thank you, this is now on my todo list. mouth is watering!
How did it end up working out with the crab stuffing?Just put my first atempt at a bomb in the fridge to set up. I added one little thing to it...I cut a pocket in the loin and stuffed it with fresh dungeness grab. Can't wait to try it!:excited:
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
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...
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!