be interesting with chicken if you could pound it thin enough???

Freakwater

<edit> The girlfriend says there is something called turkey bacon???

[Fshklr]

Now that's a recipe!!!!!:dance:



Thanks John for the post and the pictorial!!! We will try it this weekend!!!

[Rabid Fisherman]

Now that's a recipe!!!!!:dance:



Thanks John for the post and the pictorial!!! We will try it this weekend!!!

Ditto that. I'm going to do that one for sure

[Slobes]

So how is the uncooked center as taste? I'm hesitant to try a recipe that has fish that looks so raw...

[5-Cents]

So how is the uncooked center as taste? I'm hesitant to try a recipe that has fish that looks so raw...

Sushi baby - sushi!

That looks like one of the best tuna reciepes around - I'm definately going to give this a try! Thanks! :cheers:

[Fshklr]

So how is the uncooked center as taste? I'm hesitant to try a recipe that has fish that looks so raw...


:laugh::laugh::laugh:

I made sushi/shashimi last night. Raw albacore/tuna is the bomb!!!:dance:

if you follow the food critics and tv cooks, all bluefin, yellowfin, longfin, tuna should be quickly seared on the outside and left raw/opaque in the middle!!!

Truely DELICIOUS!!!!:dance:
I can hardly wait for next yr as I gave way to much of my bounty out to family and friends:hoboy:....I am rationioning already:passout:

[Billfisher]

Only tried two types of ham. Try it with no wrap but first soak in the marinade. Save some of the marinade and use it as sauce when serving. Might be interesting with chicken if you could pound it thin enough???

Freakwater

<edit> The girlfriend says there is something called turkey bacon???

That's fuuny! I was about to recommend Turkey Bacon, and hadn't seen this in your post! Anyway, I second the turkey bacon thing. It is the next best thing to the other white meat!

-D

[TubeFly]

Okay thats it............

I was just telling my wife I thouhgt I should get a loin out of the freezer then this thread..........

killin me

[Elkhunter]

That's it!!! I'm doing it.... Nice recipe:dance:

[Jakiedog]

Beautiful!!

I tried it tonight - FANTASTIC!!

[Steelhead Stalker6]

Cooked up two loins for snack food during Christmas so the family could munch on it WOW WOW WOWOW WOWOWOWOWOWOOWOWOW This is one of the BEST tuna recipies I have ever had truley an amazing dish!

[tramp]

Good one Freakwater, the whole family liked it.

T

[Chrome Bumper]

Those dogs look kinda hungry.

[Tulelicious]

Shazamu

I'll bring the beer you cook the tuna......

That looks great, I gotta try it.

[motoxaaron03]

Freakwater,

Thanks a bunch for posting this recipe! The girlfriend and I tried it this weekend, and it was one of, if not the best way we've prepared tuna. Ssoooooooo gooooooooood mmmmm....

[ducky-fish]

this is an excellent recipe. we had it tonight and we will have it again. thanks for sharing:applause:

[HOOKUP]

looks like "the bomb" thanks for sharing!

[HuntnCoug]

I really want to try this recipe but I dont know much about tuna. This might be a silly question but what is a Tuna loin? I have only seen tuna sold in what looks like steaks

[dryflynut]

What type of Tuna was used in Freakwater's recipe?

[StickFish]

Albacore

[Reel Obsession]

I LOVE this recipe. Takes a little more work that just what I do most days, just steak and throw on the grill for 90 seconds a side, but great for guests and a change of pace.

HuntnCoug, did you ever get an answer to your question about tuna loins? If you search in the salty dogs forum about "carking" instructions, you will see what we are talking about. Jessie's in Ilwaco sells loins.

[blacktail hunter]

looks good.

[SeaSparrow]

Wow! Just tried this for the first time and man-o-man, this is better than any 5 star restaurant. Used prosciutto parma (less salty than typical prosciutto). Oh my, did I say this was great?!!! Thank you, thank you!
:meme::meme:

[mangler]

Going to try this one tonight.

[nestucca]

:laugh::laugh::laugh:

I made sushi/shashimi last night. Raw albacore/tuna is the bomb!!!:dance:

if you follow the food critics and tv cooks, all bluefin, yellowfin, longfin, tuna should be quickly seared on the outside and left raw/opaque in the middle!!!

Truely DELICIOUS!!!!:dance:
I can hardly wait for next yr as I gave way to much of my bounty out to family and friends:hoboy:....I am rationioning already:passout:

But, but, but...... Tuna season has just begun? You're rationing already?

[ommedia]

Freak, et all-

Wow...I saw this post last year and had forgotten about it. Well, we plugged a boat full on Sunday, and I called the office (mostly women whom love sushi and sashimi) and told them to plan a lunch outing for "Tuna Bombs". I left it at that....they were hesitant, but I was insistent (as I had tried this Sunday night at our camp and knew they would dig it)!

We had the lunch today, I server 4 bombs to the small group, and a full fresh crab to each. I followed your recipe to a "T"...or a "B" for the first bomb. Then I mixed it up with a garlic jus, a wassabi jus, and a Worcestershire jus on the other 3. All went over so well that I might be required, on company time, to hit the pond again and stockpile some loins!

I think I'm definitely getting a raise, a new office, and more respect as a single father, whom they now think, who knows how to cook!

4 bombs down, dozens to go!

[fishinmachine]

Just put my first atempt at a bomb in the fridge to set up. I added one little thing to it...I cut a pocket in the loin and stuffed it with fresh dungeness grab. Can't wait to try it!:excited:

[SeaSparrow]

ttt - Great in December too! It's what's for dinner...:excited:

[spinnergal]

We had decided early on, this will be our contribution to our Annual New Years Eve "wish it were summer" party!!
We've made a number of them & they are always a hit with everyone!!

Give it a try!! You'll not be disappointed !!

SG:flowered:

[SeaSparrow]

Our last tuna loin turning into another tuna bomb tonight! :meme:

[AuroraDan]

Just Great, I canned the last of my first Tuna catch and now have no Loins:doh: I better find another Tuna ride :whistle:

That looks soo yummy! Thanks Freak for the recipe:meme:

Dan

[luv2steelhead365]

dang that looks good

[veilside180sx]

Gonna have to try this tomorrow.=)

[schoenberg]

:food::bigshock::food::bigshock:

[veilside180sx]

Thanks, this turned out fantastic.

[hamhock]

People think you are nuts to mix pork fat and fish, but there is nothing better. Just what in the world IS better! Great job!

[KillerBeee]

Going to try Pancetta tomorrow as well as Prosciutto that I have done before and Serrano was awesome as well.

Killer recipe!!!! Thanks...

[DeanB]

thank you, this is now on my todo list. mouth is watering!

[fishnrandy]

thanks sounds good