bbq tuna

[bird dog bob]

whats the best way to bbq tuna on my trageur what are you guys favorite ways ????

[CATCH AND EAT]

Marinade in Zesty Italian salad dressing for 1 hour at room temp. Grill until opaque on top and turn. Total no more than 5 minutes tops. As weather cools you need to adjust time.

Marinade in your favorite Teriyaki sauce 30 minutes to 1 hour and grill. My son called it "grilled candy'.

[Iwish]

Just a little bit of Salmon Shake and grill. Don't overcook it though.

Ron

[Artwo]

Cut tuna into 1 1/2" square chunks

Marinade for a few hours in a covered tupperware shallow dish in soy sauce w/ garlic and ginger, just enough to cover tuna chunks in the frig.

Remove tuna chunks from marinade and pat dry with paper towel

Wrap tuna chunks with bacon once around (I cut my bacon strips in half to do this) and secure with a toothpick.

Cook on smoke setting (your choice of pellets) for about 30 min. and check doneness. Switch to higher heat until bacon is done and tuna is cooked thru. DO NOT OVERCOOK THE TUNA


Enjoy

[little doc]

I cut it into 1 1/4 inch thick medallions, and sear it on a grill (not traeger) for 1 min 15 sec on each side. dip in a mix of soy, wasabi and grated fresh ginger.

this is mean at dinner time when I am still at work.


Scott.

[Good News Tuna]

Wrap in thin bacon or prosciutto just like the Tuna Bomb instructions. http://www.ifish.net/board/showthrea...ight=tuna+bomb

325* for 30 minutes on the Traeger.

I think its the best when its wraped and left in the fridge over night.

[magicdraggin]

Yep!...bacon wrapped is our favorite way to prepare tuna, cut loins like a hockey puck about an inch thick,cook up some good bacon until its still flexable,then wrap bacon around tuna securing bacon.with toothpicks thats been soaked in water,lightly season with jonnys seasoning top and bottom,grill like the previous post expained...make sure not to overcook...should be semi-firm to the touch.......enjoy!

[wdlfbio]

Dry loin with paper towel. Brush on a very thin layer of mayo (not that lite garbage either). Generously sprinkle the whole loin with Spice Islands, Beau Monde seasoning mix. Grill on fairly high heat, just don't let it burn. Only cook about 1/4 way on each side.

Yummiiiiiiii

[Killertraylor]

Take loin, tie to shoelace of sweaty gym shoes and run through yard, preferably full of pine needles and dandelion seeds. Cut into chunks and then rub steaks on dog, making sure to coat with drool from corners of dog's mouth. If you don't have a dog, drop into Dyson vacuum chamber 3 times to coat. Baste with anything in a bottle in fridge that has expired label on it (I personally like 1988 vintage orange marmalade, but mustard that has separated into water and paste works good too) and then undercook, or overcook, it doesn't matter - feed it to ifisher and more than one of them will tell you it's the best tuna they've ever had.

[greenbuttskunk]

try this, it will BLOW YOU MIND!

Tuna with Cilantro Basil Rub

3 cloves of minced garlic
3 Tablespoons of red chili paste
2 Tablespoons fresh minced cilantro
2 Tablespoons fresh minced basil
1 Tablespoon fresh grated ginger
1 Tablespoon canola oil
1 teaspoon soy sauce


Mix all the ingredients for the rub together, take 1 pound of tuna and cut into 1 inch chunks. Cover the tuna with the rub and place in a zip lock bag for at least an hour in the refrigerator.

Thread tuna onto skewers (soak bamboo skewers in water so they won't burn), place skewers on a hot grill for 2 minutes each side.

[Capt. Slick]

Cut into 1" stakes Mix 1/3 olive oil 1/3 Brown sugar 1/3 and soy souce Marinate for 30 min and cook.

[StickFish]

Tuna takes marinade very easily, with that in mind - DO NOT OVER DO IT!

Really liquid marinades less than 20 minutes is all that is needed. Something thick like Yashida's double it or more.

On the Traeger - 450
Scrub the grill clean with an Onion
place medallions on grill and give them a quarter turn after about 15 seconds. @ minutes or less per side - should still be raw in the middle.

[Fish-n-aholic]

I could live on the following meals every week of my life:

1.) Creamy Fish Nirvana
============================
Use equal amounts of the following ingredient:
1 Cup of mayonnaise
1 Cup of Parmesan Cheese or my favorite hand shredded Gruyere Cheese
1 Cup on very finely minced onions

Mix all of the ingredients add spices you like i.e. dill, fresh garlic, touch of olive oil. Note if it's not thick like mash potatoes then add bread crumbs till it thicken up, otherwise it slops off your fish into your barbecue.

When cooking the fish make sure to grill it a bit before you add the sauce (cook until the fish isn’t wet anymore almost tacky) then apply the topping and grill until the fish is done to your likings.



2.) Bouillabaisse (French Fish Soup)
*** Be nice to the French my Grandma was French and she instilled in me a passion for fishing and good meals with fish.
================================
1/4 cup olive oil
1 cup finely chopped onion
1/2 cup finely chopped celery
2 teaspoons finely chopped garlic
2 small bay leaves
1/2 teaspoon dried thyme or basil, crushed
1/8 teaspoon ground saffron
1/2 teaspoon grated orange zest
2 sprigs fresh parsley
1/4 cup tomato paste
11/2 quarts clam juice (six 8-ounce bottles)
2 cups dry white wine
2 cups chicken stock or broth
11/2 pounds small clams, thoroughly scrubbed and rinsed (15 to 20)
3 - 1 pound combinations of tuna, halibut, salmon, ling cod, sole or red snapper, etc... cut into 2-inch pieces
1/2 pound shrimp, shelled and deveined
2 whole Dungeness crabs, cleaned and cracked

In heavy saucepan, heat olive oil over moderate heat until light haze forms. Add onions, celery and garlic. Cook about 5 minutes, stirring constantly. Do not allow vegetables to turn brown. Stir in bay leaves, thyme, saffron, orange zest, parsley and tomato paste. Mix thoroughly. Pour in clam juice, wine and chicken stock or broth. Bring to boil over high heat, then partially cover pan and reduce heat to low. Simmer undisturbed for 30 minutes.

Strain simmered stock through fine sieve set over large bowl, pressing down firmly on vegetables and herbs with back of spoon. Return strained stock to saucepan. Bring to boil. Drop in clams, ling cod, halibut and salmon. Reduce heat. Simmer, uncovered, about 6 minutes before adding shrimp and crab. Simmer an additional 3 to 4 minutes until clams have opened and fish flakes easily. Adjust seasoning to taste.

Note: Serve with French bread brushed with garlic olive oil and dried 30 to 45 minutes in a 200-degree oven.



3.) Tuna Chowder
=======================
1 pound of frozen tuna (cut up in 1" chunks)
4 cup of diced potatoes
6 slices pieces of bacon chopped into bits.
1 teaspoon of thyme
1/2 chopped onion
1 teaspoon salt
Dash of pepper
1 (No. 1) can tomatoes (Petite diced)
3 cups of milk (My wife uses 1 Cup 1/2&1/2 milk and 2 Cups of 2% milk)
1 14 oz. can chicken broth
2 teaspoons of butter
1 teaspoon mined parsley

In deep skillets, saute bacon until crisp. Add a little olive oil. Stir in thyme and onion and cook until tender. Add potatoes, salt, pepper, chicken broth and tomatoes. Cover and cook for 15 minutes until potatoes are tender. Add milk, then tuna chopped into pieces (still frozen works best for cutting and firming up in the soup). Bring to a boil and serve immediately with a dab of butter on top with minced parsley. Serves 4-6.

Enjoy these are my best recipes.

[PIR8 Hook]

Wrap the medallions edges in bacon & secure in place with toothpicks like a London broil. Smear mayo or tartar on top. sprinkle with Montreal steak seasoning. Don't over cook it!!!

[Fishing Dear]

Originally Posted by Killertraylor

Take loin, tie to shoelace of sweaty gym shoes and run through yard, preferably full of pine needles and dandelion seeds. Cut into chunks and then rub steaks on dog, making sure to coat with drool from corners of dog's mouth. If you don't have a dog, drop into Dyson vacuum chamber 3 times to coat. Baste with anything in a bottle in fridge that has expired label on it (I personally like 1988 vintage orange marmalade, but mustard that has separated into water and paste works good too) and then undercook, or overcook, it doesn't matter - feed it to ifisher and more than one of them will tell you it's the best tuna they've ever had.

[edsr]

Originally Posted by Killertraylor

Take loin, tie to shoelace of sweaty gym shoes and run through yard, preferably full of pine needles and dandelion seeds. Cut into chunks and then rub steaks on dog, making sure to coat with drool from corners of dog's mouth. If you don't have a dog, drop into Dyson vacuum chamber 3 times to coat. Baste with anything in a bottle in fridge that has expired label on it (I personally like 1988 vintage orange marmalade, but mustard that has separated into water and paste works good too) and then undercook, or overcook, it doesn't matter - feed it to ifisher and more than one of them will tell you it's the best tuna they've ever had.

Best tuna I ever had too

[Irish Pennant]

This is the 2nd or 3rd best tuna you will ever have


2 Tbs grated orange rind
½ cup orange juice
½ cup low sodium soy sauce
2 Tbs dark brown sugar
4 Tbs dark sesame oil
4 Tsp fine-chopped ginger
2 Tbs fresh-chopped cilantro
2 tbs dry cranberries chopped
Tuna steaks about 1 inch thick

Combine Marinade in a zip-loc bag, add the tuna and refrigerate for a ½ hour. Grill on the barbecue, turn once.

Place the leftover sauce in a pan, add more cranberries and heat until it thickens. Let it cool a little and then spoon it over the cooked fish.

[Salmonheadsoup]

like one of the first guys said-
marinate in a creamy italian dressing

I was a commercial hook and line tuna guy for years, thats how real fisherman BBQ their Albacore..

WORD!

[Stowaway]

What KT is saying basically is to experiment with it. You'll be suprised that no matter what you try you're going to like it.

Marinade 30min:

2 cp soy sauce
1 cp pineapple juice
1 cp water
1/2 cp balsamic vinegar
1/2 cp raw or brown sugar
1 tsp sesame oil
then add a little ginger, garlic, onion powder, crushed red chillies and white pepper.

Cook it anyway you want it!

[Jennie@ifish]

Bumping this to the top and making a copy for the recipes page, too! Tis the season!