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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.

  2. #2
    Dolphins Hate Sharks! orpheus's Avatar




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    Default

    This Dolphin hates Tunas!

  3. #3
    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?

  5. #5
    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
    Just listen. 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."
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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.

  8. #8
    waxing poetic Hipcheck's Avatar




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    Great Pics.....makes me long for some of the wifes maguro takaki.
    "How Dare You Trump My Clever Witticism"

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