Thread: Tuna Fillets

So my girlfriends dad went on a fishing trip recently and caught a ton of tuna (albacore), hes bringing some over tonight to cook up and am thinking about using a recipe i saw on Good Eats a while ago. I plan on modifying a little bit but for the people who have cooked up tuna fillets in the past any recommendations on recipes or cooking techniques for these.

[ame="http://www.youtube.com/watch?v=SR8qwQyLXO4"]YouTube - Good Eats S6E1P1: The Other Red Meat[/ame]

[ame="http://www.youtube.com/watch?v=lkLmoaLrw5Y"]YouTube - Good Eats S6E1P2: The Other Red Meat[/ame]

Ingredients

• 1/2 cup dark soy sauce
• 1/2 cup honey
• 1/4 cup dry wasabi powder
• 2 pounds tuna loin, cut into 2 pieces
• 1/2 cup sesame seeds
• 2 tablespoons peanut oil

Directions

In a non-reactive bowl combine soy, honey, and wasabi powder. Reserve 1/4 cup for dipping sauce. Roll each piece of tuna in this mixture to coat evenly. Marinate from 1 hour to overnight. Remove the tuna from the marinade and discard the marinade.
On a plate, lay the sesame seeds. Roll the tuna in the seeds to evenly coat.


Fire up the chimney and top with a well-oiled grate. Sear for 15 to 30 seconds per side or to desired temperature. Remove to rack and rest for 3 minutes. Cover with foil or plastic wrap to achieve carry over cooking. Slice thinly and serve with the dipping sauce.

Chimney Tuna Loin Recipe : Alton Brown : Food Network

The only difference is i will be using fillets instead of a loin and probably a bbq or skillet instead of the chimney method.

This Dolphin hates Tunas!

marinate it in italian dressing for an hour, then sear both sides over hot grill.

Was always curious about this recipe - and more specifically - the chimney aspect.


So which method of searing did you use, and how did it turn out?

Originally Posted by OTTo VoN BLoTTo

Was always curious about this recipe - and more specifically - the chimney aspect.


So which method of searing did you use, and how did it turn out?

It was very good, the marinade was the best part. I ended up just doing it on the BBQ, my piece was a little too rare for my liking but it was very good, id recommend trying it out.

Just drizzle some olive oil on it so it won't stick to the pan and then put it in a hot skillet. 3 minutes each side. Done.

Ian, though a bit late, thanks for the post. I tried this recipe last week (a bit less wasabe for the reserved palates on the guest list) and it turned out great! I cooked them a bit medium rather than rare as the guy who caught the albacore had them frozen for about a week. Some photos:

After two hours marinating:


Seeded:


Grilling (notice the mesquite chunks for a higher heat):


Sliced:


Ralph's has a sauce called Wasabe Sesame that I used on the belly cuts that also turned out great. They take 0a bit longer as you want them cooked through.