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Old 08-05-2016, 08:27 AM   #1
shanem
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Default Tuna Prosciutto

Bought a couple of whole Tuna the other week. In addition to canning a ton, smoking the bellies and putting a few steak/loin pieces in the freezer for salad nicoise I wanted to try to do something I saw on a food/travel show a few years ago...Tuna Proscuitto.

Turned out really well for my first try. I'll get a few pictures and add them later but it was definitely worth a try.

Recipe:
- Cover a piece of loin with at least 1/2" of Sea Salt in bottom of glass bowl and 1/2" over the top.
- Place in the fridge for 3 days
- On day three take out of the salt.
- Fill a glass bowl with fresh water and place the tuna into water and put in fridge.
- Change the water 6 times over the next two days.
- Remove from fridge and let air dry for 1-2 hours.
- Wrap in cheesecloth and hang in back of fridge for 10 days.
- Remove and slice very thin and eat with crostini.


Below is the recipe I found online when I tried this. I modified it a bit as I wanted more of a dry prosciutto type texture and the extra day in salt and few extra days hanging seemed to help.

http://www.playingwithfireandwater.c...ured-tuna.html

cheers,
-shane

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Old 08-06-2016, 06:30 PM   #2
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Default Re: Tuna Prosciutto

Here's some pictures of how it turned out. Served it on some crostini with finely sliced green onion and a touch of lemon. Will definitely make this again










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Old 08-06-2016, 09:13 PM   #3
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Default Re: Tuna Prosciutto

Sounds interesting, hmm.

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Old 08-06-2016, 10:07 PM   #4
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Default Re: Tuna Prosciutto

That looks really good!
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Old 09-02-2016, 07:50 PM   #5
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Default Re: Tuna Prosciutto

I'm into the soaking phase. I made two loins. I'm thinking of taking one loin and brushing with the sweet soy like in the link and then a light smoke. And then finish drying hanging with the other one.

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Old 09-07-2016, 09:09 AM   #6
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Default Re: Tuna Prosciutto

Quote:
Originally Posted by shanem View Post
Here's some pictures of how it turned out. Served it on some crostini with finely sliced green onion and a touch of lemon. Will definitely make this again










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That looks SO good
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Old 09-13-2016, 05:26 PM   #7
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Default Re: Tuna Prosciutto

Quote:
Originally Posted by Quiet Riot View Post
I'm into the soaking phase. I made two loins. I'm thinking of taking one loin and brushing with the sweet soy like in the link and then a light smoke. And then finish drying hanging with the other one.

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Updates?


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Old 09-13-2016, 08:00 PM   #8
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Quote:
Originally Posted by fishinman View Post
Updates?


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Ok, the smoked stuff that was coated with sweet soy is..... The best smoked tuna I've had.

The way the op had it is drying 2 more days in the fridge as it was still a little rawish.

That said I need to cold smoke the next trial with a sweet soy base then hang dry. I'm guessing I'm getting closer to a flavored tuna lox then prosciutto but I like all the results.



The smoke I did was a little warm and cooked the tuna as you can see. Thanks for the link op, I think I'll vacuum pac this recipe and do more tuna this way then Canning this year.

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Old 09-26-2016, 02:36 PM   #9
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Default Re: Tuna Prosciutto

Joe - that looks pretty good. I may have to give the sweet soy option a try too. I wished I had a cold smoker that sounds like a pretty good idea. May have to see what I can rig up to my Big Chief to make a cold smoke option.
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Old 06-18-2017, 08:05 AM   #10
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Default Re: Tuna Prosciutto

Used up the last tuna loin I had in the freezer, good thing Albacore fishing should be heating up soon. This batch came out even better than my original. Used it in a Salade niçoise. Can't wait to restock, my canned tuna is getting dangerously low too.





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Old 06-20-2017, 07:46 PM   #11
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Default Re: Tuna Prosciutto

Quote:
Originally Posted by shanem View Post
Used up the last tuna loin I had in the freezer, good thing Albacore fishing should be heating up soon. This batch came out even better than my original. Used it in a Salade niçoise. Can't wait to restock, my canned tuna is getting dangerously low too.





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Old 06-20-2017, 08:59 PM   #12
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Default Re: Tuna Prosciutto

I'm glad you shared that last year. I'm definitely going to do some more of that this year.

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Old 08-15-2019, 07:27 PM   #13
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Default Re: Tuna Prosciutto

Well, I didn't get to make any last year but really liked it so I'm giving it a go this year. The link no longer works but I'm salting it currently, will rinse in a few days and then try the soy/brown sugar glaze and cold smoke this time. Some well trimmed loins starting the salt bath.
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Old 08-17-2019, 04:20 PM   #14
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Default Re: Tuna Prosciutto

In case you need it I had a copy printed out of the recipe.

Recipe:
- Cover a piece of loin with at least 1/2" of Sea Salt in bottom of glass bowl and 1/2" over the top.
- Place in the fridge for 3 days
- On day three take out of the salt.
- Fill a glass bowl with fresh water and place the tuna into water and put in fridge.
- Change the water 6 times over the next two days.
- Remove from fridge and let air dry for 1-2 hours.
- Wrap in cheesecloth and hang in back of fridge for 10 days.
- Remove and slice very thin and eat with crostini.




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Old 08-21-2019, 08:53 PM   #15
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Default Re: Tuna Prosciutto

Smoke n glaze done, wrapped and waiting now.
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Old 08-22-2019, 06:04 PM   #16
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Default Re: Tuna Prosciutto

Dang, those look good! Excited to hear how the cold smoking turned out.


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Old 08-23-2019, 09:24 AM   #17
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Default Re: Tuna Prosciutto

So in theory...one could wrap a tuna loin in tuna prosciutto in the tuna bomb recipe?
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Old 08-30-2019, 12:43 PM   #18
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Default Re: Tuna Prosciutto

Pretty darn tasty with the little sampling yesterday, could use another couple days drying but it's getting there.
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Old 09-10-2019, 09:06 PM   #19
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Default Re: Tuna Prosciutto

Good stuff, next batch already salting. Added a little sugar to the salt mix.
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Old 09-11-2019, 06:44 AM   #20
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Default Re: Tuna Prosciutto

Sounds delicious, I’m gonna have to try the cold smoke next time I make some.



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