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TUNA! Bomb!

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110K views 70 replies 58 participants last post by  Macgyver  
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#1 Ā·
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.
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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.
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Lay in the loin....
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At this point, you may have attracted an audience.
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Now use the plastic wrap to roll up the loin. With practice you'll nail it.
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Fold the ham toward the loin ends and twist the plastic wrap.
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Tuck the twisted ends under the loin and let set up in the fridge for an hour or two.
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After the bomb has set up in the fridge, cut off the twisted ends then carefully remove the rest of the plastic wrap...
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Conditions are perfect. Now..... It's Business Time!
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Cook the Bomb on Med-Hi heat in light oil, rotating until cooked on all sides, including the ends.
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The objective is to fully cook the ham, NOT the TUNA! Looks something like this... Aw yeah!
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Now cut the bomb into 3/4" to 1" medallions...
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Then drizzle with the jus...
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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
 
#3 Ā· (Edited)
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:
 
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#4 Ā·
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???
 
#10 Ā·
Freakwater said:
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???
Click to expand...
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
 
#8 Ā·
Sushi baby - sushi!

That looks like one of the best tuna reciepes around - I'm definately going to give this a try! Thanks! :cheers:
 
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#14 Ā·
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!
 
#18 Ā·
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....
 
#24 Ā·
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.
 
#26 Ā·
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:
 
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#29 Ā·
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!
 
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