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Old 08-29-2008, 07:32 PM   #11
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Originally Posted by Uncle Bob View Post
Salt & Charcoal grill to 125*.....

I agree with UB on the cooking method, unless you are trying to mask the great taste of tuna!

P.S. Tuna have loins not fillets.

Life is not measured by the number of breaths we take,but by the moments that take our breath away.
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Old 09-18-2008, 10:20 AM   #12
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If you like tuna sashimi and ceviche, take a shot at Ahi Poke:

Maui Ahi Poke Recipe | Recipezaar

I have never made this, nor have I ever tried Poke of any kind, but the next time I get a decent deal on some tuna, you can bet this is what I'm doing with it.

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Old 01-22-2009, 10:13 PM   #13
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mmm, thanks for all the great ideas everyone - I have tuna marinating in a bag in the fridge right now while my rice is soaking!!
Please check out my "other" job as the Seattle Job writer for the Examiner.com :)
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Old 01-23-2009, 12:24 AM   #14
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Originally Posted by pugger View Post
Try to cut them into thick steaks - 1" thick or bigger, no blackening spices. Marinade w/ soy & olive oil for maybe an hour - 30 minutes on each side. The filet may be close enough to steak size to just cut to length, 4" pieces max as Tuna is very filling.

Grill them or cook like you were thinking of, but medium rare at most, rare better for me.
I like it rare too! I had the best tuna dish in my life at a restaurant called DeLaCosta (any Chicagoans here?), it was cooked rare. I am not typically fond of rare seafood, but that meal was absolutely delicious!
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Old 07-19-2009, 10:46 PM   #15
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TNT ChefJune's recipe

I used ChefJune's Herbed Tomato recipe tonight and it was wonderful!

Thank you!
People will forget what you said, they will forget what you did, but they will never forget how you made them feel.
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Old 07-20-2009, 09:37 AM   #16
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You're welcome!
I bought some fresh tuna from the fishmonger at the Greenmarket Saturday and fixed it for dinner that evening with tarragon mustard, lemon and capers. It was so fresh and so delicious.

Wine is the food that completes the meal.
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