Help me out here...tuna loins

[JustCallMeDave]

Last summer I bought some fresh tuna loins from Val Perry, and the first recipe I tried was the infamous TUNA! Bomb!, and while I liked the overall product I had an issue with the whole raw part. Yeah, I know.

So I'd like some ideas on what to do with it. The tuna is vacuum bagged so it's still okay, but I want to get it used up. I've already got THIS RECIPE to try, but others would be greatly appreciated.

Thanks.

[Bloom]

I like to try a lot of different marinades, depending on what happens to be in the refrig at the time. Basic soy sauce, a little brown sugar, lime juice, pepper is always good, but sometimes i just toss the loins in a ziplock with some Cheese Fantastico for about an hour, pop it on a very hot grill, sear both sides and let 'er rip.

I've also done them with nothing but a little salt and pepper and have never been disappointed, unless they sat in the freezer too long. I'm not big on raw fish(probably poor toilet training as a young lad, no doubt)but i do like it a little rare in the middle by just searing it quickly.

[iwanttofish]

I have cut into steaks about 1" thick, marinade in italian dressing for and hour and pan fry in a little oil so they are about 1/2 done and by the time you put them on the plate they are just right

[Booja 1]

Originally Posted by iwanttofish

I have cut into steaks about 1" thick, marinade in italian dressing for and hour and pan fry in a little oil so they are about 1/2 done and by the time you put them on the plate they are just right

I second this as well, or you can toss on the bbq. The next day if you have any left, the bbq flavor really goes in.

You can also just bread your cut up portions of albie with your favorite bread crumb mix and fry. Put a little soy sauce on the cooked stuff and see what you think. Albies are a lil stronger than say halibut and some folks can be turned off by that.

Also too just cut off the areas that might have turned yellow on the fillets from being in the freezer for awhile.