Tuna

[Catfish]

I’ve got about 25 lbs of yellow fin steaks in the freezer due to a prosperous offshore trip.

 

I’ve done:

 

• soy/honey/garlic/sesame oil/green onion marinade.
  
• Hot sauce marinated, breaded and fried nuggets (the charter Captains recipe).
  
• Grilled w/ salt and pepper.
  
• And a mean tuna salad from leftovers.
  

 

 

 

I’m running out of ideas, but not fish. How about some suggestions

[Bier Meister]

everything you mentioned could be done as a sandwich or as tacos (can do any kind fo slaw for it).. i would do some variation of a remoulade or aioli for a sandwich, and some form of sour cream sauce for tacos (type would depend on what flavors you use for the tuna)

 

 

tartare w/ toasted sesame oil, green onion, cilantro, sabal, ginger

 

"tuna cakes":

dice it finely

1 1/2 c panko or bread crumbs

1 egg

1/2 c mayo

1/4 c red pepper (as small of a dice that you can do)

1/4 c red onion (same size dice as red pepper)

1/4 c celery (same sizeas...)

1-2 tbs of worscheshire

1-2 tbs lemon or lime juice

several hits of a hot sauce (ie: tabasco)

 

mold em into cakes... then coat with more panko. pan sear 1 side until lightly brown.. flip and put into oven at 400*

 

 

just good ole seared tuna:

1 tsp cayenne

1 tsp salt

1 tsp black pepper

1/4 tsp cumin

2 tsp brown sugar

 

oil. coat. sear all sides in a very hot skillet. cool in fridge.... thinly slice

 

 

 

grill with oil, s&p, serve with a lemon, thyme, oregano, caper vinagrette.

Edited June 23, 2008 by Bier Meister

[Catfish]

Thanks. I’ll be trying all these. I can’t wait to due the tartare, great idea.

[detlef]

Well, you can always coat it with black and white sesame seeds and sear it.

 

I mean, I could eat all 25lbs of it in one seating seared, sliced, and served with soy and wasabi.

 

If you're looking for something to do with the bellies, you can coat them with kosher salt and lemon zest and allow them to sit in your fridge on a rack over a pan for 3-4 days. It's basically cured. Then you can slice it thinly and have it on crackers, etc.

[Catfish]

Thanks, fellas,

 

I did a tartare for lunch. W/ egg yolk, grey pupon, A-1, olive oil, onion, dill, & lemon. I ate it with toasted French bread and sliced tomato.

 

Good stuff.

[keggerz]

Well, you can always coat it with black and white sesame seeds and sear it.

 

I mean, I could eat all 25lbs of it in one seating seared, sliced, and served with soy and wasabi.

 

If you're looking for something to do with the bellies, you can coat them with kosher salt and lemon zest and allow them to sit in your fridge on a rack over a pan for 3-4 days. It's basically cured. Then you can slice it thinly and have it on crackers, etc.

+10000000000000000000000000000000000000000000000000000000

[budlitebrad]

I always gotta have wasabi with tuna. Maybe throw on some Asian style sea salt.

Edited June 24, 2008 by budlitebrad

[Egret]

+10000000000000000000000000000000000000000000000000000000

agreed!

[Sugar Magnolia]

Macadamia crusted Tuna is the best

[polksalet]

You could boil it in water and muscadine wine.

[Chief Dick]

You could always send them to me.

Edited July 13, 2008 by Chief Dick