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04-16-2011, 01:18 PM
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#1
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Chef Extraordinaire
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Join Date: Apr 2011
Posts: 25,047
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ISO tips for (previously frozen) Tuna Steak
Hi all! DH, ever the adventurous shopper, brought home, ahem, "Previously frozen sashimi yellowfin ahi tuna steak" (from the label). What the heck do I do with it? It looks beautiful, but since it was previously frozen, I would hesitate to eat it raw.
Thanks!
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04-16-2011, 01:47 PM
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#2
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 27,539
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Quote:
Originally Posted by Dawgluver
Hi all! DH, ever the adventurous shopper, brought home, ahem, "Previously frozen sashimi yellowfin ahi tuna steak" (from the label). What the heck do I do with it? It looks beautiful, but since it was previously frozen, I would hesitate to eat it raw.
Thanks!
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I would hesitate to eat it raw if it hasn't been frozen. Freezing, if done long enough and cold enough, kills any parasites.
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04-16-2011, 01:50 PM
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#3
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,276
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Get a frying pan REALLY hot, sear the sides and keep the center quite rare. Mmmmmm. Serve with wasabi mayo or a squeeze of lemon and cayenne. Delish.
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Alix
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04-16-2011, 01:53 PM
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#4
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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Or do what AB did on one of his shows and use a charcoal chimney starter to put a good high heat sear to it. Just lay a grate from another grill on top of the starter. About a minute per side and use a fork, not a flipper, to lift separate from the grate.
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04-16-2011, 02:40 PM
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#5
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Chef Extraordinaire
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Join Date: Apr 2011
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Should I marinate it? Teriyaki with coarse pepper, oil or butter? Def will sear in a hot cast iron pan. Weather sucks here, windy and snow earlier!
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04-16-2011, 02:51 PM
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#6
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Chef Extraordinaire
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Quote:
Originally Posted by taxlady
I would hesitate to eat it raw if it hasn't been frozen. Freezing, if done long enough and cold enough, kills any parasites.
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Taxlady, you are totally right. I knew that at some point. Duh me.
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She who dies with the most toys, wins.
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04-16-2011, 02:51 PM
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#7
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,276
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Don't marinate, just sear and season and eat.
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You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
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04-16-2011, 03:42 PM
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#8
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Master Chef
Join Date: Jan 2011
Posts: 6,457
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Sear it! Slice it. Make a light "dipping" sauce. Shred some diakon, carrots and Persian cukes. Chop some green onions. Use Boston lettuce leaves as a wrapper.
Smear some kimchi base on the bottom of the lettuce leaf, add a piece of tuna, top with vegis, drizzle on a little "dipping" sauce and enjoy the "taco".
Craig
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04-17-2011, 12:37 PM
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#9
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Chef Extraordinaire
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Join Date: Apr 2011
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Tuna steak was outstanding! Took your advice, quick sear in a bit of butter and oil after a sprinkle of s and p, 2 minutes each side. Lite soy sauce and pickled ginger on the side. Rare, and delish! And now it's gone. Sigh...
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04-17-2011, 12:54 PM
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#10
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Chef Extraordinaire
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,347
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Quote:
Originally Posted by Alix
Don't marinate, just sear and season and eat.
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Season before you sear, IMO
Good eatin!
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04-17-2011, 01:25 PM
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#11
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Chef Extraordinaire
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Join Date: Apr 2011
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Yep. Sea salt and coarse ground pepper I pressed in on all sides.
Have never heard of charcoal chimney cooking directly on the chimney a la AB. Intriguing!
Great advice from this site! Thanks!
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