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Bluefin recipes

Old 10-10-2003, 08:18 AM
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Default Bluefin recipes

rpmunroes' post got me thinking about Tuna recipes.

Thanks to a great late season tuna bite I have plenty of Blue Fin steaks. The wife is working late tonite so I thought I would make up something different.
Other than the Italian dressing stuff, what are some of your favorite tuna recipes.
Thanks

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Old 10-10-2003, 08:36 AM
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here's what i do with frozen steaks:

make up your best tomato sauce; make it spicy with some red pepper flakes and some capers

poach the steaks in the sauce for about 6 or 7 minutes, just till cooked to your liking- don't overcook

serve over pasta with a green salad & garlic bread- yum

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Old 10-10-2003, 10:11 AM
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Defrost, cut in thin slices and dip in wasabi and soy sauce!!!!!!!!!
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Old 10-10-2003, 06:47 PM
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Having never caught my own tuna - if I ever do are there any concerns with eating it sashimi style as joe 2617 suggests?? Thanks!

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Old 10-11-2003, 06:13 AM
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Here is my favorite that I created after sampling quite a few similar recipe's from different restaurants.

Make a mix of half italian bread crumbs and sesame seeds on a plate. Press the filets (1.5" thick) onto the mix to coat top/bottom/sides.

After you have the steaks ready to go get a small sauce pan and stir the following on low heat. (1-T = 1 Tablespoon) 1-T sesame oil, 1-T brown sugar, 1-T Honey, 2-T rice vinegar, 1-T soy sauce. (serves 2)

Take a good seasoned cast iron skillet and coat liberally with peanut or olive oil. Place skillet on your grill (lid closed) and let it get smoking hot. Sear the tuna steaks about 30 seconds on each side in the skillet.

Top with the sauce and you're done.
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Old 10-11-2003, 01:48 PM
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ccguy,
AS long as the tuna was handled properly, there should be no problem eating it raw. If you are concerned freeze it for a few days prior to eating it.
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Old 10-20-2003, 02:27 PM
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Marinate steaks in mayonaise overnight. Liberal sprinkling of Tony Chasarise Cajun Seasoning just prior to grilling on charcole. Make you want to slap yo mama.
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Old 10-20-2003, 03:11 PM
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here is a recipe I like/love for blue fin
cast iron skillet hot as possible liberal butter and then immediataly hit with salt pepper and fresh garlic. When 1/3 of the steak is done flip and do 1/3 the other side. remove from heat let cool and finish cooking. wallah done and its good.
The other way is same way to cook (this is VERY smokey do outside) go to shaws and get Chef pauls prudhommes magic seasoning blend. It is a blend for blackened fish. Coat liberally read directions and then cook as above Wow now that is good.
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Old 10-20-2003, 04:18 PM
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same as rp, or use ground black pepper & a bit of red pepper and press into steak. Sear on both sides and allow to rest. Top with lemon burre blanc (fancy for butter and lemon foodtv.com)
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Old 10-20-2003, 04:28 PM
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Joe, freezing does absolutely nothing to kill bacteria should they be there when you freeze the fish. They will survive the thaw just fine.

But the point about keeping it fresh, cool, and clean while handling it is key to keeping the risk down. Notice I didn't say eliminated. If you touch a clean piece of fish with dirty hands, all bets are off. Wash your hands. Wash all surfaces and utensiles, and don't leave it out too long.

as for a recipe, capt. bill brown posted one to another board I love. It's for a fresh tuna salad.

Cook fresh tuna steak and cut into cubes (season and grill). Add to it some mayo, some finely chopped onions, pepper, cucmber, fresh diced tomatoes, seasonings to taste (dill, tarragon, etc).

Add to freshly toasted homemade bread, add lettuce and wassabi (or horseradish), and enjoy. You can make about gazzilion variations on this, but fresh cubed tuna in a light summer dressing is to die for.

** yeahah **
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Old 10-20-2003, 05:22 PM
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Just wondering what blue fin taste like, have never eaten it before.
Caught a small one over the weekend (56lb) while jiggin for cod in 270 ft. of water and have lots of bags of steaks to cook up.
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Old 10-20-2003, 06:10 PM
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its good real good. Don't let the color fool you. It will turn a nice light color when cooked. Not as light as albacore but light. The flavor is remarkable. Tuna in flavor but light with a pleasent fish taste. Like a seas bass/tuna taste. Now with the seasoning it lends itself micely to adopting the flavrs added so becareful not to go overboard (no pun) with the seasons unless you are gonna blacken it and then that is the nature of the beast.
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Old 10-20-2003, 06:27 PM
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here is a good one from one of the chefs on Hilton Head;

cut sashimi grade loin (skin off blood line out) into 2" thick steaks. Marinate in a light teriaki (Kikoman) for about 30 mins. hand press sesamee seeds all over the steak to cover. spray the steak with extra virgin olive oil and cook on a hot grill . only cook 1/2 inch on each side, leaving the center raw. slice on an angle , making medallions and stagger on a plate. This works well with bluefin, yellowfin or bigeye. please , if I see another person say to marinate in italian dressing , I'll gag!! That is about the worst way to cook tuna!! All you an taste is the dressing
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Old 10-21-2003, 03:33 AM
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Have to agree with the sesamee and olive oil recipe. Grilling it for about 2 minutes on each side on high sears the tuna, toasts the sesamee, but leaves the center pink. The thing that pains me the most is when I give someone steaks and they cook the hell out of them until they are light all the way thru and dry. Save the belly meat for sashimi too.
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Old 10-21-2003, 09:19 AM
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quote:Originally posted by mako222:
Have to agree with the sesamee and olive oil recipe. Grilling it for about 2 minutes on each side on high sears the tuna, toasts the sesamee, but leaves the center pink. The thing that pains me the most is when I give someone steaks and they cook the hell out of them until they are light all the way thru and dry. Save the belly meat for sashimi too.

Sounds good... I wish I had some fresh tuna to try it with.

Over cooking tuna is about as bad as bringing bannana's on a boat.
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Old 10-21-2003, 10:29 AM
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Ditto on the wasabi and soy sauce. Just use Kikoman, not that LaChoy or Maggi stuff. Mix a little wasabi in a shallow dish of soy sauce.
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