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Discussion Starter · #1 ·
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.



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.



Lay in the loin....



At this point, you may have attracted an audience.



Now use the plastic wrap to roll up the loin. With practice you'll nail it.



Fold the ham toward the loin ends and twist the plastic wrap.



Tuck the twisted ends under the loin and let set up in the fridge for an hour or two.



After the bomb has set up in the fridge, cut off the twisted ends then carefully remove the rest of the plastic wrap...



Conditions are perfect. Now..... It's Business Time!



Cook the Bomb on Med-Hi heat in light oil, rotating until cooked on all sides, including the ends.



The objective is to fully cook the ham, NOT the TUNA! Looks something like this... Aw yeah!



Now cut the bomb into 3/4" to 1" medallions...




Then drizzle with the jus...


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
 

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I got to get me one of those. Sure looks good.
 

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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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Discussion Starter · #4 ·
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???
 

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So how is the uncooked center as taste? I'm hesitant to try a recipe that has fish that looks so raw...
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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So how is the uncooked center as taste? I'm hesitant to try a recipe that has fish that looks so raw...

:laugh::laugh::laugh:

I made sushi/shashimi last night. Raw albacore/tuna is the bomb!!!:dance:

if you follow the food critics and tv cooks, all bluefin, yellowfin, longfin, tuna should be quickly seared on the outside and left raw/opaque in the middle!!!

Truely DELICIOUS!!!!:dance:
I can hardly wait for next yr as I gave way to much of my bounty out to family and friends:hoboy:....I am rationioning already:passout:
 

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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???
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
 

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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!
 

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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....
 
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