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Thread: Tuna Fillets

  1. #1
    I'm Cultured, Bitch ianmonsta's Avatar




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    Default 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.
    Last edited by ianmonsta; July 14th, 2010 at 04:14 PM.

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    Stanley Cup Dolphin! orpheus's Avatar




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    Default

    This Dolphin hates Tunas!
    Only by living absurdly is it possible to break out of this infinite absurdity.
    -Julio Cortazar

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    FIRE BETTMAN!! BeerMan's Avatar




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    marinate it in italian dressing for an hour, then sear both sides over hot grill.
    I BELIEVE I'll have another beer!

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    Team LGK OTTo VoN BLoTTo's Avatar




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    Default

    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?

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    I'm Cultured, Bitch ianmonsta's Avatar




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    Quote Originally Posted by OTTo VoN BLoTTo View Post
    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.

  6. #6
    One Marmot, Two Cups darby's Avatar




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    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.


    "Only a numbskull thinks he knows things about things he knows nothing about."
    "It's understanding that makes it possible for people like us to tolerate a person like yourself."

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    Beep Beep!! KickEm's Avatar




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    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.
    Last edited by KickEm; August 18th, 2010 at 08:46 AM.

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    waxing poetic Hipcheck's Avatar




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    Great Pics.....makes me long for some of the wifes maguro takaki.
    What sets him apart is that he’s big, and he can skate, and he can protect the puck from anyone. If you’re trying to get it and he doesn’t want you to get, you’re not going to. -Justin Williams on Kopitar

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