Who's got the best Tuna recipe?

[corrirod]

I'm cooking some of this fresh tuna tonight so I could use some ideas on different recipes.

The faster I eat it the faster I can get out and catch some more!

Thanks. :grin:

[OceanBlue]

Gosh... is there any BAD way to prepare fresh tuna?

How about raw on a pat of rice with a little wasabe?

schmear a little mayo on the top (very little) and torch it for a second to sear it. Yummy. (this is fun for the guys.. they get to play with stuff in the garage and call it cooking)

Throw it on the grill with some fresh herbs.

Slice it up, throw it in a pan with some olive oil and a little onion and brown it. MMMMM!

[ 07-19-2002, 03:36 PM: Message edited by: Pilar's Mate ]

[Hookset]

After bringing home some freshly caught tuna yesterday. A good friend sliced 1 quarter in half
and placed both halves on a Lean Mean Grilling machine by George Forman (yeh, thought these things were a joke). No seasoning, just the meat. I was pleasantly surprised, both sides were browned and crisp with the juices trapped inside. A very mild flavour to compliment a nice green salad and bottle of white wine. Next time, going to add some garlic and pepper.

In the past, I've always liked frying tuna steaks in a hot skillet, searing both sides brown with olive oil, garlic and pepper. The flavour of tuna is mild and I like to stay away from heavy seasonings.

I've done the barbecue thing before, but usually turns out to dry after cooking to long, still have bad tendicies from cooking red meat and chicken.

Another one of my favorites cooking seafood is another skillet recipe. Melt butter in a fry pan, add fresh garlic and pepper to taste to season the butter, add tuna fillets and cook both sides till brown on high heat, reduce heat when tuna is almost ready and add fresh scallions and parsley, last add 1 quarter cup of white wine (or whatever your taste requires)for the last 1 to 2 minutes until a light boil then remove from heat and serve. This recipe works well with shrimp, crab and scallops too.

enjoy,

Gregg

[Dr Strangelove]

Tuna Tacos!!! And I'm not being dirty... :shocked:

From my college days...Folded steamed corn tortillas, two per taco of course. followed by barbeque grilled tuna basted on grill by a lemon garlic olive oil slurry. Take fish chunks in fold, add freshly chopped cilantro, white onion, tomato, and guacamole, a dash of Chalula sauce, a cold beverage, an appetite stimulant, and the rest of the roomates joinging in on the porch overlooking the ocean at sunset. Oh I do miss UCSB. Doc.

[avid]

In Tuesday's Oregonian FOODday there was an article called Treat fresh tuna the Italian way- like pot roast . I cut it out and put it up on the refrigerator for after my tuna trip.

This is how he says Italians like their albacore cooked.

Cut tuna in 1 1/2-inch chunks. Season well with salt and pepper. Place in saucepan with garlic and 3/4 cup to 1 cup olive oil, so tuna is just covered. Bring to a gentle simmer and cook over low heat about 10 minutes, taking care that oil does not boil. Remove from heat, add lemon thyme and bay leaves, and set aside to cool to room temperature.
Tuna can be used at this point but is better if allowed to marinate overnight. Transfer contents of pan to a bowl, cover and refrigerate overnight. Bring to room temperature at least an hour before serving.

If you cook it Monday he claims it's better on Wednesday, like a pot roast. It's stored in the cooking oil. To serve, bring to room temperature and serve it over spaghetti with black olives and the oil. He also suggests over ripe tomatoes, I can't wait till August for that combination. He claims it's not good either piping hot or ice cold. I will let you know how it works out. Here is the link, where the cooking instructions can be found and that has an Italian tuna salad.

http://www.oregonlive.com/recipes/oregonian/index.ssf?/xml/story.ssf/html_standard.xsl?/base/living/1026388568182192.xml

avid

[tailchaser]

My favorite recipe of all time for tuna is outstanding on the grill. Cut several chunks of fish and wrap them with half cooked bacon. Hold the bacon around the fish with toothpicks. Put them all on foil and bbq it. After it starts cooking, add some lemon pepper and terriyaki sauce and it's complete. Absolutely marvelous!! :cheers:

tc

[Hamachi]

This is my all-time favorite:

Cut the loins into 1 1/4" steaks. Mix 1/3 part Best Foods mayo and 2/3 part Yoshida's Gourmet Teriyaki sauce, (Costco has it), mix well. Dry the steaks off and slather on the mix. Grill as you would a steak. It should get browned, but don't overcook it!

Serve with steamed rice.

I guarantee you'll love it! :tongue:

[Uncle Roman]

I just had my friends favorite receipe last night....Very similar to Tailchasers except he slides the tuna into a canned chile and wraps with raw bacon and marinades the whole thing in a sweet teriyaki for a few hours before bbqing......It is really something else!! :cool:

[Threemuch]

Cut into chunks and marinate in Chipotle mayo, then skewer and grill on the hottest grill you can find, blacken the outside, about thirty seconds each side. Serve with corn Tortillas.

[seasquid]

1 -2 pounds tuna
3 tbsp lite soy sauce
2 tbsp sherry
1 tbsp ginger
2 cloves minced garlic
1 tsp Brown Sugar
2 tbsp veg. oil

cut into approximate 3/4 -1 inch chunks. Marinade for at least 6 hours, preferrably overnight.

Skewer tuna, pineapple, onions, mushrooms, peppers (green, orange, yellow, red). If you buy canned pineapple, use the juice in the marinade as well.

grill, but be careful not to overcook -- baste with marinade as it cooks.

good stuff.

ss

[Killertraylor]

My favorite recipe:

Put the following ingredients in a one gallon ziplock bag:

1 cup mayonaise
1 cup good Teriyaki sauce (try and get something gourmet at the store like Veri Teriyaki)
As much fresh ground black pepper as you can handle - about 25 turns on the grinder is perfect
1/2 cup fresh grated ginger root(can be deleted if you don't like ginger root)
1/2 cup minced onion (can also be deleted)

Cut your loins into 3-4" long chunks and let marinate in the bag on the counter for 1/2 an hour to an hour - bringing the meat up to room temp. before you cook it. Grill it right on the barbeque (no foil) for about 5-8 minutes, until it's cooked all the way through. I've fixed it this way for several people who all say it's the best fish they've ever had. It's my favorite fish to eat, bar none.

I also like it raw in small chunks swimming in some good Teriyaki sauce, and as sushi.

[crabbait]

Bought - That's right paid money - for a fresh tuna off the boat at Westport. Quick fried in teriyaki, butter and garlic. Toooooooo gooood.

Now I must have a boat that will do the big blue so I can catch my own. Watch out next year!

[Pollo Del Mar]

Cut the loins into 1" thick pieces and marinate in Yoshidas Gourmet Sauce for 4 hrs to overnight. Broil or BBQ hot and fast so that the sauce caramelizes and the middle is still pink. Keep your fingers out of the way when you serve it.

[Keta]

If I am forced to cook it:
Tuna loin cut into 1" to 1-1/2" pieces
White wine
Olive oil
Garlic
Italian spice
Salt
Soak for at least 1 hour and grill until pink in 1/3 or less of the center

For the last few months I have been using this,
Cut loin into 3/4" square pieces
Cover fish pieces with coarse kosher salt and set for 45 min
Rinse most of the salt off and cover in lime juice with garlic (fresh, smashed cloves) and let set in refrigerator for 4-5 hours
Dice 2 or 3 red bell peppers, 2 tomatoes, 1 medium to large onion, 4 or 5 jalapeño peppers (more if you like things hot)and put them in a glass container
Add cumin, oregano and chilly powder (to taste) to the diced veggies and stir until veggies are covered with spice (a bit of cilantro can be added too)
Add olive oil and some of the lime juice from the fish and stir to blend
Put in drained fish and lightly toss to mix
Refrigerate for 1hr to let everything get to know each other and eat with corn chips

No one has died or got sick from this yet and some even claim to like it :bigshock: