"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-19-2008, 08:42 AM   #1
Sous Chef
 
JGDean's Avatar
 
Join Date: May 2006
Location: Northwest Florida
Posts: 543
Question Fresh Tuna Fillets

A neighbor who fishes gave us 2 decent sized Tuna fillets. The last time he gave us some I dusted it with a blackened seasoning mix and seared outside in a cast iron grill pan in olive oil. I wanted to try something different this time. Any ideas?

JGDean is offline   Reply With Quote
Old 08-19-2008, 08:47 AM   #2
Senior Cook
 
pugger's Avatar
 
Join Date: Jan 2008
Location: Texas
Posts: 248
Lightbulb Steaks

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.
pugger is offline   Reply With Quote
Old 08-19-2008, 08:59 AM   #3
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,791
Go Asian - sprinkle with soy sauce, then sear quickly on both sides in a hot pan with some peanut oil. Remove from pan and sprinkle with sesame seeds. Make a dipping sauce of mirin, soy sauce, ginger, garlic and green onions or chives. Serve with fried rice.

Mmmmmmm, now I want some
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 08-19-2008, 09:52 AM   #4
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
I agree with Pugger, but use a slightly different marinade that I've tinkered with over the years. Works well with beef, pork, lamb, & dark-fleshed fish like tuna, bluefish, mackeral, etc. For fish, definitely do not marinate for longer than an hour.

BREEZY 1 – 2 – 3 – 4 MARINADE

In a plastic ziplock bag, bowl, or dish large enough to hold the meat & marinade, combine:

1 tablespoon of soy sauce
2 tablespoons of dry sherry
3 tablespoons of oil (any type of your choosing)
4 garlic cloves, peeled, smashed, & roughly chopped

Add meat & marinate for a minimum of one hour to overnight. Grill, broil, or pan sauté meat as desired.
BreezyCooking is offline   Reply With Quote
Old 08-19-2008, 10:01 AM   #5
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
This is my favorite summer preparation for tuna.

Grilled Tuna with a Herbed Tomato Sauce
makes 6 servings
3 tomatoes (1 ½ pounds) - peeled seeded and chopped
½ cup extra virgin olive oil
3 tablespoons fresh lemon juice
3 garlic cloves, finely chopped
¾ teaspoon sea salt
½ cup finely chopped mixed fresh herbs (such as chervil, chives, tarragon, parsley)
2 tuna steaks, cut 1 ¼” thick (about 1 pound each)

1. In a medium bowl, stir together the tomatoes, olive oil, lemon juice, garlic and salt. Set aside for about 2 hours for the flavors to blend.
2. Light a grill or preheat the broiler. Stir the fresh herbs into the tomato sauce.
3. Grill or broil the tuna about 4 inches from the heat, turning once, until charred outside and still slightly pink in the center (3 to 4 minutes per side). The fish will continue to cook after it¹s been removed from the heat source.
4. Transfer the tuna to a large platter and cut into thick strips. Top with half of the tomato sauce and pass the remainder.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 08-19-2008, 06:37 PM   #6
Assistant Cook
 
Join Date: Mar 2005
Location: Texas Gulf Coast
Posts: 35
I vote for doing them the same way again and serve the steaks on rice and topped with crawfish etoufee. It's about my favorite seafood meal.
RosCoe is offline   Reply With Quote
Old 08-19-2008, 06:48 PM   #7
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,515
Salt & Charcoal grill to 125*.....

Enjoy!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 08-20-2008, 07:07 AM   #8
Sous Chef
 
JGDean's Avatar
 
Join Date: May 2006
Location: Northwest Florida
Posts: 543
Came out quite good

Quote:
Originally Posted by BreezyCooking View Post
I agree with Pugger, but use a slightly different marinade that I've tinkered with over the years. Works well with beef, pork, lamb, & dark-fleshed fish like tuna, bluefish, mackeral, etc. For fish, definitely do not marinate for longer than an hour.

BREEZY 1 – 2 – 3 – 4 MARINADE

In a plastic ziplock bag, bowl, or dish large enough to hold the meat & marinade, combine:

1 tablespoon of soy sauce
2 tablespoons of dry sherry
3 tablespoons of oil (any type of your choosing)
4 garlic cloves, peeled, smashed, & roughly chopped

Add meat & marinate for a minimum of one hour to overnight. Grill, broil, or pan sauté meat as desired.
I added a little hot worcheshire and a bit of shredded ginger to your recipe. DH had 2 peices.
JGDean is offline   Reply With Quote
Old 08-20-2008, 07:08 AM   #9
Sous Chef
 
JGDean's Avatar
 
Join Date: May 2006
Location: Northwest Florida
Posts: 543
Smile Thanks

Thanks to all who gave me some input.
JGDean is offline   Reply With Quote
Old 08-26-2008, 05:57 PM   #10
Cook
 
sichuan dingdong's Avatar
 
Join Date: Aug 2008
Location: Tampa, FL
Posts: 91
different but also has asian influence

1 pkg thin wonton skins
canola oils to fill 2 in. deep in large pot or use deep fryer + 2tblsp. for searing.
2" thick or close sushi grade tuna steaks 1 1/2 to 2 lbs
1/4 cup fresh sesame seeds
2 limes
2 green onions sliced thin, green part only
salt shaker

for sauce-
1/4 cup soy
1/2 cup rice wine
tsp grated and peeled ginger (easier when frozen)
tsp wasabi (optional)
1/8 cup white sugar
couple dashes of sesame oil

1. cut wonton skins in half and fry at 350 deg. until golden brown creating light crispy rectangles. drain on paper towels. (wontons will fry to golden quickly) make at least 25 of these. more for extra snacking is always good and keep well in a ziploc after cooling.

2. cut limes in half and juice into a large ziploc bag add about 10 dashes of salt. cut tuna steaks into long rectangles that would fit onto wontons when sliced.(don't stress over being exact on this)

3. toast sesame seeds in toaster oven set at 325 deg. this takes a couple of minutes and go from lightly toasted to burned fast.

4. add all items for sauce into a small pot. stir and simmer on low heat for 2 min. add a splash of water if it is too salty from the soy.

5. add a 2 tblsp. of canola oil to a large cast iorn skillet. at the same time you turn the heat to high on the skillet add the tuna steaks to the bag of lime juice and salt. when the oil starts to smoke add the tuna to the pan searing each side to your preference. i like between 40 to 60 sec per side. set tuna aside for sliceing.

6. slice tune in 1/8 to 1/4 in. slices. top wonton with tuna slice, sauce, sesame seeds and a couple of slices of green onion. serve quickly before the wonton is softened by the sauce. enjoy.

*this sauce may taste odd on its own but really comes through in the combo of these flavors.

**the lime juice adds flavor as well as killing any bacteria that may be on the surface of the fish. this way you can sear only the top and bottom of each tuna steak without concern.
sichuan dingdong is offline   Reply With Quote
Old 08-29-2008, 07:32 PM   #11
Senior Cook
 
Join Date: Sep 2007
Location: Gray's Harbor Washington State
Posts: 181
Quote:
Originally Posted by Uncle Bob View Post
Salt & Charcoal grill to 125*.....

Enjoy!
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.
George Carlin.
Beachcomber is offline   Reply With Quote
Old 09-18-2008, 10:20 AM   #12
Senior Cook
 
Join Date: Feb 2007
Posts: 193
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.
__________________
I LIK3Z PORK
BrazenAmateur is offline   Reply With Quote
Old 01-22-2009, 11:13 PM   #13
Assistant Cook
 
ashwinsmommy's Avatar
 
Join Date: Dec 2007
Location: Kent, WA (from Ontario Canada though!)
Posts: 32
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 :)
ashwinsmommy is offline   Reply With Quote
Old 01-23-2009, 01:24 AM   #14
Cook
 
Saraaaaa's Avatar
 
Join Date: Jan 2009
Location: Chicago, Illinois
Posts: 76
Quote:
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!
Saraaaaa is offline   Reply With Quote
Old 07-19-2009, 10:46 PM   #15
Senior Cook
 
Jeni78's Avatar
 
Join Date: Mar 2008
Location: Minnesota
Posts: 322
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.
Jeni78 is offline   Reply With Quote
Old 07-20-2009, 09:37 AM   #16
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
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.
ChefJune is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 09:46 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.